Vegan Carnitas with Mushrooms (Better Than the Real Thing!)

Let me tell you about the time I served these vegan mushroom carnitas at a backyard BBQ and didn’t tell anyone they were plant-based. My buddy Miguel—who’s basically a carnitas purist—went back for thirds before asking for the recipe. When I told him there wasn’t a single piece of pork in sight, he looked at me like I’d just told him the earth was flat.

But here’s the thing: mushrooms, when done right, have this incredible meaty texture and umami flavor that’s honestly perfect for carnitas. The edges get all crispy and caramelized, the inside stays tender and juicy, and that smoky spice blend? Chef’s kiss.

I stumbled onto this recipe after going vegan for a month on a bet (long story), and honestly, I still make these even though I’m back to eating everything. They’re just that good.

Why You’ll Love This Recipe

Even meat-eaters can’t tell the difference. I’m not even exaggerating. The texture of king trumpet and oyster mushrooms mimics pulled pork so well it’s kind of spooky. Crispy on the outside, tender on the inside—exactly what carnitas should be.

Ready in 40 minutes flat. Traditional carnitas take hours of slow cooking. These? Forty minutes from start to finish. You’re marinating for 10, roasting for 25, and boom—taco night is saved.

Seriously flavorful. We’re talking smoky chipotle, warming cumin, bright citrus, and just enough garlic to make your taste buds happy. The marinade does all the heavy lifting so you don’t have to.

Healthier without sacrificing taste. You get all that crispy, indulgent carnitas experience with way less fat and calories. Plus, mushrooms are packed with nutrients and actually good for you. Win-win.

Versatile as heck. Tacos, burritos, burrito bowls, nachos, quesadillas, salads—these carnitas work with literally everything. Make a big batch and use them all week.

Budget-friendly. Mushrooms are way cheaper than pork, and you probably already have most of the spices in your pantry. This feeds a crowd without breaking the bank.

Ingredients

For the Mushrooms:

• 1 lb king trumpet mushrooms (also called king oyster mushrooms—these are key for that meaty texture)
• 8 oz oyster mushrooms (they get extra crispy and add great texture variation)
• 3 tablespoons avocado oil (or olive oil, but avocado oil has a higher smoke point)

For the Marinade:

• 3 cloves garlic, minced
• 2 tablespoons orange juice (fresh is best, but bottled works)
• 2 tablespoons lime juice (seriously, use fresh limes here)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 chipotle pepper in adobo, minced (plus 1 tablespoon of the sauce)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano (Mexican oregano if you can find it)
• ½ teaspoon black pepper
• 1 teaspoon salt
• ½ teaspoon ground coriander (optional but adds depth)

For Serving:

• Corn or flour tortillas
• Fresh cilantro, chopped
• Diced onion
• Lime wedges
• Your favorite salsa
• Sliced avocado or guacamole

Key Notes:

Mushroom selection: King trumpet mushrooms are the MVP here. They have a dense, meaty texture that shreds beautifully. Oyster mushrooms add volume and get super crispy. Don’t substitute with button mushrooms—they’re too watery and won’t give you the right texture.

Chipotle peppers: These come in a small can in the international aisle. They’re smoky, spicy, and absolutely essential for that authentic carnitas flavor. Freeze the rest of the can in tablespoon portions for future recipes.

Don’t skip the citrus: The orange and lime juice aren’t just for flavor—the acidity helps tenderize the mushrooms and adds that bright, authentic carnitas taste.

Step-by-Step Instructions

Step 1: Prep Your Mushrooms

Clean your mushrooms with a damp paper towel (don’t rinse them—they’ll absorb water and get soggy). For the king trumpet mushrooms, slice them lengthwise about ¼-inch thick, then use a fork to shred them into strips that look like pulled pork. For the oyster mushrooms, tear them by hand into bite-sized pieces. This creates that authentic carnitas texture.

Step 2: Make the Marinade

In a large bowl, whisk together the garlic, orange juice, lime juice, soy sauce, minced chipotle pepper, adobo sauce, cumin, smoked paprika, oregano, black pepper, salt, and coriander. Give it a taste—it should be smoky, tangy, and a bit spicy. If you want more heat, add another chipotle pepper.

Step 3: Marinate the Mushrooms

Add your shredded mushrooms to the bowl and toss everything together with your hands (yes, get in there). Make sure every piece is coated in that marinade. Let this sit for at least 10 minutes while you preheat your oven. If you’ve got time, 20-30 minutes is even better—the mushrooms will absorb more flavor.

Step 4: Preheat and Prep

Crank your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat. You want to give your mushrooms plenty of space—if they’re too crowded, they’ll steam instead of getting crispy. Use two baking sheets if needed.

Step 5: Arrange and Oil

Spread your marinated mushrooms in a single layer on the baking sheet. Drizzle with the avocado oil and toss to coat. Make sure they’re spread out—this is crucial for getting those crispy edges we’re after.

Step 6: Roast to Perfection

Pop them in the oven for 20-25 minutes, tossing halfway through. You’re looking for golden-brown edges and some nice caramelization. The edges should be crispy while the centers stay tender. If they’re not crispy enough after 25 minutes, give them another 5 minutes.

Step 7: Final Crisp (Optional)

Want extra crispy carnitas? Turn on the broiler for the last 2-3 minutes. Watch them closely so they don’t burn—broilers are intense. This step takes them from great to absolutely incredible.

Step 8: Serve It Up

Pull them out of the oven and let them cool for a minute. Transfer to a serving bowl and get ready to build the best tacos of your life.

Serving Suggestions

These vegan carnitas are ridiculously versatile. Here’s how I love to serve them:

Classic Carnitas Tacos. Warm up some corn tortillas, pile on the mushroom carnitas, top with diced onion, fresh cilantro, a squeeze of lime, and your favorite salsa. This is the way.

Burrito Bowls. Layer cilantro-lime rice, black beans, these carnitas, lettuce, pico de gallo, guacamole, and a dollop of vegan sour cream (or regular if you’re not vegan). Add some pickled jalapeños if you’re feeling spicy.

Loaded Nachos. Spread tortilla chips on a baking sheet, top with vegan cheese (or regular cheese), the carnitas, jalapeños, and bake until the cheese melts. Finish with guac, salsa, and cilantro. Game day approved.

Quesadillas. Stuff a tortilla with cheese and carnitas, fold it in half, and cook in a skillet until golden and crispy. Cut into wedges and serve with salsa and sour cream for dipping.

Carnitas Salad. Toss these over mixed greens with corn, black beans, cherry tomatoes, avocado, and a chipotle-lime dressing. Healthy never tasted this good.

On Top of Nachos or Fries. Loaded fries with carnitas, cheese, jalapeños, and all the toppings? Yes please.

Storage Tips

Refrigerator: Store these carnitas in an airtight container for up to 5 days. They actually taste even better the next day once the flavors have had time to meld together.

Reheating: To maintain that crispy texture, reheat in a skillet over medium-high heat for 3-4 minutes, or spread on a baking sheet and pop in a 400°F oven for 5-7 minutes. Microwave works in a pinch, but you’ll lose some of that crispiness.

Freezing: These freeze beautifully! Let them cool completely, then transfer to a freezer-safe container or bag. They’ll keep for up to 3 months. Thaw in the fridge overnight and reheat as directed above.

Meal Prep Tip: Make a double batch on Sunday and use them throughout the week. Tacos on Monday, burrito bowls on Wednesday, quesadillas on Friday. Easy meal prep that doesn’t feel repetitive.

Marinate Ahead: You can prep the marinade and slice the mushrooms the night before. Store separately in the fridge, then combine and roast when you’re ready to cook.

Final Thoughts

So there you have it—vegan mushroom carnitas that’ll make you forget all about the pork version. Whether you’re fully plant-based, trying to eat less meat, or just curious about what mushrooms can do, this recipe’s a total game-changer.

I still remember Miguel’s face when I told him these were vegan. The man literally said, “Wait, so I can eat these guilt-free AND they taste this good? Why didn’t you tell me sooner?” Fair point, Miguel. Fair point. 🙂

Now go make a massive batch, invite some friends over, and watch them lose their minds over “pulled mushroom.” It’s honestly one of my favorite things to serve to skeptics.

Happy cooking, amigos!
— Kip