Pulled BBQ Mushrooms

BBQ pulled pork is such a wildly popular dish; tender, zesty, sweet…. The only real drawback being is the time it takes to make a truly good batch; we’re talking HOURS here… Working in an industry where I meet and interact with people from all walks of life, many of my vegetarian friends and I have traded some fantastic ideas and secrets surrounding food and its many forms. One of the most interesting being pulled BBQ mushrooms.

Having traveled some in the southern US, I met and fell hard for some truly artisanal smoked meats and all the trimmings that make BBQ culture what it is. Growing up, I had always liked BBQ, but having been to the Holy land of BBQ (and believe me, it is a religion for the folks down there), I can’t speak enough praise about it.

Granted, many would say the health and social ramifications of eating pork can play on the list of cons, but behold: there is an answer! Pulled BBQ mushrooms! I’m not sure who made the connection between the mushroom and the fine tenderness of slow roasted pork, but it is a wonder of life…

Meet the king oyster mushroom; readily available at pretty much any supermarket worth a look and far more affordable than pork.

When seasoned, shredded, roasted and sauced, you’d be hard put to say you were eating pulled BBQ mushrooms instead of the real deal.

Hearty and smoky, this rates high on my list of comfort foods, and having given this tangy shortcut to a quick and easy favourite a try, it may find its way onto your list of new jams.

pulled bbq mushrooms

Pulled BBQ Mushrooms

A mushrooom-based alternative to the classic BBQ pulled pork
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 3


  • Baking sheet, Fork, Mixing bowl


  • 2 lbs king oyster mushrooms
  • 1 tsp cumin
  • 1 tsp cajun spice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup olive oil
  • 1/2-1 cup BBQ sauce


  • Trim the root end off each mushroom stem
  • Cut off and julienne the caps; place in a medium-large mixing bowl
  • With a fork, drag the tines lengthwise down the stem of the mushroom, digging them into the flesh
  • The mushrooom stems will begin to shred into thin strips like pork fibers; use the fork tines to shred the stems. Place the shreds into the bowl with the sliced up caps
  • Add the cumin, cajun spice, S&P and oil; mix thouroughly and place in a single layer on a parchmented sheet pan.
  • Bake (on convection if your oven has it)for 30 minutes at 350F

Finishing it off

  • Remove from the oven, add your favorite BBQ sauceand mix well.
  • Place back in oven for 5 more minutes to bring it back to heat…
  • Serve as you would regular pulled pork.



This one is so easy; it’s low in fat, it’s vegan, it’s faster by far than real pork.
The seasonings could be more elaborate if you so choose; more or less spices; julienned onions; chopped garlic…. This recipe in its basic form is good; how you improve it is up to you.
This recipe could have the BBQ sauce traded for teriyaki as well…..

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