Buns for pulled pork?

[mskyfshntchr]

Ok, my biggest dilemma has been finding a buns/roll/bread for my pulled pork sandwiches.

I have tried many hamburger buns, rolls from bakeries, etc. Nothing seems to work.

In talking with a few people, one idea is to maybe use a baguette? I'm also thinking of a texas toast style bread and just putting the meat on top.

I will say that most of the time this is just the smoked meat, with no sauce.

Do you guys have any breads that work out really well with your pulled pork?

Thanks!

[Bryce]

Von Hansons makes a small bun that we use. We have to call ahead at our closest store to have them ready for us.

[alleyes]

I finally found a great Kaiser roll from a local bakery, try this kind of bun, perfect for pork, IMO.

[pushbutton]

Certainly a shame to put in so much time and effort smoking the butt and "wrecking" it with cheap hamburger buns. I usually use store bought bolillo rolls or actually will make my own buns. I prefer a softer crust chewier innard type. Bun should also be a little thicker so it molds around the meat instead of having it squeeze out when biting down....I also love to slather a vinegar sauce on it and this also helps soak up the slop. Sometimes will even scoop out some of the guts of the bread.

[Walleyehooker]

I like hard rolls with a little tougher crust. Most stores have them or even better if you have a bakery near by.

[Jim Almquist]

I finally found a great Kaiser roll from a local bakery, try this kind of bun, perfect for pork, IMO.

That's what I always use and they seem to work pretty good. I like to load mine up with a little coleslaw so the bigger bun works much better.

[Farley]

You cant ruin good pulled pork with a CWB (Cheap White Bun). If anything it lets you taste the pork more when you dont have fancy buns.

I've always just used the cheapest buns I can find, never had anyone say you should use better buns, if the pork is good enough they dont even think about the buns.

[LABS4ME]

If saucey I like Ciabatta rolls... if just pulled, I love yeasty rolls from the bakery.

Good Luck!

Ken

[leechlake]

I like using Hawaiin Rolls. They are kind of small but the slight sweetness goes great with the smoky meat.

[picksbigwagon]

My wife picked up pretzel rolls last summer and I liked those, and if I can find them, I use Kimmelweck rolls ( not sureon tht speling either)

[DrJuice1980]

I like using Hawaiin Rolls. They are kind of small but the slight sweetness goes great with the smoky meat.

+1 on the Haiwaian Rolls, Thee best

[highlife4me]

I like to use the Lakeland brand restaurant style hamburger buns. Decent size bun that does get soggy and fall apart when you add the juicy meat and slaw, and lets you really taste the meat rather than focusing on the bread.

[Fish Head]

I like using Hawaiin Rolls. They are kind of small but the slight sweetness goes great with the smoky meat.

Another +1 for the haiwaian rolls. A sweet soft white bread is pretty darn good for pulled pork.

[hoggs222]

I like big sandwiches, so I use the Country Hearth, cottage buns. The one's with the flour on them.

[OnAFly]

I use cheapos. The cheaper the better. I dont want any bun flavor getting the way of my PP. It's just something to hold the sauce and slaw somewhat still while I cram the whole thing in my mouth.

[pushbutton]

At first Farley made me feel guilty for being a bun snob, and after thinking about it....I'm ok with being a bun snob Better ingredients simply make for a better meal. Never would have thunk the hawaiian bread angle, but got to give that a try,....bet the sweet of the bun with the savory of the meat along with the tang of my vinegar sauce along with the creamy of the slaw would be a great blend. Man, I hate seeing these threads late at night after a long day of work.....really want one of these sammies now....and no conceivable chance it is going to happen......

[hockeybc69]

The "dollar buns" at Coborns are great for anything... Not your run of the mill CWB...

just a damm good bun!

[Rick G]

Some of the best smoke houses and bbq pits I have ever been to serve up plain white bread with the pork. I kinda like to taste the meat more than the bread

[Farley]

"Bun snob" Thats a new one.

Dont get me wrong, I think you should serve your pork the way you like it. I just happen to like it on a CWB.

I still need to make a good slaw to serve with my PP. This summer I'll do some experimenting with that. Also need to come up with a BBQ sauce. But I'm like you Pushbutton, I use a vinegar finishing sauce and thats what puts it over the top. I wouldnt serve PP without it.

[Fish Head]

With almost all sandwiches, I think having a great bread can make or break the sandwich. I feel pulled pork is the one exception to that rule. Cheap soft white buns are really the perfect complement to a good smoked, pulled pork bbq sandwich. In my opinion anyway...

[OnAFly]

Like most food debates, ask ten guys you will get ten slightly different answers. I started using a vinegar bases sauce as a finish last summer. It really does make a good PP sammy. Mine is just rub mixed with apple cidar vinegar.

I might have to break the smoker out this weekend!

[dirtking]

Bun snob - Ha - I'm an Ice snob - Hate cheap ice.

I'm with you farley - load a CWB with an abundance of pork - your good to go

[DonBo]

Yep, CWB for me too.

[TruthWalleyes]

Mmmmm

Pulled Pork

[DonBo]

Mmmmm

Pulled Pork

OMG. now I have to go shopping for a nice fat butt that pizza looks great! Made some enchillada's with my last batch. mmmmmmmmmmmmmm