Time to feeding 3-4 hours (slow cooker)
Feeds 2 wildelings
The diced exotic mushrooms make this dish so meaty, and the southern style marinade is truly indulgent.
This combines two of my favourite food styles: Southern sweetness and asian delight.
Method
Ingredients
- Pulled pork
- Tear the mushroom into strips to resemble shredded pork (some you can just cut into strips - but leave portobello mushroom whole)
- Mix marinade ingredients in a bowl until combined
- Add mushrooms to marinade and mix with hands to coat
- Add a drizzle of EVOO to slow-cooker
- Pour marinaded mushrooms into slow cooker, cook on Low for 6-8 hours (ideally overnight) or on High for 3-4 hours
- Asian slaw
- Combine all dressing ingredients in a glass jar and shake well to combine
- Pour over cabbage, apple and carrot
- Sprinkle with fresh coriander
- Pulled pork
- 200g mixed exotic mushrooms
- 4 large portobello mushrooms (optional as a steak/burger alternative)
- 1 medium white onion, diced
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- found in sauce section of most supermarkets
- 1 tablespoon apple cider vinegar
- 4 tablespoons EVOO
- Asian Slaw
- Two small red and white cabbages (shredded)
- 1 apple cut into match sticks
- 1 large carrot shredded
- 1 tablespoon EVOO
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- Juice from 1 lemon
- Fresh chopped coriander (to garnish)
Wilde tips
- You can pick up mixed exotic mushrooms in most supermarkets
- I use Stubbs Liquid Smoke - you only need small amounts each time you use it so it lasts ages
- My slow cooker
- Toast pumpkin seeds and sprinkle over Asian slaw
- Serve with sliced avocado