Evin's Pork Seitan for Pulled Pork BBQ
Posted by ataraktos on 2008-11-08
- 4 cups wheat gluten (480 grams)
- 1/2 cup nutritional yeast (48 g)
- 4 tbsp all-purpose flour (30 g)
- 2 cups water with 1-2 vegetable broth cubes
- 1 cup reduced-sodium soy sauce
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 4 cloves garlic, grated
- 1 tbsp marmite
- 2 tsp onion powder
- 1 1/2 tsp chili powder
- 1 1/2 tsp paprika
- scant 1/2 tsp each: cumin, ground corriander, ground fennel
- broth: 6-7 cups water(1600g), 2/3 cup reduced sodium soy sauce(100-200g), 3 to 4 vegetable cubes
- Mix all but broth ingredients until combined.
- Knead gluten to form into loaves.
- Place in broth and bring to low boil.
- Reduce heat, cover, simmer for 1 hour.
- Cool and smoke, if desired.
- This was a combination/adaptation of seitan from Veganomicon plus spices for the "pork rub" part from Alton Brown.
- After boiling/simmering/etc, we smoked it in our clay pot smoker for 1.5 to 2 hours. We pulled it, and served it with coleslaw and an eastern NC vinegar/tomato-free sauce - we had way too much of this sauce and the "pork" didn't soak it up as well as I would have liked. I also hope to take photos of our smoker, the next time we use it.
- This made a lot more than we wanted to eat over a few days, so we froze some. I didn't think it froze very well, after smoking - it seemed a little ashy or something. Next time, we'll make less or freeze some, unsmoked.