Hello!! It’s been three months since I’ve last posted. If you follow me on Instagram, I posted about my absence and apologized. I basically couldn’t figure out how to juggle school, cycling, finding the time to search for new recipes and try them out. I’ll post all about this conflict later this week, and a bit about what’s been going on the last three months. I don’t want to take too much time from posting about last night’s supper, which was glorious by the way. So, you’ll have to stay tuned to find out the rest of the three months’ story.
Pulled pork is traditionally cooked over about 8 hours so that the meat can be soft enough to “pull” apart, or shred. I don’t know about you, but I can’t wait for something to cook for 8 hours. Plus, I’m a little paranoid about letting the slow cooker stay on for that long. Luckily, I don’t eat pork so I don’t have to worry about it. The only slow cooking part of this Best Vegan Pulled Pork Sandwich from the Minimalist Baker is letting the green lentils cook for 18 minutes.
We’ve made this recipe plenty of times before but I’m just now getting around to blogging about it. I first discovered it in the newsletter the Minimalist Baker sends out. The Hubs cooked it the first time and he fell in love with it. He’s a meat eater and loves his bacon and sausage, but he said this dish would be enough to make him not miss meat.
Before you cook your lentils, you’ll need to rinse them and look for any teeny tiny stones. For some reason that always happens when you buy dried legumes. I remember finding little stones in my Dad’s pinto beans as a kid when my Mom made (I can’t stress that word enough) me rinse them.
While your lentils are cooking you shred your carrots. Let me tell y’all something, I’ve had a food processor for years and I ALWAYS forget that I have a shredding attachment. All these years I’ve been using a box grater to shred my carrots or some other vegetable, and I’ve been doing all kinds of extra work for nothing! The Minimalist Baker said she used her shredding attachment, and I’m like “I HAVE ONE TOO!” Now, let’s see if I can remember I have this for the next time I need to shred something.
This recipe calls for 1 1/2 cups of packed shredded carrots. I just used 2 carrots. I didn’t pack them in a measuring cup to see if I got the required amount because, frankly, that’s not my style. I like to not read directions in recipes.
Then go ahead and cook your onion. This time I did read the directions and added a bit of salt and pepper to the onions. GASP! Once the onions are done, go ahead and add everything else.
Mix everything together and taste it to see if you need to add anything. I ended up adding a little bit more BBQ sauce. I also used maple sugar in my filling mix.
We were out in Ontario last month and I picked this up along with two bottles of maple syrup. When you delve into the maple syrup business, it’s like OPEC with tree sap. Do y’all know about all the ins and outs of the maple business? Look it up. It’s pretty interesting!
But, continuing on with the recipe: once the filling is to your taste go ahead and serve it on some buns. I ran out of gluten-free buns and had to use regular gluten-free bread. Mine looked too sad to get a photo of, so here are photos from the little one and the Hubs.
This recipe is SO easy to make. It’s quick and it’s tasty. The recipe says it’ll take you a total of 42 minutes to do. I didn’t time myself but it didn’t take long at all. It’s perfect for any night as well. You could probably even shred the carrots and mince the onion the night before so that’s less work you have to do when it’s time to cook it. If you try it, let me know what you think of it!