Make some vegan coleslaw if desired and set it aside.
In a large bowl combine all of the ingredients for the broth and stir.
Quickly add the soy curls and let them soak up the flavors of the broth. Stir occasionally to make sure the all the soy curls get re-hydrated in the broth.
While the soy curls are soaking, saute a diced onion in a 1 tbsp of oil in a large frying pan on low.
Sprinkle the onion with salt and cook for about 5 minutes until they are translucent.
Add the re-hydrated soy curls to the frying pan and turn up the heat to medium and saute for about 5 more minutes.
Pour the barbecue sauce of choice over the soy curls and coat well.
Assemble the pulled pork sandwiches by putting the cooked soy curls on a bun topped with vegan coleslaw.
Notes
You can use any mustard. I like the flavor of the mustard with whole mustard seeds. You could also add 1/2 tsp of whole mustard seed along with the mustard too.
You can omit the onions if desired, but still, cook the soy curls for about 5 minutes to help the flavors blend.
If the soy curls are still slightly hard after soaking, add a small amount of hot water until they are re-hydrated completely.
If there is still some broth at the bottom of the bowl, add it to the frying pan with the soy curls.