Mushroom Pulled Pork Sandwich was prepared by Chef Stuart O'keeffe. He first starts by adding 2 tablespoons of Olive Oil to his pan.  On the portobello mushroom remove the gills with a spoon, lay flat and cut them in about 1/4 inch sizes.  Add the mushrooms into the pot when the oil is hot.  Let the mushrooms sit there for about 2 minutes until they start to brown before you do a turn.  Toss them to allow the ones sitting on the top to get to the bottom and brown as well.  Empty the pot of mushrooms into a bowl.  Add oil to the pan, add red onions, add garlic, and put the mushrooms back in.  Add the Homemade BBQ Sauce to the pan with the rest of the ingredients.  Add the coleslaw to the bun, layer with the BBQ mushrooms, and finally, add some pickled red onion on top, and ready to serve, as seen on Let's Eat!, Season 1.
Recipe courtesy of Stuart O'Keeffe

Mushroom "Pulled Pork"

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings



  1. 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.
  2. 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.
  3. 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.
  4. Place the bottom buns on a plate and top with the BBQ mushrooms and iceberg lettuce. Close the sandwiches and serve.