A pan of MyPork can become barbecue sliders tonight and tacos tomorrow. The shreds begin as whole-grown oyster mushroom mycelium: the same crop behind MyBacon, prepared for a different part of the day.
A whole crop, pulled apart
Mycelium grows as a sheet. For MyPork, we harvest it, pull it into tender strands, and season it lightly. The crop supplies the texture; your sauce and sides decide where dinner goes.
MyBacon first showed what those whole sheets could do in a skillet. VegNews chose MyForest Foods as its editors’ pick for Best Bacon in its 2025 Veggie Awards. MyPork brings the crop to a barbecue bun, a warm tortilla, or a bowl of rice and vegetables.
Eight minutes to dinner
Heat a nonstick pan over medium heat and spread the shreds evenly. Cover for about eight minutes, stirring often, until hot. Toss them with barbecue sauce for sliders, add salsa and slaw for tacos, or spoon them over grains with roasted vegetables.
See the MyPork ingredients and cooking directions, then check the store locator for a nearby retailer. Store inventory varies, so check before you go.
Written By MyForest Foods