Vegan Pulled Pork Sliders

Vegan Pulled Pork Sliders

Vegan Pulled Pork Sliders:


Vegan Pulled Pork Sliders ingredients

Pulled Pork

  • 6 Tbsp vegetable oil
  • 1 Tbsp portobello mushrooms, cleaned and thinly sliced (about 1/8-inch thick)
  • 2 Tbsp soy sauce
  • 1 Tbsp molasses
  • 1 Tbsp brown sugar
  • ¾ tsp smoked paprika
  • ½ tsp garlic powder
  • Kosher salt and freshly ground black pepper


  • 1 cup thinly sliced green cabbage
  • ½ cup grated carrots
  • ¼ cup vegan mayonnaise
  • 1 tsp cider vinegar
  • ½ tsp celery seed
  • Small pinch sugar
  • Kosher salt and freshly ground black pepper

To Serve

  • 12 party-size vegan slider buns
  • Pickle slices, hot sauce, your other favorite sandwich toppings


Pulled Pork

  • Preheat the kitchen appliance to 300ºF, line 2 baking sheets with parchment paper and line a 3rd baking sheet or pan with paper towels. Brush the parchment-lined baking sheets with about 1 tablespoon of vegetable oil each. Place the mushroom slices in a very single layer, terribly approximate, on the parchment and brush gently with the remaining oil.
  • Bake the mushrooms till slightly softened and brown, twenty-five to half-hour, then flip the mushrooms over, rotate the pans within the kitchen appliance, and still bake till the mushrooms are well-browned and the edges are crispy, 30 to 35 minutes. Remove from the oven and transfer to the paper-towel-lined baking sheet to dry for a few minutes. (Leave the oven on.)
  • In a massive bowl, whisk along the soy, molasses, refined sugar, paprika and garlic powder. rigorously toss the baked mushrooms within the marinade till equally coated. (You may need to do this in several batches.) Return the marinated mushrooms to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, about 5 minutes.


  • Meanwhile, combine the cabbage and carrots into a large bowl and set aside. Combine the mayonnaise, vinegar, celery seed and sugar in a small bowl and mix well. Add and salt and pepper to taste. Pour the dressing over the cabbage and carrots and toss to coat. Add more sugar, salt, and pepper if desired. Chill until ready to serve.

To Serve

  • Separate the party buns into halves. Place a number of the mushrooms on the lowest half the breadstuff, then prime with slaw. Add toppings as desired, then prime with the highest breadstuff.



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