Gluten Free Vegan Serves 8
- 11 King Oyster Mushrooms
- 1 tsp Avocado Oil
- ½ Cup Apple Cider Vinegar
- 1 Cup Favorite Barbeque Sauce
- ½ Cup Vegetable Broth
- 1 Tbsp Yellow Mustard (Prepared)
- ¼ Cup Light Brown Splenda Sugar
- 1 Tbsp Vegan Worcestershire Sauce
- 2 Large Garlic Cloves Crushed
- 1 Tbsp Chili Powder
- 8 Gluten Free Vegan Buns (Lettuce works in a pinch)
- 1 Large Onion Chopped
- 2 Tbsp Vegan Butter
- 1 ½ tsp Dried Thyme
Directions:
Using a slow cooker add oil to the bottom. Place the mushrooms into the cooker, pour barbecue sauce, vinegar, and broth over. Stir in brown sugar, mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on high for 5-6 hours or until mushrooms shred easily. Remove mushrooms from the cooker, and shred using two forks. Return mushrooms to the cooker with sauce and stir well. Toast buns with butter and spoon pork onto buns. Pairs well with slaw or pickled vegetables!