In our modern twist on all-American barbecue, we swap slow-cooked meat for vegetarian-friendly portobello mushrooms. Cut into matchsticks and enhanced with a tabletop smoke infuser, then sautéed and sauced on the stovetop, the mushrooms take on a flavor and texture that mimics smoky, succulent pulled pork. We prefer to use Kansas City-style barbecue sauce—a thick, ketchup- and molasses-based condiment. Its tangy sweetness pairs perfectly with the smoky, umami-packed mushrooms. We make a simple three-ingredient cabbage slaw for the sandwiches, but feel free to use your favorite recipe, or even store-bought. Refer to the device’s instructions to determine how much wood chips to place in the chamber.