King Oyster Mushroom Pulled Pork

By shredding king oyster mushrooms, seasoning with spices, and baking, you can create a vegan mushroom pulled pork that rivals the real stuff! The perfect pulled pork alternative for sandwiches, tacos, nachos…or whenever you need vegan pulled pork.

Back in March I had a week break between finishing my master’s thesis and beginning my internship with Unilever. And in that week I cooked up a storm. A hurricane. A typhoon of all the recipes to be shared on the blog in the foreseeable future so I could focus on creating popsicles for the soon-to-be (next spring!) cookbook. But then I made this mushroom pulled pork and my plan nearly went out the window. Because I love the stuff so much that I wanted to share it ASAP!

But I couldn’t share it. Because mushroom week was so far away and my Type A personality was not about to break from our featured ingredient tradition. So I sat. And waited. And then suddenly summer came and as if it were Christmas…MUSHROOM WEEK is HERE! And so, friends, I can finally share one of my most favorite new recipes with you.

BBQ Pulled Mushrooms Video

We make this vegan pulled pork no less than once a week, sometimes with a different blend of spices or sauce, but always with the same core: king oysters shredded with a fork + baked til the edges are crispy. The pulled pork loving tulip-man happily gulfs them down on sandwiches, salads, nachos, and tacos. Ready to try out your new favorite vegetarian meat substitute?

Ingredients for vegan pulled pork

• King oyster mushrooms: The thick stem shreds into perfectly “pulled pork” pieces. Find king oyster mushrooms in a health food store or Asian supermarket. You can substitute regular oyster mushrooms if needed (about 3 heaping cups worth).
• Spices: The spices can be adapted to what you like, but we tend to use smoked paprika (for that roasted flavor), salt, and a bit of cayenne.
• BBQ sauce: It’s not a pulled pork alternative without the best BBQ sauce! We love Sweet Baby Ray’s (like…I bring it back to Europe in my suitcase every time I visit).

How to make vegan pulled pork

To make this finger-smacking tasty vegan alternative pulled pork, you’ll just toss the shredded mushroom in spices and bake until the edges are all crispy. Baking (rather than sautéing) gives the mushrooms a firmer texture that more closely resembles pulled pork. Then toss with your favorite BBQ sauce and serve!

Mushroom Pulled Pork

4.81 from 105 votes

Prep: 5 minutes

Cook: 25 minutes

Total: 30 minutes

Author: Sarah Bond

Calories: 163kcal

Servings: 3 servings

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By shredding king oyster mushrooms, seasoning with spices, and baking, you can create a vegan mushroom pulled pork that rivals the real stuff!

Ingredients

• ▢ 4 king 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

Instructions

• 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!

Tips & Tricks

*You can use regular oyster mushrooms if you can’t find king oysters, though you will need many more (about 3 heaping cups). Button or champignon mushrooms don’t work well in this recipe.

Nutrition Information

Calories: 163kcal (8%) Carbohydrates: 15.4g (5%) Protein: 0.3g (1%) Fat: 10.2g (16%) Saturated Fat: 1.3g (8%) Cholesterol: 0mg Sodium: 448mg (19%) Potassium: 71mg (2%) Fiber: 1.8g (8%) Sugar: 6.9g (8%) Calcium: 10mg (1%) Iron: 0.2mg (1%)

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