Pulled Phauxrk

Move over jackfruit, there’s a new vegan pulled pork in town and it’s pronounced like fork.

This recipe is bean based, like my previous Chickwheat Shreds and like Blackbeet Beef it calls for cooked mushrooms for flavor. You can either roast or pan fry them, either will cook off the extra liquid and make them more flavorful. Use any white beans you can find navy beans, great Northern beans, it shouldn’t impact the end result.

Kneading in the food processor is what gives it the characteristic shredded texture, so be sure not to skip this step or cut it short. If you don’t have a dough hook, you can use your regular blade to knead. If you don’t have an instant pot, this can also be steamed in a conventional steamer for the same amount of time.

I prefer to weigh the ingredients in this recipe, as I think it yields the most consistent results, but I have included volume measurements for most of the ingredients if you don’t have a kitchen scale.

If you make this recipe, please use the tag #phauxrk on Instagram or public Facebook posts! I’d love to see your creations!!

Many thanks to Somer at Vedged Out and Chloe at Vegan or Not for assisting in the recipe testing!

Ingredients:

• 1 1/2 cups/250 g cannellini beans
• 4 ounces/110g white button mushrooms
• 3/4 cup/185 ml water/vegetable broth**
• 2 tablespoons/30 ml vegetable oil
• 1 tablespoon/15 g miso
• 1 tablespoon/15 g sugar
• 1 tablespoon/15 ml soy sauce
• 1 tablespoon/15 ml rice vinegar or sherry or white wine
• 1 1/2 teaspoon/10 g salt
• 2 teaspoons/9 g onion powder
• 1 teaspoons/3 g garlic powder
• 1 teaspoon/5 ml liquid smoke (optional)
• 1/8 teaspoon/2 g white pepper
• 1 3/4 cup/235 g vital wheat gluten

Directions:

Roast mushrooms for 30 minutes at 350°F in a small greased pan or slice and pan fry until golden brown and most liquid is cooked off. Remove and let cool before blending.

• Blend all ingredients up through the pepper in a high speed blender until completely smooth, about 2 minutes. Weigh out vital wheat gluten while cannellini and mushroom mixture is blending.
• Combine vital wheat gluten and cannellini mixture in a large bowl or the food processor. Let rest about 15 minutes to allow gluten to absorb the moisture.
• Separate dough into 2 to 3 parts. Fit a food processor with a dough hook (see note above), blend each portion until the dough is warm, stretchy, smooth, and ‘shreds’ of gluten are visible. This step is vital to the success of the recipe. This can take up to 8 minutes, depending on your food processor.
• Combine kneaded balls of dough onto a large sheet of aluminum foil.
• Fold foil into a rectangular package and crimp each edge in. If making as phauxrk tenderloin, shape roast into a cylinder. Cover with another large sheet of aluminum foil and repeat.
• Add 2 cups of water to Instant Pot and insert trivet. Place packet on top of trivet. See my above note if you don’t have an instant pot.
• Set Instant Pot for manual, high pressure for 120 minutes.
• When roast is finished cooking, quick release the pressure, and allow to come to room temperature. Remove foil whenever it is cool enough to touch. Shred apart by gently tearing along the grain.
• For pulled phaurk, sauté the shreds in a little vegetable oil over medium heat for a few minutes, spice to taste, then add barbecue sauce to coat.
• If you want a phauxrk tenderloin, when the roast has cooled thoroughly, heat a large Dutch oven or similar pan over medium heat. Add 2 tbsp of oil, 2 tbsp of soy sauce, and additional spices to taste and sauté each side of roast until slightly darkened. Preheat oven to 350°F. Add vegetables to pan if desired, and a few teaspoons of oil. Bake for 25 minutes until vegetables are tender. Slice to serve. Suggested to enjoy with gravy and a dark beer.
• Roast can be completely shredded instead if desired, and stored in the fridge up to 1 week or shreds can be stored in the freezer for 3 months.

**use less salt if using a vegetable broth or other salted liquid.

Tags: american, beans, cooking, cruelty free, dinner, easy, gluten, lunch, meal, meat alternatives, meat substitute, meatless, seitan, snack, soy, testing recipes, traditional american recipes, vegetarian, vegetarian food, what vegans eat, wheat