Saucy, sticky, meaty, and chewy, this vegan pulled pork with BBQ sauce will give meat a run for its money.
I know, I know–we vegans love to talk about meat substitutes tasting “exactly like meat.” But I have a nonvegan partner to keep me honest–and this vegan pulled pork has him fooled. Every. Single. Time.
The soy curls take on a crisp-chewy texture during the pan-fry, then get tossed with my homemade BBQ sauce until they are a sweetly smoky pile of savory shreds with a hint of zingy spice.
Try them first in this quintessential summer sandwich, with a creamy slaw and juicy heirloom tomatoes, and then try them in any meal that could use a saucy, meaty upgrade!
Table of Contents:
1. Ingredient notes
2. Step-by-step instructions
3. Tips for making this recipe
4. Frequently Asked Questions
5. Recipe card with notes
Vegans can get down with BBQ
I wasn’t sure if I’d have time to share this recipe this summer, but after I packed leftover sandwiches for my friend Sarah, she texted me, and I quote, “Yooo that was everything. I didn’t fully realize that it was summer until this sandwich. The textures! The sauces! The spice! The bun! Perfection.”
And that text was enough to convince me, okay, everyone deserves to have this magical concoction before summer ends.
Of course you can eat this saucy savory stuff year-round, but the combination of sticky BBQ-coated “meat,” heirloom tomatoes, and coleslaw piled on a bun = peak summer vibes.
And, once again, I’m out here singing the praises of soy curls (flashback to my Ultimate Vegan Tacos!) because they make this pulled pork alternative so convincingly meaty, I genuinely don’t think the average person would know they’re not eating meat. Max certainly has an “I can’t believe this isn’t meat” moment every time!
Ingredient notes
Soy curls
Or as I like to call them: Sexy Protein Swoops.
Soy curls are produced by Butler Foods and made from a single ingredient: non-GMO whole soybeans. They come dehydrated (think: incredibly nutritious space food) so they need rehydrating, preferably with a flavor-powerhouse or two (more on that below!).
So, why soy curls? So glad you asked: I’ve tried making pulled pork with jackfruit as well as mushrooms, and they’re both good, great even. But when it comes to achieving a realistic meaty texture, the soy curls blow the competition out of the water.
Soy curls have a naturally chewy, meat-adjacent texture and when you (1) slice them thinly and (2) pan fry them until crisp, they assume the shredded texture of pulled pork!
Bonus? They’re also higher in protein than versions made with jackfruit or mushrooms 💪
Better Than Bouillon No Chicken Base
When it comes to lending seriously meaty flavor to the soy curls, we are not pulling our punches: we add Better Than Bouillon No Chicken Base to the water that rehydrates the curls, which infuses them with a savory depth of flavor right out of the gate.
Substitute: You can use vegetable broth instead (though you will forfeit some of that umami-heavy flavor).
Tips for buying: My local Whole Foods sells it, but you can find it on Amazon. An alternative brand like this one will also work (affiliate links).
Tamari (or soy sauce)
Time for phase 2 of savory, meaty flavor layering! After being rehydrated and squeezed of excess liquid, the curls get tossed in tamari for an umami boost.
Tamari is similar to soy sauce so you can use either during this step. If gluten free, use tamari or GF soy sauce.
Cornstarch
AKA, the hardworking hero of so many batters (see my fried tofu recipe)–and it does not disappoint here. A sprinkle of cornstarch is all the soy curls need to prep them to get crispy during the pan-fry.
Substitute: If needed, you can use arrowroot powder. It will make the soy curls stick together, so to avoid gumminess, use a thin spatula to separate the pieces as best you can before they’re done pan frying.
A truly epic BBQ sauce
Once the soy curls are pan-fried until crisp-chewy, they’re coated in my ridiculously good sweet, tangy, slightly spicy barbecue sauce.
Developing this recipe was a labor of love–I tinkered with it for weeks, tasting countless store-bought BBQ sauces until mine tasted as good as the best in the bunch.
Substitute: Of course, if you need a shortcut, feel free to use your favorite store-bought barbecue sauce!
Ingredients for Coleslaw
While the soy curls soak and cool down, whip up the coleslaw.
You can prep the vegetables and dressing ahead of time and store them separately in the fridge for a few days. Simply dress the veggies before serving.
Step-by-step instructions
Combine the water and Better Than Bouillon in a saucepan. Once barely simmering, take off the heat and add the soy curls. Soak for 10 minutes off the heat.
Drain the soy curls, then transfer to a plate to slightly cool.
When cool enough to handle, squeeze out the liquid from the soy curls, one handful at a time.
Slice thicker pieces lengthwise, about ~¼ inch thick (or just roughly chop).
Add the tamari to the soy curls ½ tbsp at a time, tossing between additions, then sprinkle with cornstarch and cracked black pepper until all curls are battered.
Heat the oil in a large frying pan over medium heat. Add the soy curls and cook for 10-12 minutes, stirring every 2 minutes, until browned and crisp.
Reduce the heat to low and pour in the BBQ sauce. Toss the soy curls for 30 seconds until well-coated and saucy, then remove from the heat.
Tips for making this recipe
Squeeze out the soy curls–like you mean it
After the soy curls have been rehydrated, drain them, and then squeeze out the extra liquid–with oomph. The more liquid you can extract from the soy curls, the better they will crisp during the fateful pan-fry, and the more satisfying the resulting texture will be.
Exactly how much liquid should you squeeze out? When I rehydrate 4 oz (114g) of soy curls, I typically squeeze a heaping ⅓ cup (90 mL) of liquid!
Slice the thicker pieces
After you’ve wrung out the excess liquid, slice any thicker soy curls lengthwise so they’re thinner (~¼ inch thick). Or you can try tearing them apart with your hands, but slicing is easier in my experience.
Thinly slicing the soy curls helps them approximate the texture of pulled or shredded meat–and the thinner pieces of soy curls will crisp up better, giving you a subtle crispness even after the soy curls are doused in BBQ sauce.
Need a shortcut?
Bookmark the homemade BBQ sauce recipe for another day (trust me, you’ll want to come back to it) and use your favorite store-bought BBQ sauce.
The world is your soy-ster
(…I’m so sorry.) If you’re anything like me, once you try this vegan BBQ pulled pork in a sandwich, you’ll be itching for new ways to serve it. The great news is it’s as versatile as it is delicious!
Here are some tasty ideas to use these BBQ soy curls.
- Make it a wrap: Load up your favorite wrap with BBQ soy curls, ranch dressing or Caesar dressing (very first recipe, p. 155, in my book Big Vegan Flavor), shredded lettuce or coleslaw, and halved cherry tomatoes.
- Bowl style: Top quinoa, farro, or brown rice with the vegan pulled pork, diced avocado, shredded red cabbage and carrots, corn, and a drizzle of ranch or Caesar dressing.
- Leveled-up salad game: Start with romaine and butter lettuce, then make it fun with croutons (p. 229 in Big Vegan Flavor) or crushed tortilla chips, charred corn, BBQ soy curls, and cherry tomatoes.
- Straight-up BBQ plate: Pile the BBQ soy curls next to roasted potatoes or potato salad, green beans, and corn on the cob.
- Breakfast of champions: Mix the vegan pulled pork with potatoes or sweet potatoes, onions, and peppers for a killer breakfast hash.
- Loaded potatoes: Stuff the pulled pork into a sweet potato and top with vegan sour cream, chopped tomatoes, and sliced scallions.
Frequently Asked Questions
Soy curls are made from only one ingredient: certified non-GMO whole soybeans. The Butler Foods website explains how they’re made here, but in short: soybeans are soaked in spring water, cooked, and then dried at a low temperature. They come dehydrated and they’re incredibly versatile, adopting the flavors of whatever they’re cooked with!
Online:
• Soy curls via Butler Foods website
• Soy curls via Amazon
In store:
Consult this map to check for outlets near you which carry them
Got leftovers? Lucky you! Check out some of the ideas I listed here or, honestly, just snack on them by the handful.
This recipe is built around soy curls because of their unrivaled ability to adopt the texture of pulled pork, so subbing these out changes the nature of this recipe.
That being said, if you don’t have access to soy curls but have BBQ on the brain, I’d recommend checking out my recipe for BBQ tempeh or my BBQ grilled tofu recipe (detailed in the “Ideas for using BBQ sauce” section of my blog post on vegan BBQ sauce).
If you’re making my BBQ sauce, make the following tweaks:
• Use tamari instead of soy sauce
• Omit the Worcestershire sauce (most vegan Worcestershire sauces contain wheat) OR
• Make my vegan, gluten-free Worcestershire sauce as described here OR
• Find a vegan and gluten-free option like this one (affiliate link)
Alternatively, buy a certified gluten-free BBQ sauce!
As for the buns in the sandwich, use gluten-free burger buns or sandwich rolls if you have them. Or use the vegan “pulled pork” in a rice bowl, grain bowl, gluten-free wrap, etc.
If this vegan BBQ pulled pork has you saying “Yooo that was everything” a la my friend Sarah, leave a rating and review below! It makes my day to hear from you all 🥰
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Vegan BBQ Pulled Pork Sandwich
Ingredients
- ½ to ⅔ cup (120 to 160g) Homemade BBQ Sauce (or your fave store-bought BBQ sauce, see Note 1)
- 2 cups (480 mL) water
- 2 teaspoons Better than Bouillon “no chicken” base (see Note 2)
- 4 ounces (114g) soy curls
- 1 tablespoon tamari or (soy sauce), divided (see Note 3)
- 2 tablespoons (16g) cornstarch
- Freshly cracked black pepper
- 2 tablespoons avocado oil (or olive oil)
For serving
- Coleslaw (recipe card follows)
- 4 sturdy hamburger buns (or ciabatta rolls)
- Vegan butter for the buns (optional)
- 2 ripe tomatoes, sliced
- Pickles of choice (bread & butter for a sweet option)
Instructions
- If making Homemade BBQ sauce, make that first so it can cool to room temp.
- Heat the water and Better Than Bouillon in a medium saucepan until barely simmering, whisking to dissolve the BTB. Or, heat in the microwave until very warm.
- If there are a lot of fine soy curls crumbs, strain in a fine-mesh sieve, then measure them out. Add the soy curls to the hot broth and push down to submerge. Remove the pan from the burner. Soak for 10 minutes. Drain in a colander and let cool off a bit.a. While the soy curls soak and cool down, make the Coleslaw.
- Once the soy curls aren't super hot, squeeze out the liquid: Positioned over the colander, take one handful of soy curls, cupping them between both hands, give one firm and long squeeze until the broth goes from a steady stream to droplets. Set soy curls aside on a cutting board and repeat. You should have squeezed out a fair amount of liquid (~ heaping ⅓ cup or 90 mL).
- Slice the thicker soy curl pieces lengthwise so they’re ~ ¼” wide (or just roughly chop)—this helps the soy curls crisp up more.
- To the soy curls in the bowl, add ½ tablespoon of tamari, then toss with your hands to coat (see Note 3). Add the remaining ½ tablespoon tamari and toss again. Then, add the cornstarch and several cracks of pepper and toss again to coat.
- Cook the soy curls: Heat a large frying pan (see Note 4) over medium heat with 2 tablespoons of oil for 2 minutes. Once shimmering, add the soy curls and stir to coat in the oil. Cook undisturbed for 2 minutes, then toss. Stir only every 90 seconds to 2 minutes, until browned and crisp on the outside, for a total of 10 to 12 minutes.a. Reduce the heat to low. Pour in the BBQ Sauce and toss with a silicone spatula to coat the soy curls in the sauce, cooking for just 30 seconds to prevent the soy curls from turning soggy.
- Toast the burger buns: If desired, spread a pat of butter on each set of buns, then toast, buttered side down, in a frying pan until golden brown (or toast in a toaster oven or toaster).
- Assemble: Scoop a generous amount of Coleslaw onto each bottom bun, then top with vegan BBQ “pulled pork” followed by a tomato slice and a few pickle slices. Top with the remaining bun.
Notes
- If you prefer a less saucy consistency, use ½ cup (120g) BBQ sauce.
- If not using Better than Bouillon, replace it and the water with 2 cups (480 mL) good-quality veg broth.
- If you are sensitive to salt, use just ½ tablespoon of tamari here.
- If using a stainless steel pan, be sure to properly preheat it: preheat over medium heat for several minutes until a drop of water beads up and glides across the surface, then add the oil. Cook soy curls for 9 to 10 minutes.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Coleslaw
Ingredients
- 2 ½ to 3 cups (150 to 200g) green and/or red cabbage, shredded (see Note 1)
- 1 cup (70g) shredded carrots (~ 1 large or 2 medium carrots, or pre-shredded)
- ½ to 1 jalapeño, thinly sliced (or finely chopped)
- 1 handful (12g) flat-leaf parsley, chopped
- ¼ cup (56g) vegan mayo, more as needed
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon onion powder
- 1 teaspoon celery seeds not celery salt
- 1 to 1 ½ teaspoons maple syrup (or sugar)
- Kosher salt and freshly cracked black pepper
Instructions
- Use a mandoline or a sharp knife to thinly slice the cabbage. For a very fine grate, use the large holes on a box grater. Use a box grater on the carrots, or use store-bought shredded carrots.
- In a large bowl, whisk together the mayo, mustard, vinegar, lemon juice, onion powder, celery seeds, and maple syrup. Season to taste with salt and pepper as needed.
- Add the cabbage, carrots, jalapeno and parsley if using. Toss to combine. Taste, adding more mayo for richness, more lemon juice or vinegar for tang, and salt/pepper to taste.
Notes
- For a quicker version, use an 8 to 10 oz (225 to 285g) bag of premixed coleslaw instead of shredding the cabbage and carrots yourself.
Would the vegan bbq pulled pork recipe reheat well? Would love to make ahead for lunches.
I gave up pork in the 1980s due to the heinous practices of the pork industry which led me to vegetarianism and finally to vegan. I’m curious why you would use the word pork in the title of your sandwich. Why not say Jamaican style sandwich or something else.? Seems like a small thing for me to notice but for some reason any vegan dish with a mammal in its name is weird.
Fair question!
The truth of the matter is that people search for the specific search term “vegan pulled pork,” not Jamaican-style soy curls. By using that title, it’s more likely that people will actually discover this recipe via google, making vegan recipes more accessible and hopefully more popular with both vegans as well as non-vegans who are interested in eating less meat.
Made this yesterday after getting the email. I was really good and will definitely make it again. The slaw and pickles makes for a nice contrast.
Woohoo, we’re so happy you loved the sandwich, Chris!
HI Nisha, I would like to try this recipe but live in Austrtalia and have not found soy curls in my local area. What would be a good substitute please?
thanks
Linda
Hi Linda, I wish they were available worldwide! The texture is somewhat similar to TVP, or soya chunks, if you have access to those. Otherwise, I would recommend my barbecue tempeh, which is delicious in a sandwich: https://rainbowplantlife.com/bbq-tempeh/
Stumbled upon this yesterday and had most of the ingredients, so I gave it a shot. And I’m SO glad I did!!! What a flavor explosion. I used store-bought bbq sauce and a simpler coleslaw based on what I had, and it was still fantastic. I can’t wait to try the full version!
Hi Brenda, you came across this recipe at just the right time, as it was just published! I can’t wait to try this one myself very soon… it looks absolutely incredible!