Pulled pork is something I didn’t actually eat a lot of growing up, but I knowing it’s a beloved barbeque dish that I’m sure a lot of people who first transition over to a plant-based diet might miss. Mushrooms are also a common plant-alternative to meat because of their bouncy texture and their ability to both hold together and absorb flavors well. And despite not having eaten a lot of the real thing, this mushroom pulled pork is a dish I keep coming back to!
The thing that surprised me about this recipe was how well the mushrooms can mimic the look and texture of a shredded meat (though, keeping expectations in line, they won’t convince you or any meat-eater that you’re eating meat – you need the big companies working on lab-delivered plant-based proteins for that). I got the original inspiration from a Sweet Simple Vegan video where they sampled recipes from a small content creator, and I decided to do my own, simpler take on the recipe they tried.
I absolutely love how simple it is to make and how indulgent the recipe feels – it’s just barbeque sauce, onions, garlic and mushrooms. I make my own barbeque sauce, which is SO simple to do and can be used however you’d like, and from there it’s just grilling up the veggies in a pan, mixing in the sauce and serving it by itself or on a bun.
The classic way to enjoy pulled pork is in a sandwich with Coleslaw (which I have a linked recipe for and is also simple and easy to make), but it also goes great with just some cabbage and mustard, too.
When it comes to taste, this recipe is:
- Sweet
- Tangy
- Satisfying
- Perfect for summer
As a sandwich, this pulled pork pairs perfectly with some of my other summer side dishes, most notably my pasta or potato salad, and it also stores great in the fridge so you can make it in advance and have around for meal prep or bring it with you to work, to a friend house, or to a backyard get-together.
If you try out this recipe, please share it with me by commenting here or on my YouTube channel, or even tagging me in a photo on Instagram @plantsnotplastic. I read every comment and love hearing from you. Enjoy!
Mushroom Pulled Pork
Equipment
- small saucepan
- large saute pan
Ingredients
- 2 tbsp balsamic vinegar
- 2 tsp vegan Worcestershire sauce optional
- 1.5 tsp paprika
- 3/4 cups ketchup
- 2 tbsp packed brown sugar
- 1 lb King Oyster mushrooms sub Portobello, white or cremini mushrooms [note#1]; shredded (see directions)
- 1/2 medium onion finely diced
- 3-4 cloves garlic minced
Toppings
- 2 cups shredded lettuce or green cabbage
- 1 cup shredded cabbage
- Coleslaw with Vegan Honey Mustard Dressing
Instructions
- To make homemade barbeque sauce, add balsamic vinegar and Worcestershire sauce to a small heated saucepan and cook down for 30 seconds, then add paprika and cook for an additional 30 seconds before adding the ketchup and brown sugar the pan.
- Cook over medium heat, stirring occasionally, until the sauce has reduced and thicken and just begins to stick to the bottom and sides of the pan. Then turn off the heat.
- In the meantime, shred the mushrooms with a fork and pinch or cut up the caps into small pieces to get your pulled pork texture [note#2].
- Sauté your onions and garlic over medium heat until they begin to brown, about 3-5 minutes, then add your mushrooms and cook off their water until they start to crisp and the bottom of the pan starts to brown again, about 8-10 minutes.
- Add the barbeque sauce to the pan and stir to evenly coat the mushrooms.
- Serve on a sandwich bread or bun of your choice and top with cabbage and carrots or Vegan Honey Mustard Coleslaw.
- Enjoy!
Video
Notes
- King Oyster mushrooms are a better pick for this recipe - their texture is better for getting that "pulled pork" effect. If you're using Portobellos or another type of mushroom, they will be harder to shred and will take longer to cook down because of their higher water content. I recommend using a food processor or cutting them with a knife into shred-like pieces rather than using a fork. They will also be much darker so your end result will be a deeper, less-defined red, where because King Oysters are a lighter-colored mushroom, they will produce a bright, colorful red in the recipe.I find the best texture is with King Oyster mushrooms.
- King Oysters, again, do the best with shredded and mimicking pulled pork texture best with a fork. You can also use a food processor with a large grater attachment or use a knife to cut the mushrooms into small, long pieces kind of like shredded prok, but the texture and overall look won't be quite as good.
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