These Vegan Pulled “Pork” Carnitas Tacos are a delicious spin on carnitas using Oyster mushrooms. Marinated in a tomatillo sauce and roasted to perfection. Scroll down and give these a try!
If you’ve never had King Oyster Mushrooms, stop what you’re doing and head to the store. Although they’re in season more in the Fall/Winter they make a delicious meat alternative.
How to shred the mushrooms
Wash your mushrooms using a damp paper towel, and lay the mushrooms on their side. Using a fork, shred the sides/stems. Then, with the tops of the mushrooms, just slice them thin.
If you don’t have or can’t find King Oyster Mushrooms, use shiitake mushrooms or even button mushrooms and slice them thin. Easy peasy right?!
To make
To roast the “pork,” add the tomatillo sauce to the bowl with the shredded “pork” and marinate it for about 15 minutes or longer. Spread the mushrooms evenly on a baking sheet and roast. Make sure you mix it a few times throughout the cooking process to get it nice and crispy.
I love tomatillos and wanted the “pork” to be marinated with a delicious tomatillo sauce. It’s so simple to make using very few ingredients. Just roast some of the ingredients and blend. This can even be made ahead of time and stored in a glass container.
Ingredients
- King Oyster Mushrooms, or Trumpet, shiitake, or button
- Tomatillos
- Onion
- Cilantro
- Jalapeño
- Orange juice
- Lime
- Cumin
- Tortillas
- Avocados
I like to serve mine with a side of homemade pinto beans and veggies for some extra protein and fiber.
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Other recipes you may enjoy:
- Vegan Mexican Pizza
- Cleaned-Up Double Decker Tacos
- Baked Turkey and Kale Taquitos
- Arroz Con Carne
- Zucchini Enchilada con Carne
I hope you really enjoy these tacos! Such a great way to switch things up in the kitchen for a meatless option. If you try this recipe, let me know what you think by commenting below.
Vegan Pulled “Pork” Carnitas Tacos
Vegan Pulled “Pork” Carnitas Tacos
Ingredients
- 2 lb king oyster mushrooms or shiitake, trumpet,baby bella
- 8 to rtillas I used Siete
- TOMATILLO SAUCE
- 6 to matillos quartered
- 1.5 limes juiced
- 2 tbsp olive oil
- 2 tsp cumin
- 2 tsp garlic powder
- 1/4 cup fresh orange juiced
- 1/2 tsp apple cider vinegar
- 1 tiny piece of jalepeno
- 1/3 cup cilantro
- 1 garlic clove
- 1 onion cut into wedges
- salt and pepper to taste
- TOPPINGS
- guac diced red onion, cilantro, lime juice, radishes
Instructions
- Preheat oven to 375°
- On a baking sheet, add the tomatillos, jalepeno, garlic, onions, 1 tbsp olive oil, salt, and pepper. Mix and roast in the oven for about 15 minutes.
- When it’s done cooking, add the sheet pan items into a blender then add the remaining tomatillo sauce ingredients into the blender and blend well.
- Meanwhile, preheat oven to 425°
- In a large bowl, add the shredded or sliced mushrooms and the tomatillo sauce. Mix and spread evenly onto a baking dish. Bake for about 20 minutes. Then mix the mushrooms and bake for another 5 minutes. Mix it agin and bake again for another 10 minutes.
- Assemble: Heat tortillas for 10 seconds per side. Then add some guac, the pulled “pork,” radishes, diced onions, cilantro, and lime juice.
- Enjoy!
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