Mushroom Pulled Pork

Plants Not Plastic

This mushroom pulled pork is sweet and tangy with great texture. It's easy to make and can be enjoyed by itself or pairs perfectly with my simple vegan coleslaw to make a delicious sandwich!

Print Recipe

Prep Time 20

Cook Time 20

Course Main Course

Cuisine American

Servings 4 sandwiches (~3.5 cups)

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.
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.

Adapted From Food Network Stuart O'Keeffe Mushroom "Pulled Pork"