Southern style vegan pulled pork

pulled pork.jpg

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