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.
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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- 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
- 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...
Amount 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.
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...
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