To make it vegan, I took all the ingredients and added an extra cup of vegetable broth and put it on the stove for a slow simmer to mimic the juices you would get from the pork. While simmering I made gluten/seitan and shredded it after cooking. Then proceeded with the searing portion in a cast-iron with juices and shredded gluten. Turned out just as good as it did when I used to cook it with pork!
