Vegan BBQ Pulled Pork Recipe
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.
Servings 6 sandwiches
Calories 146kcal
Equipment
Ingredients
Vegan Pulled Pork
- 2 20 ounce canned jackfruit in water or brine (not syrup), shredded
- 2 large king oyster mushrooms (note 1)
- 1 15 ounce canned red beans
- 2 tablespoon melted vegan butter or olive oil
- 2 tablespoon BBQ rub
- ½ cup vegan BBQ sauce or mustard BBQ sauce (note 2)
Sandwich Toppings
- hamburger buns
- vegan coleslaw
- extra BBQ sauce for topping
Instructions
Boiling Jackfruit OPTIONAL for jackfruit canned in brine - (note 3)
- Add water to a large pot and bring to a boil. Rinse and drain your jackfruit and then add them to the pot of boiling water. Boil for an hour.
- Drain jackfruit from the water. If the brine taste is still in there. Boil in a new pot of water for 30 more minutes. (It should be gone or lessen drastically after the first hour of boiling).
- Allow jackfruit to cool for 10 minutes and dry with a paper towel absorbing as much excess water as possible. Add jackfruit to a mixing bowl.
If using jackfruit in water or you don't mine the brine taste, skip this step.
Pulled Pork "Meat"
- Preheat your oven to 350°F (175°C).
- Drain and rinse your canned jackfruit, then add it to a large mixing bowl. No boiling needed when using jackfruit packed in water.
- Clean your oyster mushrooms with a damp paper towel (do not rinse them under water, as they absorb it). Using your fork, pull and comb through the mushrooms lengthwise to create a shredded, meat-like texture. Add the shredded mushrooms to the bowl with the jackfruit.
- In a separate bowl, whisk together melted vegan butter and BBQ rub. Add the jackfruit, shredded mushrooms, and canned kidney beans to the marinade. Toss everything together until fully coated.
- Spread the coated mixture in a single layer on a baking pan, spacing pieces out so they crisp and dry out slightly rather than steam. Bake for 15 minutes or until the mushroom edges are lightly brown and crispy.
- Remove from oven. Drizzle your choice of BBQ Sauce over your vegan pulled pork and slightly toss to coat all the pieces. Serve warm on sandwiches with vegan coleslaw!
In the photos and video, you'll notice the jackfruit is shown in two separate bowls up until step 4 where everything is mixed. This was purely for demonstration purposes to show the measured ingredients. One bowl for both the jackfruit and oyster mushrooms works just fine!
Notes
- If you can't find king oyster mushrooms you can totally do this recipe with just the jackfruit and beans.
- For this recipe I used both my vegan BBQ sauce and mustard BBQ sauce for contrast of flavor. However, you can just use one type of BBQ sauce if you prefer.
- Remember, boiling jackfruit is OPTIONAL. However, I highly recommend you do it if you are using canned jackfruit in brine (not needed if using jackfruit in water). Boiling will remove the brine taste in your pulled pork. You can do this ahead of time, in batches, so that you will already have neutral-tasting jackfruit ready and prepared.
- Makes approximately 6 sandwiches. Nutrition calculation is based on only vegan pulled pork servings without bun or toppings.
Nutrition
Serving: 1serving | Calories: 146kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 645mg | Potassium: 85mg | Fiber: 10g | Sugar: 10g | Vitamin A: 210IU | Calcium: 8mg