Vegan Pulled Pork Sandwich

You can watch the short video for visual instructions.
Preheat the oven to 400ºF (200ºC), and heat a large pan over medium-high heat.
Use a fork to shred the mushroom stems, pulling along the grain, away from the caps. Finish by hand and transfer to a mixing bowl.
Toss the seasonings with the pulled oyster mushrooms to coat.
Dice the onion and mince the garlic. Add a swirl of oil to the hot pan and sauté the onion for 2-3 minutes, until softened, then add the garlic for 30 seconds.
Add the shredded mushrooms, spreading them in a thin layer. Leave them to sear for 5-6 minutes, only stirring occasionally, until browned and crispy.
Stir in the BBQ sauce, then spread the BBQ pulled mushroom mixture on a parchment-lined baking sheet and bake for 12–15 minutes, stirring halfway, until it’s caramelized with crispy edges.
To assemble, toast the buns in a skillet with vegan butter until golden and crisp. Load with the mushroom filling (and salad veggies of choice), and enjoy!