Why not eat pulled pork from a pig? Click here for the research!
Ingredients:
- 1 lb oyster mushrooms, cleaned and shredded
- 1 red onion, finely chopped
- 1 tablespoon grapeseed oil
- 2 cups vegetable broth (homemade). See recipe here!
- 2 tablespoons coconut aminos
- 1 tablespoon date syrup
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon ground papaya seed pepper
- Sea salt to taste
- Alkaline-friendly BBQ sauce (optional)
- Alkaline-friendly coleslaw (for serving)
- Alkaline-friendly burger buns or romaine lettuce wraps (for serving)
Instructions:
-
Heat grapeseed oil in a large skillet over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes.
-
Add the shredded oyster mushrooms to the skillet and cook, stirring occasionally, until they start to brown and release their moisture, about 5-7 minutes.
-
In a small bowl, mix together the vegetable broth, coconut aminos, date syrup, smoked paprika, onion powder, ground papaya seed pepper, and a pinch of sea salt.
-
Pour the broth mixture over the oyster mushrooms in the skillet. Stir well to combine, then reduce heat to low and let simmer for 20-25 minutes, or until the mushrooms are tender and the liquid has reduced, stirring occasionally.
-
Once the mushrooms are tender and most of the liquid has evaporated, use two forks to shred the mushrooms into smaller pieces, resembling pulled pork.
-
If desired, stir in some alkaline-friendly BBQ sauce to the pulled "pork" mixture for extra flavor.
-
Serve the alkaline vegan pulled "pork" on alkaline-friendly burger buns or romaine lettuce wraps, topped with alkaline-friendly coleslaw.
-
Enjoy your delicious and nutritious alkaline vegan pulled "pork"!
Note: Adjust seasonings and ingredients according to your taste preferences and Dr. Sebi's Nutritional Guide recommendations.
Enjoy dat ishhh!!