Best Buns for Pulled Pork

MikeP624 · February 7

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?

Mickey · February 7

Like white bread or cheap HamBurger buns

AleBrewer · February 7

Lots of people like plain old cheap hamburg buns. I like to use ciabatta rolls when I can get them.

Chubbs · February 7

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.

NecessaryIndulg · February 7

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.

Skiddymarker · February 7

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.

MikeP624 · February 7

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.

IrishDevl · February 7

Big fan of mini potato buns.

OLD NORTH STATE BBQ CO. · February 7

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

SaltySam · February 7

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.

SmokeyPitt · February 7

I like these:

http://www.martinsfamouspastryshoppe.com/products/martins-rolls/sliced-potato-rolls/

...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 :).

IrishDevl · February 7

OLD NORTH STATE BBQ CO. said:
Best Bun = No Bun. Why take anything away from the pork and slaw.

Hand/finger bun.

500 · February 7

Ditto; Martin's Potato Rolls

caliking · February 7

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.

AleBrewer · February 7

Skiddymarker said:

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.

Doc_Eggerton · February 7

Big Marty's are the best. Available at Publix.

Lit · February 7

The pretzel buns from Costco are good with anything. I have used them for sliders, meatloaf sandwiches, and pulled pork all were good.

Charlie tuna · February 7

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...

MikeP624 · February 7

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.

TUTTLE871 · February 7

Hawaiian Sweet Rolls. They can make eating grass clippings incredible.

Optiontrader · February 7

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.

SmokeyPitt · February 7

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:

http://eggheadforum.com/discussion/1144962

JRWhitee · February 7

Martins Potato rolls are our favorite as well. The come in two sizes slider rolls and regular size available at Publix.

seadub · February 7

Texas Toast Bread just not toasted

NibbleMeThis · February 7

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.

joe@bge · February 7

+1 on Hawaiian Sweet Rolls here! ;)

Eggcelsior · February 7

NibbleMeThis said:

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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