By shredding apart oyster mushrooms, and seasoning and marinating them in a blend of smoky sweet spices, you can create a vegan-friendly version of pulled pork that shockingly rivals the real thing. Make a big batch at the start of the week, and have enough to last you until the weekend. Who needs delivery when you can simply create home-cooked goodness from fresh produce?
Preparing your own pulled pork from scratch may seem tedious, but its payoffs are priceless! With a tub of ready-to-eat oyster mushroom pulled pork, you can have toppings for a hefty bowl of nachos or the perfect filling to fatten up your sandwich. You can even spoon it out of the container… we won’t judge!
Is your mouth watering already? Good. Now you can get started on creating your very own oyster mushroom pulled pork!
▢ 3 heaping cups of oyster mushrooms
▢2 Tbsp extra virgin olive oil 30 mL, divided
▢1 tsp smoked paprika
▢¼ tsp salt
▢¼ tsp cayenne pepper
▢2 cloves garlic minced
▢¼ cup BBQ sauce 60 g
Shred Mushrooms: Preheat oven to 400 degrees F (204 C). Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
Bake: Drizzle with 1 Tbsp of the oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
Sauté: Heat remaining 1 Tbsp oil in a large saute pan over medium high. Transfer cooked mushrooms to pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant. Serve warm on sandwiches, nachos, salads, tacos…or whenever you eat pulled pork!