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Washed Flour Pulled Pork

Yields4 Servings

Making these vegan pulled pork shreds from washed flour is by far the closest texture to the real thing. Slow cook in an easy, flavorful broth and finish on a grill, under a broiler, or shred it and eat it right out of the pot!

vegan pulled pork sandwiches

Washing Flour
 6 cups bread or all purpose flourI used 12.7% protein bread flour.
 2 or more cups of water to make the dough ball, plus more for washing
Broth and Marinade
 32 oz vegetable broth (one box)
 2 medium onions, chopped
 4-6 cloves of garlic, rough chopped or crushed
 ½ cup your favorite barbecue sauce, plus more for basting and serving
 1 tbsp chili powder
 1 tbsp smoked paprika
 2 tsp cumin
 3 tbsp soy sauce or liquid aminos
 2 tbsp vegan Worcestershire sauce
 1 tsp liquid smoke
 enough water to cover the dough ball
Seitan Seasoning
 ½ tbsp dried porcini or shiitake mushroom powderI make this by grinding dried mushrooms because it's cheaper, though you can find mushroom seasoning on amazon.
 ½ tbsp brown sugar
 ½ tsp onion powder
 ½ tsp garlic powder
 ½ tsp torula yeast or substitute 1tsp nutritional yeast plus a couple drops of liquid smoke
 ½ tsp salt
 ¼ tsp white pepper

In a large bowl add 6 cups of bread or all-purpose flour (recommended protein of 11% or higher) and 2 cups of water. If your dough is not coming together (tough and crumbling apart) add a little bit more water. I typically add about another 1/4-1/2 cup as I knead. If you're dough is very sticky, add a little more flour. Knead for about 10 minutes or until your dough ball is cohesive and springs back a little when you push it. Cover the dough ball with cool water and let it rest for at least an hour, or up to 8. After resting in water your dough is ready to be washed.

If you're new to washing flour, you can follow this step by step guide.

Simmering Broth

While your dough ball is resting, prepare your simmering broth/marinade by adding all those ingredients to a slow cooker or pot.

TIP: I like to use my slow cooker for this as I find it much easier to maintain the proper temperature. Ideally you want your broth to stay just under a simmer, at about 190F/85C for the duration of the cooking time. A couple bubbles here are there are ok, but higher cooking temps can lead to spongy results.


Add the washed, drained dough ball to the processor or blender and process with the seitan seasoning ingredients until they are fully incorporated. If using a bowl you can knead and/or cut in the ingredients with the aid of a knife or kitchen scissors.


Transfer the seasoned dough ball to a cutting board and let it rest again (it will continue to lose some liquid) until the gluten has reformed and is stretchy. This can take about 20 mins - 1 hr. Once you are able, tie the dough in several knots, twisting as you go. This will create the shreds.


Simmer/poach in the broth and try to maintain a temperature as close to 190F/85C for about 1 1/2 hours. You'll know when it's done when it has become relatively solid/firm. Once cool enough to handle, you can shred it and add the shreds back into the liquid to let them marinate in the broth. I usually let them rest in the fridge this way overnight.


To finish, you can grill the shreds on skewers or in a grill basket for just a few minutes on each side on high, basting with barbecue sauce so it caramelizes. You can also do the same thing heating under your broiler. These will give the shreds some char. You can instead heat them through in a pan and add a little barbecue, or if you don't want to wait, shred and eat right out of the hot broth. 😊

Nutrition Facts

Servings 4