Cracker Pack 2019

Pulled ‘Pork’ Sandwich

Derek Sarno, chef director & co-founder at Wicked Kitchen
Serves: 2
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  • 6 Eryngii mushrooms, ‘pulled’
  • 12 small potatoes, halved
  • 1 regular size bottle BBQ sauce l
  • 3 tbsp beer (optional, but if using, choose one that is not cleared using animal products)
  • 2 soft burger buns
  • 3 tbsp ‘pork’ seasoning blend (sage and onion)
  • ½ tsp salt flakes
  • ½ tsp cracked black pepper
  • ½ tsp granulated garlic
  • 1 tsp vegan butter
  • 4 tbsp sunflower/veg oil
  • Fresh parsley to garnish


  1. Preheat the oven to 200°C
  2. Shred the mushrooms by running a fork along the fibres, away from the cap. Pull apart with fingers and place in a large bowl
  3. Add BBQ sauce to small bowl and whisk in splash of beer
  4. In the large bowl of mushrooms shreds, add granulated garlic, ‘pork’ seasoning, salt and pepper and toss to coat evenly. Heat a cast-iron pan on med-high heat until hot, add oil. Add the seasoned mushrooms and cook until brown on all sides, stirring occasionally

  5. Once hot and crispy, transfer back to the bowl and add BBQ sauce, stir to coat evenly. Place onto a parchment-lined baking tray, spread out evenly and roast for 10-15 minutes until browned and caramelized and cooked well
  6. Place the halved potatoes into large bowl, add a touch of oil, salt, granulated garlic, black pepper and toss to coat. Add additional oil to the hot skillet, then add the potatoes in face down to brown and cook for about 3-4 minutes. Turn over. Potatoes should be crispy and golden brown on the flat side, then place pan in the oven and roast for 10-12 minutes until cooked
  7. Butter rolls lightly on each open-faced side and place on hot skillet for 1-2 minutes to grill until golden brown on the bottom, then assemble
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