Best 2 Mushroom Pulled Pork Recipes

Indulge in a symphony of flavors with our tantalizing Mushroom Pulled Pork, a delectable dish that combines the hearty goodness of pulled pork with the earthy umami of mushrooms. This innovative culinary creation boasts two irresistible variations: a classic Mushroom Pulled Pork for a smoky, savory experience, and a tangy Korean BBQ Mushroom Pulled Pork that adds a spicy kick. Both recipes feature succulent pulled pork nestled in a rich, flavorful sauce, complemented by the meaty texture of mushrooms. Discover the perfect harmony of sweet, savory, and smoky notes in these extraordinary pulled pork recipes.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM "PULLED PORK"

Mushroom

Provided by Stuart O'Keeffe

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup ketchup
1/4 cup packed light brown sugar
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons paprika
3 tablespoons canola oil
1 pound portobello mushroom caps, gills removed, caps cut into 1/4-inch slices
2 cloves garlic, minced
1/2 red onion, diced
4 kaiser rolls or brioche hamburger buns , split
2 cups shredded iceberg lettuce

Steps:

Combine the ketchup, brown sugar, balsamic vinegar, Worcestershire and paprika in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved, about 10 minutes. Set the BBQ sauce aside.
Meanwhile, heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all the way through, 7 to 10 minutes. Set aside.
In the same skillet, add the remaining 1 tablespoon oil and the garlic and onion; cook, stirring occasionally, until the onions have softened and browned slightly, about 5 minutes. Return the mushrooms to the skillet; add the BBQ sauce and stir.
Place the bottom buns on a plate and top with the BBQ mushrooms and iceberg lettuce. Close the sandwiches and serve.

PULLED PORK, SHRIMP AND MUSHROOM ETOUFFEE

Pulled Pork, Shrimp and Mushroom Etouffee image

I created this one the other night on the fly with some leftovers, but I think I'm on to something new here. We had a hog roast for my birthday and had a ton of leftover smoked pork. I also made some fresh morel mushrooms, and I was looking at the leftover mushroom infused oil, and said to myself "Idea!, there's a quality roux in the making."

Provided by Chef Curt

Categories Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1 lb shredded pulled pork
8 ounces chopped mushrooms
1/2 cup vegetable oil
1/2 cup flour
1 lb peeled deveined shrimp
8 ounces chopped green chilies
16 ounces chicken broth
1 cup water
1/2 finely chopped onion
1 cup white rice
1 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon minced garlic
1 teaspoon cajun seasoning
1/2 teaspoon dried chipotle powder
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1 dash Tabasco sauce
1/2 cup shredded taco cheese
1/4 cup grated parmesan cheese

Steps:

Heat oil and saute onions and peppers for 5 minutes in a large deep skillet or pan.
Add flour to oil and stir constantly for about 12 minutes to make a nice golden roux.
Add chicken broth, water, pork, mushrooms, garlic, and seasonings, stir and simmer for 10 minutes.
I add the rice as well at this time and let it cook in, but you can also prepare it as a side and then pour the etouffee over it.
Add the shrimp and simmer for another 10 minutes stirring occasionally.
Finally add the cheese and stir for a couple more minutes to thoroughly melt into the mixture.

Tips:

Choose the right mushrooms. The best mushrooms for this recipe are portobello mushrooms, shiitake mushrooms, or cremini mushrooms. These mushrooms have a meaty texture that will hold up well in the slow cooker.
Don't overcrowd the slow cooker. If you overcrowd the slow cooker, the mushrooms will not cook evenly. Make sure there is enough space between the mushrooms so that they can all cook evenly.
Cook the mushrooms on low heat. Cooking the mushrooms on low heat will allow them to develop a rich, flavorful broth. Do not cook the mushrooms on high heat, as this will cause them to toughen.
Use a variety of seasonings. The seasonings you use will depend on your personal preferences. Some popular seasonings include garlic powder, onion powder, paprika, cumin, and chili powder.
Be patient. It takes time for the mushrooms to cook and develop flavor. Do not rush the process. Allow the mushrooms to cook for at least 8 hours, or until they are fall-apart tender.

Conclusion:

Pulled pork is a classic comfort food recipe that is perfect for any occasion. This recipe for mushroom pulled pork is a delicious and healthy twist on the traditional recipe. The mushrooms add a rich, flavorful broth to the pork, and they are also a good source of protein and fiber. This recipe is easy to make, and it is sure to be a hit with your family and friends. So next time you are looking for a delicious and healthy pulled pork recipe, give this mushroom pulled pork a try.