Vegan BBQ Pulled Pork (King Oyster Mushrooms & Jackfruit!)

This vegan BBQ pulled pork sandwich is made with king oyster mushrooms, jackfruit, and red beans! A meaty sandwich that will surely satisfy your BBQ cravings!

Why Call this Sandwich "Pork" if there isn't any Pork in it?

Good question, and I use the term intentionally for two reasons.

First, "pork" is a euphemism for unalive pig, not a description of the animal itself. The word has always been about texture, seasoning, and culinary tradition. So, when I use it, I'm reclaiming the flavor profile, not the animal.

Second, familiarity matters. If you're new to plant-based eating, "pork sandwich" tells you exactly what to expect: the taste, the feel, the experience. That context makes the transition feel less like deprivation and more like discovery.

Vegan BBQ Pulled Pork Step by Step Photos

Step One: First grab all your ingredients. (Jackfruit is already rinsed, drained and measured out in a separate bowl.

Step Two: Begin to clean mushrooms with a damp paper towel. Then use a fork to comb through the mushrooms into a shredded texture. Set that aside.

Step Three: Next you will make the marinade by adding vegan butter and BBQ rub in a separate bowl. Whisk together.

Step Four: Add your shredded mushrooms, jackfruit, and beans to the marinade. Toss and coat well. Then add this mixture onto a sheet pan and bake for 15 minutes.

Step Five: Remove from oven and drizzle either with a classic STL style vegan BBQ sauce or some South Carolina "liquid gold" mustard BBQ sauce. (I used both!) Toss and coat. Serve on a bun with pickles, onions, and or vegan coleslaw!

Substitution, Cook, and Storage Tips:

• I added jackfruit to this sandwich to give variety of textures, but you can use all mushrooms or all jackfruit if you desire.
• The red beans add a nice texture and added protein. It is like having baked beans inside the sandwich so good! You can omit if you like but I do not recommend it!
• This recipe stores well in the refrigerator for up to 4 o 5 days. It does not freeze well.

What to Serve With This Vegan Pulled Pork Sandwich?

This sandwich was made for a full cookout spread. I love serving it with vegan potato salad, baked beans, and coleslaw for that classic BBQ plate experience.

You can also switch up the sauce serving this with a more tomato based BBQ Sauce!

Making it Work for Your Vegan Curves

So, this recipe was not designed with body composition goals in mind. Sometimes you just "do it for the texture" and using jackfruit and oyster mushrooms gives you that nostalgic texture meant to recreate the experience of a classic pulled pork sandwich.

If you want something closer to the real thing with serious protein, options like Juicy Marbles exist (I used their pork lion in my collards, and it was hitting!) Buth they are expensive and not always easy to find. This recipe is my accessible, more budget-friendly answer to that craving.

I personally use this more as a fun appetizer in slider form rather than a meal prep staple. That said, if you want to stretch it toward your body goals, here are some ways to do that

• Bulking Tips (Gaining Vegan Curves/Muscle Gains): Serve it on a toasted sprouted bun (adds 6 grams of protein) and pile on the extras. Add a generous smear of tofu vegan mayo on the sandwich and served with a lentil or chickpea-based salad to bring the protein up. A small amount (maybe like 1 tablespoon) of unflavored protein powder stirred into the marinade before baking also could work.
• Maintenance Tips (Maintaining Vegan Curves): Enjoy it as written. The macros are light enough that you can have a generous serving on a bun with coleslaw and not stress it. Round out your plate with a simple bean salad or edamame to add some protein without overcomplicating the meal.
• Cutting Tips (Lose the Gut, Keep the Butt): This one actually fits the cutting lifestyle pretty well as is. Skip the bun and serve it over a bed of greens or in lettuce wraps to keep calories low. Add a side of high-protein tofu scramble or white beans to make it more filling without blowing your macros. One thing to keep in mind is the sodium, which comes in at around 645mg per serving mostly from the BBQ rub and sauce. If you are actively trying to reduce bloat, use your homemade BBQ seasoning so you can control the salt, and drink plenty of water throughout the day to help flush it out.

More Vegan BBQ Recipes

Looking to wow your omnivore friends this summer during the cookout? Check these other mouthwatering vegan BBQ recipes!

Update Notes

• Original Publication: 06 June 2021
• Recent Update: 12 May 2026 (republished with updated recipe, highlights of the macros, and storage tips)

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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.