Pulled Pork Sandwich

Directions

1. 1

   Cook the lentils

   Add the rinsed lentils and water to a small saucepan. Bring to a gentle boil over medium-high heat, then reduce the heat and simmer uncovered for about 18 minutes, or until tender. Keep the water at a steady simmer. Drain any excess liquid and set aside

2. 2

   Saute the onion

   When the lentils are almost done, heat the oil in a large skillet over medium heat. Add the onion and a pinch each of salt and black pepper. Sauté for 4–5 minutes, stirring frequently, until softened and lightly browned

3. 3

   Add the filling ingredients

   Add the cooked lentils, carrots, coconut sugar, paprika, garlic powder, salt, black pepper, Soonicorn BBQ Sauce, and 2 tablespoons of water. Stir until everything is evenly combined.

4. 4

   Simmer until thickened

   Reduce the heat to medium-low and cook for 5–10 minutes, stirring occasionally, until the filling is heated through and thick enough to spoon onto buns

5. 5

   Adjust the flavor

   Taste the filling and adjust as needed. Add more coconut sugar for sweetness, salt for seasoning, or Soonicorn BBQ Sauce for a richer barbecue flavor

6. 6

   Blend for a cohesive texture — optional

   Transfer half of the filling to a food processor fitted with an S-shaped blade. Pulse briefly to break down some of the lentils and carrots, keeping a little texture. Return the mixture to the skillet and stir to combine

7. 7

   Assemble & serve

   Spoon the warm filling onto toasted buns. Top with shredded red cabbage, shredded carrots, and sliced green onions, or your favorite toppings. Serve with extra Soonicorn BBQ Sauce if desired

8. 8

   Store & reheat

   Best enjoyed freshly made. Store leftover lentil filling in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until hot throughout, adding a splash of water if the filling has become too dry