MUSHROOM "PULLED PORK"
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.
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- Heat a large heavy-bottomed skillet over very high heat, then swirl in 4 Tbsp cooking oil. Add pork loins and sear all the large sides of your pork loin (2-3 min per side). The pork should be a deep golden brown when it's done. It splatters so be careful! Transfer pork loins to your slow cooker.
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- Saute your onion over medium heat until golden (5-7 min), then stir in pressed garlic and let saute stirring constantly until fragrant (about 1 min), set aside.
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- Clean King Oyster Mushroom (4) with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
- Drizzle with Extra-Virgin Olive Oil (1 tablespoon), Smoked Paprika (1 teaspoon), Salt (1/4 teaspoon), Cayenne Pepper (1/4 teaspoon) and Garlic (2 clove). Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
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