Name: Vegan Mushroom Pernil
Cook time: 25 min
Total time: 25 min
Ingredients: 2 tablespoons olive oil (for marinade ); 1/4 cup sofrito; 2 teaspoons adobo; 1/2 teaspoon sazon; 1 teaspoon smoked paprika; 1/2 teaspoon black pepper (or crushed peppercorns ); 20 ounces king oyster mushrooms (580 grams ); 1 tablespoon oil (neutral, high smoked point )

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Puerto Rican food is always on the menu in our household – just with a plant-based twist to it.

To add more Puerto Rican magic to your plate, throw in arroz con gandules (rice with peas), habichuelas guisadas (stewed beans), sliced avocado, and maduros (fried sweet plantains), and pastelón (plantain lasagna).

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Why You’ll Love This

There’s no endless ingredient list in this recipe. We’re working with just 7 ingredients.
This meat-free mushroom pernil is meaty! Made with shredded king oyster mushrooms, the texture is out-of-this-world good. If you’re a fan of king oyster mushrooms, be sure to also check out our popular Vegan Mushroom Bacon.

Pernil is a slow, oven-roasted pork shoulder that is usually served during holidays or important events like Christmas and Thanksgiving.

I grew up with the Puerto Rican version of pernil, but it can be found in many countries across the Caribbean and Latin America with varying ingredients and spices.

It was one of my favorite Puerto Rican dishes, especially during the holiday.

So, I created a plant-based version of the stuff.

Ingredients In Vegan Pernil

Shredded king oyster mushrooms, sofrito, adobo, smoked smoked paprika, black pepper, olive oil, sazon,

Typical seasonings and spices for pernil include adobo, sazon, pepper, and sofrito. We’re including those ingredients in this recipe to keep it as authentic as we can – the meatless way, of course.

Sofrito is what makes the recipe! Sofrito is a cooking base made with a mix of blended aromatics including onion, peppers, garlic, and cilantro. Traditionally, it’s made with a wooden mortar and pestle, but it can be made with a blender or food processor.
Adobo seasoning is commonly made up of salt, oregano, and black pepper. I purchase mine in bulk from Badia and it can also be made from scratch.
Sazon is one of my favorite Puerto Rican spices. Sazon reddish and is made with annatto (achiote) coriander (cilantro), garlic, and cumin.
King Oyster Mushroom is what makes this vegan pernil “meaty.” It has a chewy, yet tender texture that can soak up any marinade you give to it.
Smoked Paprika will help give some color and smokiness to this dish.
Black Pepper or crushed peppercorns can be used.
Olive Oil gives some fat, flavor, and essence to the meatless pernil. Any neutral oil can be used in replacement of olive oil.

How To Make Mushroom Pernil

Marinated mushroom shreds on a baking sheet lined with parchment paper.

This recipe is RIDICULOUSLY easy to make. Takes just a fraction of the time and steps than traditional, meat pernil.

The day after, leftovers pernil are usually stored and eaten the next day as a sandwich. Or, added to a breakfast scramble. So, the next time you make a tofu scramble, add a few shreds of mushroom pernil.

First, you’ll want to clean up the king oyster mushrooms with a damp paper towel or clean kitchen towel. The mushrooms can soak up quite a bit of liquid, so I don’t recommend washing them with water.
Shred mushrooms with a fork. Dry with a clean, thin towel or paper towels.
Combine the marinade with the shredded mushroom and have it rest for at least an 30 minutes.
Bake or air fry the mushrooms.
Finally, cook the vegan pernil at the HIGHEST heat over a non-stick pan with a bit of high-smoke oil.

How To Store

Store the vegan pernil in an airtight container or reusable silicone bag for up to 3-4 days in the refrigerator.

Recipe Tips

King oyster mushrooms can often be found in Asian grocery stores or markets. I recommend checking there first if you have a local one nearby.
Make your sofrito ahead of time and in bulk. We often have sofrito stored in our freezer or refrigerator and we use them when it’s time to use it. Sofrito is easy to make, but it can be time-consuming.
Adobo and sazon are salty on their own, so there’s no need to add salt. However, once the pernil is done, taste and add more salt/seasonings to your liking.

More Puerto Rican Recipes

If you’re making this dish during the holidays, serve it up with pastelón potato salad, homemade gravy, zucchini stuffing, and creamy mac and cheese.

For more Puerto Rican protein options, check out our Puerto Rican vegan picadillo recipe.

Prefer to use jackfruit? Check out my Vegan Jackfruit Pernil recipe featured on From My Bowl for the #FromYourBowl series.

Tried out this Vegan Mushroom Pernil recipe?

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