Trim fat from pork, and cut pork into thin strips.
Combine pork and next 5 ingredients in a heavy-duty, zip-top plastic bag; seal bag, and shake well to coat.
Marinate in refrigerator 20 minutes.
Heat moo shu shells according to package directions.
Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add pork mixture, and stir-fry 4 minutes or until done.
Divide pork mixture evenly among warm moo shu shells.
Drizzle hoisin sauce over pork mixture, and roll up.