How to make it
If using pre-made pulled pork, skip to step 4. Mix Lee Kum Kee Premium Soy Sauce, prepared brown mustard, onion and garlic powder, smoked paprika, and canola oil in a large zip-close bag.
Place in the pork shoulder and massage to coat. Refrigerate at least 5 hours or overnight.
Preheat oven to 425°F. Roast the pork for 30 minutes until well browned. Reduce temperature to 275°F and roast for 6 hours or until the bone is easily removed. Remove from heat and shred.
In a small bowl, toss 1/2 cup of shredded pork with the Lee Kum Kee Hoisin Sauce.
On a clean work surface, lay out the whole wheat wrap. Top with the pork, lettuce, carrot, cilantro and jalapeño pepper. Drizzle on the Lee Kum Kee Sriracha Mayo and sprinkle on the crushed peanuts. Roll into a handheld wrap, folding the bottom in and rolling the sided to form a cylinder. Serve.
Tips: Purchasing pre-made pulled pork will make this much easier and quicker.