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
- â…“ 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.
Rachel Cooks says
Wow, this looks absolutely amazing - especially with the mac & cheese!
Catherine says
This looks absolutely mouth watering! All the flavors going on here sound fantastic. Pinning. xo, Catherine
JL Fields says
I love jackfruit! The mushroom and pineapple addition is genius.
Kristina Sloggett says
thanks JL - I thought of the fun name first 😉 then thought - mushrooms will make this even more hearty. we loved it.
Johanna GGG says
oh I love the title - gave me a giggle - and your burgers look wonderful - though I am not sure I have ever seen mac and cheese on a burger before - but am sure it would work
Kristina Sloggett says
I worked 😉 very messy, but YUM. glad the title made ya giggle!!
Nicole @ Fitful Focus says
This looks delicious! Where can I find jackfruit?
Kristina Sloggett says
hi Nicole - if you have an Asian or International market in your area, that is your best bet. If not, perhaps online?
Hannah says
Holy moly! I could eat 10 of these right now. I'm pretty sure of it. This BBQ slider is whats up.
Kristina Sloggett says
YEAH Hannah! thank you - that just made my day. I could definitely eat several right now as well...
Katie @ Produce on Parade says
Oh my goodness, I seriously need to find me some jackfruit! Might have to order it online. Yumm, talk about comfort food. This would be great for a cook-out 🙂
Kristina Sloggett says
PERFECT for a cookout - make double or triple the amount 😉 I am already planning to make it again this week...
Heather @ Better With Veggies says
Oh WOW these look amazing - I love that you added mac n cheese to the top. Mmmm.....
Kristina Sloggett says
the mac and cheese was an after thought the next day... but yeah, a good one! I think I like the peperoncini version better (because I LOVE those!), but I suppose I could always do that with the mac and cheese, instead of pickles... ha!
Heather (Where's the Beach) says
I have yet to find jack fruit. It was suggested I check an Asian market. Of course, there aren't any conveniently nearby ...
Kristina Sloggett says
well shoot, Heather, I may have to send you a can or two 😉
Laura @ Sprint 2 the Table says
I love BBQ jackfruit! I made taco long ago... its past time to repeat that one. Love the pineapple add!
Have you eve used fresh jackfruit? That's what I had. It was so sticky - I thought I'd ruined my knife!
Kristina Sloggett says
I have not, I always use the canned in water or brine... hmm, and it sounds like I'd prefer that to fresh? ha! but you know if I find one I have to try that now...
Laura @ Sprint 2 the Table says
It's really good! Just a sticky mess. You can roast the (giant) seeds too, which was delish.
Kelsey says
I think if jackfruit is sticky on the outside, it means it's not completely ripe yet? Something I saw in a video...not 100% sure though, haha.