Pulled pork and mushroom medleys taco

Slow-cooked miso pulled pork and mushroom medleys taco (4-6 servings)

Author: Marv
Print Recipe


  • 3 lbs of boneless pork shoulder
  • 2 Tbsp miso paste
  • 1 Tbsp of brown sugar
  • 5 cloves garlic peeled and minced

Mushroom medleys:

  • 4-5 large shiitake mushrooms
  • 1/4 cup morel
  • 1/4 cup porcini
  • 5 stalks of green onions cut into 2-inch pieces
  • 1/2 cup julienned carrot
  • 1 Tbsp of cooking oil
  • 1/3 cup hoisin sauce
  • 1/4 cup water + juice from cooking the meat
  • 1 Tbsp cornstarch dissolved in 1 Tbsp water
  • 6 flour tortillas 8-inch, warmed


  • Fresh cilantro leaves


  • Place the pork shoulder inside the slow cooker. Place miso paste, brown sugar, garlic, in a bowl and stir to combine. Rub this over the pork with your clean hand. Place in about 3/4 cup of water inside the slow cooker and let it cook on slow for the next 8 hours. Remove from the slow cooker into large serving platter. Strain the juice from cooking the pork for cooking the mushrooms later. Pull the pork meat when cool enough to handle. Cover and set aside when ready to serve
  • Reconstitute the mushrooms by soaking them in a warm water until they are soft and plump up. Discard the stems on shiitake mushrooms and cut into slices. Slice the morel into smaller pieces too
  • Preheat a large skillet or wok.Add 1 Tbsp of cooking oil, swirling to coat sides. Add mushrooms, green onions, carrot; stir-fry for 2 1/2 minutes. Add in the hoisin sauce and saute for another 30 seconds. Add in water and juice from cooking the meat and bring to a boil. Decrease heat to low and simmer for 1 minute. Add the corn starch solution. Cook, stirring, until mixture boils and thickens. Have a taste and season with salt if needed

When ready to serve:

  • Place pulled pork and mushrooms in serving platter. To serve, top with some pulled pork followed by the mushrooms and its sauce. Topped with some fresh cilantro leaves. Fold tortilla in half, and eat out of hand. We like some heat and always added some chili to ours :)