Have you tried vegan pulled pork? It always tastes amazing (it’s pretty hard to go wrong with barbecue sauce, no?), but the texture can be hard to master. Jackfruit is too watery, and too hard to find. Soy shreds are too processed and too tough. I do like a mix of lentils and shredded carrots, but it can be a little mushy. So what’s my secret?
Mushrooms. King oyster mushrooms to be exact. You can find these babies in the mushroom section. If you don’t know what they look like, you can scroll down to my ingredients picture or watch the video after the recipe. King oyster mushrooms are easily pulled into shreds and have a nice meaty texture. I also added some mashed lentils for protein, because I like my recipes to have some nutritional value, but if you want to go for the full texture experience, just omit them. As always, this recipes is vegan and gluten free.
I also used a chipotle flavoured version of my favourite homemade barbecue sauce recipe . It’s seriously delicious. If there’s one thing I like more then hot sauce, its probably barbecue sauce. Don’t worry though, I still loaded my tacos up with sriracha.
You can, of course, always use your favourite store bought barbecue sauce to save time, but they tend to be super high in sugar and processed ingredients, so I prefer to make my own. This sauce is amazing, and tastes best the longer you let it simmer, so don’t be afraid to leave it on the stove for a bit.
I made tacos with my pulled pork, but really the sky is the limit. You can use it in subs or sandwhiches, throw it onto nachos or pizza or even get healthy and put it into a salad or bowl. No matter how you eat it, it’s delicious.
Oyster mushrooms give this pulled pork recipe that "meaty" texture. I made tacos, but you can get creative and use this filling to make pulled pork subs, sandwiches, wraps, nachos or even poutine.
- 6-8 taco shells, I used soft blue corn tortillas
- 1 200g package of King Oyster Mushrooms
- 2 c or 1 can of lentils, drained and rinsed
- 1/2 c ketchup
- 1-2 Tbsp maple syrup or brown sugar*
- 1 Tbsp cocoa powder
- 2 Tbsp apple cider vinegar
- 1/3 c water
- 1 clove of garlic, miced
- 1 tbsp of chipotle paste
- 1 tsp paprika
- 1/2-3/4 tsp salt
- 1/3 c purple cabbage, shredded
- 1/3 c kale, shredded
- 1/3 c romaine, shredded
- 1 small green apple, julienned
- 1 medium carrot, grated
- 1 Tbsp tahini
- 1 Tbsp of dijon mustard
- 1.5 tsp maple syrup or brown sugar*
- 1/2 tsp garlic powder
- 2 Tbsp of apple cider vinegar
Mince the garlic and shred the oyster mushrooms (see video).
Add the garlic to a pan on medium heat and cook for 2-3 minutes.
Add the oyster mushrooms and cook another 5 minutes, until softening.
Add the barbecue sauce ingredients and stir to coat.
Mash the lentils with a fork and add to the pan.
Turn heat to low and simmer for 5-10 minutes, adding more water as needed.
While the pulled pork is simmering, make the slaw by preparing the various greens and grating the carrot. Mix the dressing separately and then pour over top.
If making tacos: place a generous scoop of the oyster mushroom mixture into each taco shell. Top with your cabbage slaw and enjoy!
**You can use any lettuces you have on hand. I recommend at least one "hardy" lettuce (ie: kale or cabbage) to give it that crunchy texture. I also sometimes throw in micro-greens, depending on what's in my fridge.