Tag Archives: Pulled Pork

♥ Southwestern Pulled Soy Curl Sliders

I guess there was a game on today. Despite all the hype, I can’t even tell you which teams played today. What’s more, I just don’t care.

I’ve wanted to make a meatless version of the bar menu favorite–sliders–for a while now. And today seemed like the appropriate day to do it. Butler Soy Curls are the perfect stand-in for pulled pork or beef. After several hours in the slow cooker simmering in the traditional spices, the “meat” is melt-in-your-mouth tender. I think this recipe could easily fool any meat-eater in a blind taste test. Hey, wouldn’t that be fun?!

I served these sliders on our favorite homemade buns. J likes his sandwich with coleslaw; I like mine with a slice of Tofutti American cheese.

♥     ♥     ♥

Southwestern Pulled Brisket Soy Curl Sandwiches

Adapted from this recipe.

Ingredients:

1 package soy curls, re-hydrated (1-1/2 pounds)

2 Tablespoons canola or safflower oil

1 sweet onion, halved and thinly sliced

5 cloves garlic, peeled and smashed

1 Tablespoon chili powder

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/4 cup apple cider vinegar

1-1/2 cups filtered water

1 14.5-ounce can diced tomatoes with juices

2 whole canned chipotle chilies in adobo sauce (that’s 2 chilies, not 2 cans), chopped

2 bay leaves

1/4 cup molasses

Hamburger or slider buns (try this wonderfully easy bread machine recipe)

Pickled jalapenos, optional

Tofutti American cheese slices, optional

Coleslaw, optional

Directions:

Place the soy curls in a large bowl and cover with filtered water; let sit about 15 minutes.

Heat the oil in a large deep-sided cast iron skillet. Add the onion, garlic, chili powder, coriander, cumin, sea salt and black pepper to the skillet and stir until fragrant, not more than a few minutes.

Add the vinegar and boil until it’s almost gone, scraping the bottom of the pan with a flat wooden spoon. Add the water, tomatoes with juices, chipotles, bay leaves, and molasses. Stir well and remove the skillet from the heat.

Add the soy curls to the slow cooker crock, tearing apart the longer curls. Pour the sauce over the soy curls and stir well. Cover the slow cooker and set the temperature to ‘low’. Cook 6 hours.

To serve, remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos, a slice of cheese or coleslaw.

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