Pulled Porcini Sliders are a clever combination of jackfruit and porcini in a sweetly savory sauce. A perfect plant based spin on classic tangy pulled pork.
recipe originally published April 3. 2014
Pulled Porcini Sliders
I love word puns.
I also love jack fruit, it makes the perfect vegan pulled 'pork'. Adding a hearty sliced mushroom to the mix really amped up the oomph factor here. Sweet, savory, tangy, spicy - in a mini size slider.
Important Note: the peperoncini is an essential pairing here, please do it. It brings a tangy heat to the spicy sweet, and layering them first on the bottom bun? Not an accident - the peperoncini juice is soaked into the bottom bun (just a bit, no soggy here) and is simply glorious.
Another good pairing? Pickles. Delicious dills - fat slices of delicious dill pickle. Oh, which also pairs well with this:
I may be vegan, but I do know what happens in a really good barbecue joint. Pretty sure there is mac and cheese involved.
and pickles.
Now I cannot choose which I want you to make first! One has that sweet, savory, tangy, spicy thing I was telling you about, and the other has an uber rich comfort food thing going on.
Here's the plan - make a double batch of the pulled porcini, have it with the tangy peperoncini and colorful purple cabbage.
The next day? Make your favorite mac and cheese and do this thing all over again.
Did you make these sliders?
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Pulled Porcini Sliders
A clever combination of jackfruit and porcini in a sweetly savory sauce. A perfect plant based spin on classic tangy pulled pork.
Ingredients
- 1 tablespoon coconut oil
- 1 shallot, diced
- 1 cup organic ketchup
- ½ cup organic molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon liquid smoke
- 1 teaspoon mesquite powder
- ⅓ pineapple, skinned / cored, chopped
- 1 (20 ounce) can jack fruit, drained
- 1 ½ pounds porcini mushrooms, wiped clean and sliced thin
Instructions
- In saucepan, sauté shallot in coconut oil. Set aside to cool.
- Drain jack fruit, place in large bowl. Using two forks, shred jack fruit into smaller pieces (or chop with knife). Add sliced mushrooms, combine with jack fruit.
- In blender, combine ketchup, molasses, vinegar, mustard, smoke, mesquite, and pineapple. Blend until combined completely. Add this mixture to jack fruit, stirring to combine and coat completely.
- Add the porcini jackfruit mixture to saucepan, over medium heat, stirring continually for several minutes until heated through.
- Serve as sliders, over mac and cheese, stuffed into a burrito (with mac and cheese or breakfast scramble), eat with a fork out of the pan while standing at the stove. The delicious possibilities are endless...
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 212Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gSodium: 395mgCarbohydrates: 37gFiber: 7gSugar: 9gProtein: 12g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Patricia @ Grab a Plate says
Pretty sure I'd be eating this out of the pan! What a great recipe - love the peperocini and pickles!
Kristina Sloggett says
eating this out of the pan... yep! you have to taste test, right? the peperoncini really makes these perfect, I think - adds that great tangy flavor...
Ashley @ Big Flavors from a Tiny Kitchen says
I've been wanting to try cooking with jackfruit, and these sliders may just be the thing that pushes me over the edge. Love this combo!
Kristina Sloggett says
oh I hope you do, Ashley - it is one of our favorites, I just made it again last week!
Kirsten says
Kristina,
This is a very creative sandwich, and I just bet those pickled peppers cap it off. Ever since I first had a fully loaded veggie sub with them I've been trying to grow banana peppers without success. The jalapeños do just fine, and I pickle many jars of them each summer that I am then stuck with. But I buy the pickled banana peppers to eat, because they add just the right flavor to so many sandwiches.
Thanks!
Kristina Sloggett says
I always have at least ONE spare jar of peperoncini in my kitchen, in addition to the open one in the fridge - they are some of my favorite condiment / toppings. Mmm...
Arman @ thebigmansworld says
You know what jackfruit is? I am so impressed- I loved them growing up but got bullied in school because they weren't apples- I cursed my Asian side then but now laugh at THEM missing out. shredded and mixed with that sauce? Wow. Your brain. Seriously.
Kristina Sloggett says
ha - my brain. I kinda like how it works too. 🙂 (thanks!) and YES, I LOVE jackfruit!! I have been using it since college, I had a good friend who is Asian, her family owned one of the big Asian markets here in Portland... I'd be at their house and her parents LOVED me, because I was always up for trying anything! I tried my first durian with them (YUM), and so many other things I had never heard of before, like jackfruit! it was a great part of my culinary education.
Barrett at Dirty Laundry Kitchen says
cool ingredient list! I love jackfruit but definitely never saw it like this. Very creative.
Alisa @ Go Dairy Free says
Well, I think I'd like them better without the macaroni, but boy do these look amazing!
And ever since I started working for a magazine and have to come up with dozens of catchy titles every quarter, I've become addicted to alliteration!
Susan says
I love the idea of making pulled "pork" with porcini mushrooms! They are one of my favorite mushrooms. I am going to have to try this!