Slow roast the pork shoulder until it is fully cooked and easily shredded.

Shred the cooked pork shoulder.

Heat a large nonstick skillet over medium heat.

Add the shredded pork to the skillet, enough to fill the tacos.

Cook the pork until it develops a light crisp texture.

Remove the crisped pork from the skillet.

Warm the corn tortillas.

Double up the tortillas for added strength and texture.

Assemble the tacos by adding pork to the tortillas.

Drizzle with soy sauce (optional).

Add cucumber strips, pickled daikon and carrots, cilantro sprigs, and thinly sliced jalapenos.

Serve immediately.