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Best Buns for Pulled Pork

Doing two 8lb pork shoulders rubbed with Dizzy Dust, apple and cherry chunks and a North Carolina Vinegar Sauce.  Just wondering what type of buns people use?
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Comments

  • MickeyMickey Posts: 16,113
    Like white bread or cheap HamBurger buns
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Lots of people like plain old cheap hamburg buns. I like to use ciabatta rolls when I can get them.
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  • ChubbsChubbs Posts: 4,791
    I use the potato rolls from Publix bakery with the white on top when we have a lot of guests because they are small. Great compliment to the pork.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • I like simple, quality buns.  Publix has a french hamburger bun that works well -- it doesn't fall apart when I pile on the PP, sauce, and slaw.
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • SkiddymarkerSkiddymarker Posts: 6,561
    edited February 2013
    Has to be a quality bun, else it will become a soggy mess and fall apart - we tend to use Lexington sauce and slaw so the PP is a tad on the wet side. I like a high gluten Italian bread same as we use for Italian beef, holds together. 

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • MikeP624MikeP624 Posts: 292

    Anyone use those little Hawaiian Sweet Rolls or Pretzel Buns?  I am thinking the pretzel bun might be to much bun, especially since these will not be swimming in BBQ suace.  The hawaiian sweet rolls could be good, but i am afraid they will not hold up well, even with just a little sauce.

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  • IrishDevlIrishDevl Posts: 1,390
    Big fan of mini potato buns.
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  • Best Bun = No Bun.  Why take anything away from the pork and slaw.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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  • SaltySamSaltySam Posts: 383

    Kings Hawaiian sweet rolls are delicious!  We've never used anything else.  True, they are delicate and can be messy, but napkins fix that problem quickly. 

    LBGE since June 2012

    Omaha, NE

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  • SmokeyPittSmokeyPitt Posts: 5,978
    I like these:

    ...slider potato rolls.  This way people can try different sauces and toppings; and the smaller buns seem to hold up nicely.  There is less chance of that bottom bun "flap" that releases the pork :)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • IrishDevlIrishDevl Posts: 1,390

    Best Bun = No Bun.  Why take anything away from the pork and slaw.

    Hand/finger bun.
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  • 500500 Posts: 1,536
    Ditto; Martin's Potato Rolls
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • calikingcaliking Posts: 6,720
    MikeP624 said:

    Anyone use those little Hawaiian Sweet Rolls or Pretzel Buns?  I am thinking the pretzel bun might be to much bun, especially since these will not be swimming in BBQ suace.  The hawaiian sweet rolls could be good, but i am afraid they will not hold up well, even with just a little sauce.

    That's what we use - the little square dinner roll size. I like the sweetness and the fact that you can make a slider and have different versions :  +/-sauce, +/- slaw, etc. Plus if you are cooking for a big group, the small rolls let everyone get a decent taste, and stretches the amount of meat you make. I usually make pulled pork for work pot-lucks and parties.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • AleBrewerAleBrewer Posts: 555
    edited February 2013
    Has to be a quality bun, else it will become a soggy mess and fall apart - we tend to use Lexington sauce and slaw so the PP is a tad on the wet side. I like a high gluten Italian bread same as we use for Italian beef, holds together. 

    Have to agree here.  A quality roll/bun adds to the sandwich....in my opinion anyway.

    I don't really care for the traditional BBQ pulled pork....so when I'm serving pulled pork, it's done with a bunch of Italian style spices....garlic, fennel seeds, rosemary, etc. Kinda like a porchetta....but easier to do. It's a nice change from regular bbq pork, and everybody seems to really like it.

    For that, I like the ciabatta rolls with some sharp provolone, roasted red pepper. I brush some olive oil on the cut side of the rolls, and grill them for a bit. If we are serving this at a party, I cut the rolls in half so people don't have to take a full sandwich if they don't want one.
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  • Big Marty's are the best.  Available at Publix.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • LitLit Posts: 3,521
    The pretzel buns from Costco are good with anything. I have used them for sliders, meatloaf sandwiches, and pulled pork all were good.
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  • The solution to the "sloppyness" that the slaw dressing causes can be totally controlled by the use of Artisan Chibatta Rolls.  They have a hard crust on the outside which seals in all the goodness of the slaw(and in my case, some hot sauce).  And if you toast them before serving, they are twice as good!!  They also freeze very well... 
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  • MikeP624MikeP624 Posts: 292

    Thanks for the input.  Since I will have a ton of PP, i think i am going to go with few pretzel rolls (my wifes favorite), some potato rolls, and then a good chibatta roll. 

     

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  • TUTTLE871TUTTLE871 Posts: 1,316
    Hawaiian Sweet Rolls. They can make eating grass clippings incredible.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • SaltySam said:

    Kings Hawaiian sweet rolls are delicious!  We've never used anything else.  True, they are delicate and can be messy, but napkins fix that problem quickly. 

    +1 Those are my favorites.
    Brighton, IL (North East of St. Louis, MO)
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  • SmokeyPittSmokeyPitt Posts: 5,978
    MikeP624 said:

    Thanks for the input.  Since I will have a ton of PP, i think i am going to go with few pretzel rolls (my wifes favorite), some potato rolls, and then a good chibatta roll. 

     

    Somewhat off topic and a shameless plug for one of my previous cooks:


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • JRWhiteeJRWhitee Posts: 2,583
    Martins Potato rolls are our favorite as well. The come in two sizes slider rolls and regular size available at Publix.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • seadubseadub Posts: 20
    Texas Toast Bread just not toasted
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  • MikeP624 said:

    Anyone use those little Hawaiian Sweet Rolls or Pretzel Buns?  I am thinking the pretzel bun might be to much bun, especially since these will not be swimming in BBQ suace.  The hawaiian sweet rolls could be good, but i am afraid they will not hold up well, even with just a little sauce.

    We just used them last Friday for a platter of pulled pork sliders at a party.  They held up well, no problems.  

    I normally prefer plain cheap burger buns because that's how I had it as a kid in North Carolina. 
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  • joe@bgejoe@bge Posts: 394
    +1 on Hawaiian Sweet Rolls here!   ;)

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  • EggcelsiorEggcelsior Posts: 10,824
    MikeP624 said:

    Anyone use those little Hawaiian Sweet Rolls or Pretzel Buns?  I am thinking the pretzel bun might be to much bun, especially since these will not be swimming in BBQ suace.  The hawaiian sweet rolls could be good, but i am afraid they will not hold up well, even with just a little sauce.

    We just used them last Friday for a platter of pulled pork sliders at a party.  They held up well, no problems.  

    I normally prefer plain cheap burger buns because that's how I had it as a kid in North Carolina. 
    There is nothing better than picking up the pork and slaw with your fingers after the bun disintegrates. BBQ is the ultimate finger food. There is no substitute for them on real Carolina BBQ. 
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