My Seitan is pretty decent; I use Vital Gluten (instead of kneading/rinsing flour) and season the dough with Garlic powder, onion powder, Paprika, Molasses, Aminos, salt and pepper. I makes a good balance.
I haven't yet figured out how to "pull it" or give it the pulled "pork" texture we find in some commercial brands. The cuts with the knife are too clean and don't allow the Seitan to hold the sauce; it also gets slippery and falls from the sandwich all over the plate.
It seems to be too elastic to allow me to pull and shred with a fork.