How I make these pulled BBQ sandwiches for last 10 years

The Best Vegan BBQ Pulled “Pork” Sandwich with special guest: Black Pepper Potatoes!
Sticky, beer, veganized BBQ pulled ‘pork’ sandwich using King Oyster mushrooms, complete with toasted soft squishy buns and crispy itty-bitty black pepper potatoes for the double win!

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Derek

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FULL RECIPE:

Serves 2
Preparation time: Less than 30 minutes

Ingredients:

6 Eryngii Mushrooms, ‘pulled’
1 dozen small potatoes, halved
1 regular size bottle BBQ Sauce
3 TBS beer
2 soft burger buns
Fresh parsley to garnish

3 tbsp ‘pork’ seasoning blend (sage and onion)
1/2 tsp Salt, flakes
1/2 tsp Cracked black pepper
1/2 tsp Granulated garlic
1 tsp Vegan butter
4 Tbsp Sunflower/veg oil

Directions:

Pre-heat the oven to 200c (fan) / 275f convection or 400f bake.

Shred the mushrooms by running a fork along the fibres, away from the cap. Pull apart with fingers and place in a large bowl.

Add BBQ sauce to small bowl and whisk in splash of beer (optional).

In the large bowl of mushrooms shreds, add granulated garlic, ‘pork’ seasoning, salt and pepper and toss to coat evenly. Heat cast-iron pan on med-high heat until hot, add oil. Add seasoned shrooms and cook until brown on all sides, stirring occasionally. Once the mushrooms are hot and crispy, transfer them back to the bowl and add BBQ sauce, stir to coat evenly. Place sauced shreds onto parchment lined baking tray, spread out evenly and roast for 10-15 minutes until browned and caramelized and cooked well, stir mid way if needed to evenly cook.

Place the halved potatoes into large bowl, add a touch of oil, salt, granulated garlic, black pepper and toss to coat. Add additional oil to the hot skillet, then add the potatoes in face down to brown and cook for about 3 – 4 minutes. Turn over potatoes, they should be crispy and golden brown on the flat side, then place pan in the oven and roast for 10-12 minutes until potatoes are done, when you can pierce with a fork easily.

Butter rolls lightly on each open faced side and place on hot skillet for 1 -2 minutes to grill until golden brown on the bottom.

Assemble sandwiches. All the extras, optional!

Clips used:

Police Academy, (1984), dir. Hugh Wilson, USA: The Ladd Company/Warner Bros.
The Joy of Painting, (1983), USA: BRI Productions
The Lost Boys, (1987), dir. Joel Schumacher, USA: Warner Bros.
Mr. Mom, (1983), dir. Stan Dragoti, USA: Aaron Spelling Productions/Sherwood Productions
The Electric Company, (1971), USA: CTW
Mister Rogers’ Neighborhood, (1968), USA: Family Communications/WQED
Micro Machines, (1987), Galoob/Hasbro
Bachelor Party, (1984), dir. Neal Israel, USA: 20th Century Fox
Bill & Ted’s Excellent Adventure, (1989), dir. Stephen Herek, USA: De Laurentiis Entertainment Group (DEG)
The Goonies, (1985), dir. Richard Donner, USA: Warner Bros./Amblin Entertainment
Ghostbusters, (1984), dir. Ivan Reitman, USA: Columbia Pictures
Fast Times at Ridgemont High, (1982), dir. Amy Heckerling, USA: Universal Pictures
Smokey and the Bandit, (1977), dir. Hal Needham, USA: Universal Pictures
Withnail & I, (1987), dir. Bruce Robinson, UK: HandMade Films
Strange Brew, (1983), dir. Rick Moranis/Dave Thomas, Canada/USA: MGM
Ferris Bueller’s Day Off, (1986), dir. John Hughes, USA: Paramount Pictures
Batman, (1989), dir. Tim Burton, USA/UK: Warner Bros./PolyGram/The Guber-Peters Co.
The A-Team, (1983), USA: Stephen J. Cannell Productions/Universal Television
World Championship Wrestling, (1984), USA: World Wrestling Federation
Fletch Lives, (1989), dir. Michael Ritchie, USA: Universal Pictures
A Christmas Story, (1983), dir. Bob Clark, USA/Canada: MGM/Christmas Tree Films

I want you to see this because when you make it you’re gonna want to take a picture too and so what I like to do let’s get it right flip the phone upside down if you can see that boom Alright guys welcome back to the wicked kitchen I am gonna show you today how to do the most amazing vegan pulled pork sandwich and I’m gonna use the king oyster mushrooms the arraign gays so I’ve already started just because I couldn’t wait you can do this also I’ve

Seen it done with like jackfruit and other kind of mushrooms you can actually use the cluster mushrooms to do this as well if you pull apart all the leaves they’re a little bit more wet so it might take a little bit longer to cook in the oven

These ones I find are perfect for what we’re doing so I’m only gonna use I bought a bunch of these I’m gonna use 6 alright so they tend to sell them in Tesco and packs of 3 if you haven’t seen this link over here with the 3

Techniques for how to cook Arango use 3 different crazy ways check out this link here but for now I’m gonna show you how to pull this again right it’s super easy you need a fork and you need a mushroom and you need a cutting board so it’s

Just gonna run the fork along the fibers of the mushroom and you can find you know my full crazy boring exciting however you think of it explanation on that other recipe link that we showed I’m just gonna pull these across just like this and look at that it already looks like shredded chicken

Just do this quickly you can do this ahead of time you can put them in a bag you store them have them ready to go sometimes I’ll just have this ready and I’ll pull it apart in a second just like doing a lot of prep of it nothing fun

With it we’re gonna get in there and rip that rip it up always used and make those sound effects you know okay so pulling it I’m gonna make a mess I’m just if it makes too much of a mess I kind of get a little frazzled so I

Need to clean up a little bit easy to do you clean the brush scrub it off shake it and just beat the devil out of it and have it let’s have some fun now I just take the rest of it and just break it apart pull it apart so I don’t have a

Ton of time I want to make this in less than 30 minutes and have a delicious poops I usually go by the five-second rule but I’m not gonna do that today so just ripping the head off the mushroom pull and those little fibers muscley part there it’s perfect awesome

So I’m gonna I’m almost done this but I’m gonna light this stove here so you guys there’s several different ways to do this we’ve developed many different ways to cook these this particular recipe it works very well when we’re gonna heat this up in a pan quickly and

Then we’re gonna toss it in the barbecue sauce and then we’re gonna finish it off in the oven and I want to heat it up in the pan because I want to get this a nice quick sear on it and some crispy bits going and I’m gonna clean this up

Quickly just wash the old brush that’s the fun part of all this and just beat the devil out of it now then so we get this going we want to get the pan wicked hot you guys I’m gonna use a little bit of oil here probably about three

Tablespoons so I’m not too worried about adding a little bit of the oil here because there’s no oil no fat in these mushrooms so I want to introduce that aspect to it and it’s part of the mouthfeel it’s part of the whole craft of cooking and you know chef chuffing

Around whatever you want to do so no no no seasoning let’s see I’m gonna use a little bit of granulated garlic so about a half a teaspoon of granulated garlic I’m not adding regular garlic in here I don’t want it to burn on there it’s garlic they hate garlic don’t ya

Know I like garlic I like to use the spices I’m also using this pork seasoning again so this is vegan pork seasoning right it just says that silly word on there I’m gonna try to change that and I continue let me say that and it’s just a blend of sage and onion and

Garlic and dried peppers and yeah so I’m gonna use I’m gonna guesstimate that I’m using two tablespoons but I’m gonna liberally use it all right don’t be scared of the seasoning and I’m gonna just use another about a half a teaspoon of salt and did I add black pepper to

That I don’t think I did so I really enjoy the black pepper so I’m gonna use a good 1/2 teaspoon of that alright so then it’s going the pan is hot perfect stir this up a little bit with the tongs and just right on to the skillet should

Get all those spices in there save this bowl because I’m gonna use it for the next thing pick a fork oh god don’t get no I’ll do you guys put this in the sink okay let’s not appreciate it you guys kept it down okay because he’s gonna get

The results of a blood test back today for this dish as well I’m gonna I want to serve it I’m gonna do a sandwich sandwich sandy sign a sandwich with sandwich sandwich trying to learn how to pronounce my letter so I can sound more profit always work I’m gonna do potatoes potatoes it’s

So hot because ever since moving in the UK it I focus on how I pronounce things because I hear everybody else talking around me and it makes me feel like I’m not pronouncing things right but then I know I am pretty funny so 1 2 3 4 5 6 7

8 9 10 11 11 seems like a good number slice them in half so we’re gonna do a black salt and black pepper potato kind of like substitute for crisps it’s a little bit more healthier here touch your oil cuz I want some seasonings to

Stick to it I said black pepper so what I’m gonna do is that a little bit of salt a fair amount of salt you guys so it’s a good half a teaspoon in there I’m gonna use a pinch of the garlic the granulated garlic all right

Two inches get right in there with that so I’m gonna do cracked black pepper for this it’s fresh ground and because I’m calling it out as black pepper potatoes I’m gonna use a good amount of it you can use as little or as much as you like

I like a lot if I’m gonna call something black pepper it’s gonna have black pepper on them to the point where it’s probably gonna be a little bit spicy all right so that’s a good I would say it’s a good teaspoon and I want make sure all

Those spots are covered okay don’t get that ready to go I’m just looking for something else to put this in hold on one second do you like to draw with France very good but it doesn’t matter it’s just the fun of doing it that’s important one of the really great things

And I say this all the time is by not cooking animal products I do not have to worry about cross-contamination okay so I’m gonna use the same bowl that I rolled the mushrooms pulled mushroom in with the potatoes I’m gonna add those right back in here and not worry about

It at all so the mushrooms are smelling delicious I haven’t touched them one of the things I really like to try is practice patience in a pan I call it then that’s gonna be where you don’t have to actually rapidly move it all the time let it sit there let it sear let

Those carmelization z– happen let the sugars really cook down Brown crisp it’s just it’s a great way to cook and I’m also gonna try to be a little bit more crafting so you’ll see as I turn it over it’s some of the brown bits really looking good And thinking about you’ll notice that these mushrooms is that they tend to expel a lot of water so that just looks and it smells delicious you could just use this right as it is you could use it as a stir-fry you could just add some vegetables to this you know this is

Great this is a great base product where anything you would normally use a pulled animal product whether it was chicken or pork or whatnot just use shredded mushrooms all right or use jackfruit there’s it’s we don’t have to cook animal this is one of the best ways to

Do it with these mushrooms right alright so we have the mushrooms this is about as much as I want to cook them for now I got the initial heat off of you could eat them like this they’re gonna be a little bit chewy but I’m gonna add the

Barbecue sauce and we’re gonna roast it for a bit so we’re just putting those right in and then I’m putting my pan right tech down right and I’m gonna add a little bit oil so I want to make sure the potatoes are cooked right I’m not

Gonna clean out the pin too much just a little bit of oil two tablespoons maybe I’m talking too fast because I’m trying to cook fast each one has dramatic details perfect for the precisionpay job plus incredible micro machine pocket place that’s there’s a police station fire station restaurant service station and more have

Those potatoes right to it I’m gonna try to do them all facedown the oil around Right I don’t mind that the mushroom bits are in there the pan is it’s just already seasoned with what was on the mushroom and I like that seasoning this is all going on one plate so let’s cook this for a minute and I’m just got to

Clean up this one second time for spice yes we’ve got the mushrooms in this well all I’m gonna do is add the barbecue sauce and you know what I might do you guys let’s hold on one second if you haven’t noticed we’re working in this amazing kitchen there’s a refrigerator

Over there I tend to walk to you all the time but this one right here this golden classics has like Oh God look at all the junk food it’s just full of beer so I’m actually gonna use one of these beers in here wait a minute

Why do you want that beer so bad because he’s thirsty dummy balls they want the finest wines available to humanity we want them here you’re just gonna run over to Texarkana and pick up 400 cases of course right that was like the longest beer run ever

So I’m gonna use this brew dog again I’ve used it in another video I’ve quite like this now so just a quick open quality check I don’t know save one of those babies for me okay okay it’s good this step is delicious I’m just gonna add a little bit here it’s maybe three

Or four teaspoons maybe and all I want to do is just use the rest of that barbecue sauce mix it in here this beer will add a little bit more flavor you can use any barbecue sauce you want you guys I didn’t name it because you know whatever you want to do

Use whatever style you like it’s sweet if you like it spicy use whatever style barbecue sauce you like I’m just adding the beer a little amount of beer to thin it out it’s never gonna hurt anything I’m only gonna make it better when you put this in the sink the tables

Been cooking very nicely here sizzling away beautiful you’re gonna have nice crispy skin on that one side and then we’re gonna throw them in the oven so all I’m gonna do here is stir this up okay so I have this one of my pet peeves is these parchment paper you buy

Parchment paper at the store and that stupid great thing that you rip it off with it tends to always break so here’s how I do it normally I just hope down like this on I slice boom easily done I always use parchment paper wicked easy cleanup afterwards just throw it away

After it’s no scrubbing and I’m just gonna lay the barbecue right down spit it out This is going in the oven I’m shutting this pan off with the potatoes that’s going in the oven Potatoes gorgeous nice crispy and one side there crisp on the other side I could share they’re not stuck to the bottom they’re gonna be amazing and it smells so good putting this right in the oven so you guys I preheated the oven at 200 degrees Celsius that’s close

To 400 degrees I tend to like to cook things hot as you might have seen in some of the other videos I just like that high heat and it just offers me the ability to cook a lot faster as long as you watch it and I like what it does and

What it does is it cooks the outer it gives it that char burnt crispy nice that I’m looking for and still chewy inside so we will wait for that and let me just clean up this stuff and we’re gonna cook that for about 10 to 12

Minutes in the oven 200 degrees I’ll be right back you thought we wouldn’t have any fun shame on you only a couple minutes left for the to pull out the barbecue pulled pork with the mushrooms the king oyster I just because sometimes I just don’t know what

I’m cooking anymore this what I’m gonna do to show you how to bring this even next level is to make sure you have a nice soft squishy bun because we’re gonna make a nice sandwich out of this and first I’m gonna light the stove so I have another pan because the other pan

The other cast-iron I have is in the oven with the potatoes in it but I want this to be a little special I feel like being indulgent so you don’t have to do this process but you know if you do it’s all the better I’m gonna take a little

Bit of my base butter just a little bit here and then we’re gonna spread it on to the bun what I’m gonna do is just make some toasted buns because I like go on that next level again you don’t have to if you don’t think this is healthy

Then don’t eat it and make something else but if you want to enjoy something that reminds me of what how I used to what things I used to enjoy this is the way to do it so what I guess they just don’t make them like they used to huh

So that is getting nice and hot I’m gonna check on the stove here I’m gonna give the barbecue a quick stir because I’m gonna pull it out in a minute oh it smells so good and that’s gonna come out in one minute the timing is perfect let’s heat these up all right

So I’m gonna well that’s heating up I’m pulling out the potatoes dad is gorgeous hot AF and hold mushrooms you guys these look amazing they smell delicious check this out let’s just admire that for a second okay in fact I’m gonna admire it so much that I’m gonna take a photo because that’s

What I like to do let’s check that out probably see that on Instagram later on wicked healthy so oh yes yes so excited to make this I love it when a plan comes together you get good you can just pick this back flip you think he’s Bruce Lee

Oh you guys if I could explain how good this smells like a backyard barbecue I’m just gonna pile this on because I I have one the later but it’s that sticky barbecue with that little bit of beer oh man this is just gonna be heaven in a

Roll look at that I got no problem adding a little bit more because I am sometimes a massive I’m just gonna put this right on it like this and take this piece because I want to try it oh man it’s like that is like incredible and that looks amazing don’t forget about

The potatoes we’ve given all this love to the mushrooms potatoes you guys amazing right here again leaving enough for the next day just these are super good super crispy and you guys that right there is probably the most unbelievable pulled pork you could possibly get with the pulled mushrooms

One of our amazing wicked healthy techniques developed it quite a few years ago that whole technique is in a lot of our products that we sell into Tesco under the wicked kitchen range and it’s just freakin awesome so you guys until next time subscribe check out all our other episodes joining all the

Channels follow us everywhere you can leave a comment press the like button do all those cool things and we will see you next time on the wicked kitchen okay you guys are awesome if you talk to your mushrooms