• evok Health

Orange Barbecue Oyster Mushroom and Pinto Bean “Pulled Pork”

Cook and Prep Time: 30 minutes

Serves: 3-4

You Need

· 2 small cans Pinto Beans, rinsed and drained

· 1 small can Diced Tomatoes

· 1 lb. Oyster Mushrooms, chopped

· 1 Red Onion, halved and cut into half moons

· 1 head Garlic, minced

· ½ cup Dry Red Wine

· Olive Oil

· Salt, to taste

· Black Pepper, to taste

For the Sauce

· 4 Oranges, juiced

· 1 Lime, juice

· 2 tbsp. Tomato Paste

· 1 tbsp. Dijon Mustard

· 1 tbsp. Paprika

· 1 tbsp. Cumin

· 1 tbsp. Apple Cider Vinegar

· Salt, to taste

· Black Pepper, to taste


1. Rinse and chop the produce accordingly.

2. Combine all sauce ingredients in a bowl, stir to combine, and set aside until Step 5.

3. In a large pan set to medium heat, add 1 tbsp. olive oil. Once hot, add garlic and onion, and cook until onion is translucent, stirring frequently, 4-5 minutes.

4. Add mushrooms, and cook for 2-3 minutes until softened. Then, add pinto beans, diced tomatoes, and red wine. Bring mixture to a boil and allow the alcohol to cook off, 3-4 minutes.

5. Add barbecue sauce to the pan with mushrooms and beans. Stir to combine and bring the mixture to a simmer. Cook until some of the liquid has reduced, 4-5 minutes. Season with salt and pepper to taste.

6. Place “pulled pork” on a bun and serve with homemade slaw. Enjoy!


© 2019 by The Art of Eating Podcast and əvōk health. All rights reserved.

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