Pulled 'Pork' Sandwich

Simple
Simple
Simple
Simple
timer
0:40 m
shopping_cart
8
Ingredients
eco
613
kcal

Our mate Derek Sarno came into our kitchen and worked his magic to make this mouth-watering pulled "pork". Mushrooms never tasted so meaty! If you have a plant-based diet and looking for something to satisfy the meat eaters, our plant-based pork swap will impress them for sure! A brilliant cheeky vegan lunch idea. In fact it's Ian's go-to rugby game favourite veggie lunch!

Start cooking ➞

Serves

4

Ingredients

For the pulled "pork"

<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp Peri Peri seasoning<item-todo-done><item-todo-done>3 tbsp BBQ sauce<item-todo-done><item-todo-done>8 king oyster mushrooms<item-todo-done><item-todo-done> Pinch of salt<item-todo-done>


To serve

<item-todo-done> bread or burger buns<item-todo-done><item-todo-done> plant-based mayonnaise & BBQ sauce - we mixed ours together!<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>1 cucumber<item-todo-done>

Before you start

Preheat oven to 180℃ | Baking tray

Prepare the mushrooms

  • Use a fork to shred each of the king oyster mushrooms until they resemble the texture of pulled chicken or pork, and leave in a baking dish
  • Coat the shredded mushrooms with the vegetable oil and peri peri seasoning, it helps to use your hand to ensure all the mushrooms are evenly covered
  • Put the baking dish in the oven at 180℃ (356℉) for 30 minutes to dry the mushrooms out

Dress the pulled "pork"

  • Warm a tablespoon of vegetable oil in a pan, and pour the shredded mushrooms into it
  • Season with a decent pinch of salt and stir
  • Next, stir in the BBQ sauce until it’s mixed evenly through all the mushrooms
  • Remove from the heat and serve in burger buns with cucumber and red onion. We made a mix of BBQ sauce and egg-free mayo which went with it perfectly!
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