Mushroom Pulled Pork


  • 4 king oyster mushrooms*
  • 2 tablespoons extra virgin olive oil (30 mL, divided)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt (used table salt)
  • 1/4 teaspoon cayenne pepper
  • 2 cloves garlic (minced)
  • 1/4 cup BBQ sauce (60 g) (Used 1/4 cup from a batch of BBQ sauce)


  1. 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.
  2. Bake: Drizzle the mushrooms with 1 tablespoon 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.
  3. SautĂ©: Heat remaining one tablespoon 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 !


  • 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.

Looking at the finished sandwich, it really does look like pulled pork ! While the texture isn’t identical, this tastes so damn good that you won’t care ! If you want this to feel like a true, sloppy bbq “lick your fingers clean” good sandwich then you’re going to need to fix one recipe for each person ! If you want to be a bit more conservative with your filling, you might able to get two sandwiches out of this but you’ll be missing out on that wonderful messy bbq experience ! This is a really frickin’ awesome recipe, especially during the summer !

Recipe came from Live Eat Learn.

I wasn’t paid in any form to promote Live Eat Learn.

*If you’ve never seen king oyster mushrooms before, this is what they look like:

**If the stems are too hard to work through, you may need to cut it in half lengthwise. This will make it easier to pull the fork through the “meat”. Here are a couple of pictures showing how we shredded the mushroom “meat”:

Take care y’all !

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