Pulled Phauxrk

6 Feb

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 don’t have an Instant Pot, I recommend steaming on the stove or in a conventional steamer for the same amount of time. A stove top pressure cooker could also be used.

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!


  • 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 wine vinegar or sherry or white wine
  • 1 1/2 teaspoon/6 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 2/3 cup/235 g vital wheat gluten


  1. 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.received_10100234029764917.jpeg
  2. 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.received_10100234029769907.jpeg
  3. 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.received_10100234029729987.jpeg
  4. 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.received_10100234029774897.jpeg
  5. Combine kneaded balls of dough onto a large sheet of aluminum foil.received_10100234030094257.jpeg
  6. 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.received_10100234030129187.jpeg
  7. 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.received_10100218889655817.jpeg
  8. Set Instant Pot for manual, high pressure for 120 minutes.received_10100218889670787.jpeg
  9. 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.received_10100234030104237.jpegreceived_10100234030109227.jpegreceived_10100234029595257.jpeg
  10. 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.received_10100234029600247.jpegreceived_10100234029605237.jpeg
  11. 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.received_10100232878631797.jpeg
  12. 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.


13 Responses to “Pulled Phauxrk”

  1. SandyinAnaheim February 6, 2018 at 8:51 pm #

    This looks REALLY good! However, the measurement of the VWG is listed as 235 g, and on the Chickwheat Shreds recipe, the same amount is listed as 255 g, which one is correct? Thanks.

    • avocadosandales February 6, 2018 at 9:02 pm #

      Hi Sandy, both are correct! This recipe calls for a bit less to be a little more tender.

  2. Pam Coven February 6, 2018 at 11:01 pm #

    Thank you, Can’t wait to try it.

    Sent from my iPad


  3. Manj February 7, 2018 at 1:41 am #

    Quite simply, Bless You ~ You are AMAZING Lacey!

    Thank you ever so much for your time & sharing your uber creative mind.
    Only just found VWP here in Slovakia- and very excited about trying out your fab recipes.

    Big love, and keep shining dear :**

  4. Sharon February 7, 2018 at 8:17 am #

    This looks so interesting it may be the first recipe I try when my instant pot arrives this week!

    Question for you, once you’ve divided your dough into two or three packets what do you do with the packet that doesn’t fit into the instant pot? Do you leave it on the counter while the first one cooks or do you put it in the refrigerator until it’s turn in the instant pot? Thanks!

    • avocadosandales February 7, 2018 at 8:25 am #

      Hi Sharon, you combine each ball of dough back into one large packet! Sorry if that wasn’t clear. It all should fit well in most electric pressure cookers

  5. SandyinAnaheim February 7, 2018 at 9:06 am #

    Thanks Lacey, that makes sense! I’m excited to try this one too. Keep up the great work.

  6. hamenn February 8, 2018 at 12:14 am #

    What do you suggest to use instead oft an instant pot? I do habe a crockpot, a steamer and of course normal pots and an oven 🙂

  7. awakeningjourneysCarolyn February 8, 2018 at 3:39 pm #

    Hi Lacey,

    For this recipe and the chickwheat shreds, i was wondering if the beans/wet ingredients can be blended in the food processor to save dirtying the Vitamix, or does the Vitamix give a smoother blend?

    Loving your recipes BTW!

    • avocadosandales February 8, 2018 at 3:41 pm #

      Absolutely, my food processor doesn’t get quite as smooth, but you can do the whole shebang in one processor if you’d like!

  8. April February 10, 2018 at 4:18 pm #

    Ok hope that I had it in my ninja long enough, I’m scared i might go unwrap it and blend it longer. I did see tons of little strings of gluten, it was warm, but it looked less smooth than the pictures above. 🤞

  9. daveinbeaverton February 19, 2018 at 5:29 pm #

    This turned out so good. I experimented with more mushrooms, a full 10-oz bag from Trader Joe’s roasted for 15 minutes at 370F in the air fryer, and the texture and flavor are startlingly good. Thank you so much for this recipe!

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