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best bread for pulled pork sandwiches

Finally dialed in the Butt today. Boneless, slathered in Bad Byron's. Cooked at 310. Foiled on grill at 165. Last time, I put on King Hawaiian buns. Tonight, it was Rhoads Dinner rolls. And topped with Blues Hog Tennessee Red. Phenomenal. The meat was great, but the rolls were unreal. Found them in the frozen bread section. 36 dough balls for $3.50. Let them thaw and the yeast rises. Again, taste was unreal. Pulled pork sliders... The food coma is killing me. Happy Labor Day Weekend everybody!

XL BGE; Schertz TX by way of Stow OH. #egghead4life

Comments

  • jaydub58jaydub58 Posts: 2,033

    Wow, that sounds super good!  I gotta try those rolls with my next pulled pork.

    Thanks for sharing.

    Happy :Labor Day weekend right back at you!

    John in the Willamette Valley of Oregon
  • GQuizGQuiz Posts: 690
    edited September 2013
    http://www.rhodesbread.com/mobile/products/view/800
    Misspelled it before. The rolls are evil. Impossible to eat only 3.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • To make authentic pulled pork sandwiches you have to use CHEAP white bread buns.  Who makes up these rules?   Next thing you know people will put cole slaw into the sandwiches.  Use vinegar with red pepper flakes instead of barbecue sauce. 
  • GQuizGQuiz Posts: 690
    Tennessee Red is a vinegar based sauce with pepper flakes. Makes the sandwiches awesome grindage.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • jaydub58jaydub58 Posts: 2,033

    Whoa @GQuiz, awesome web site!

    Thanks for sharing.

     

    =D>
    John in the Willamette Valley of Oregon
  • RLeeperRLeeper Posts: 480
    I like the cheapo buns for pulled pork. Really allows the meat to shine IMHO
    Extra Large, Large, and Mini. Tucker, GA
  • mokadirmokadir Posts: 114
    Ditto for CWB (cheap white buns). Still trying to decide whether I like eastern NC vinegar sauce or a nice SC mustard sauce better.
    Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
  • YEMTreyYEMTrey Posts: 3,625
    Sounds great GQuiz.

    I smoked a pork butt yesterday as well.  Nickles Hawaiian buns were on sale at Jungle Jim's so I picked up a couple packs of those.
    I also used Bad Byrons rub and Blues Hog sauce.  But I used the Smokey Mountain BBQ sauce.  Love that stuff.
    XL and a Mini Max Egg in Cincinnati, Ohio
  • revolver1revolver1 Posts: 372
    edited September 2013
    Southern recipe - vinegar cole slaw on pulled pork.  I use the cheap buns too but those Hawaiian are very good.  Excellent with slaw on it.  
    Dan, Columbia,Mo.
  • jaydub58jaydub58 Posts: 2,033
    I do really like the eastern NC vinegar sauce on all forms of pulled pork.
    John in the Willamette Valley of Oregon
  • GQuizGQuiz Posts: 690
    edited September 2013
    It's really about dialing in what makes you happy. But this site gives you so many good ideas. Got the Byron's tip from @Cen-Tex_smoker. The Tennessee Red from @Travisstrick. And now I'm gonna give the Blues Hog Smokey Mountain a whirl... even though the idea came from a Michigan fan --- GULP ---. @YEMTrey, Blues Hog is the bomb. Try the Honey mustard on your spares. YUM!

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
  • mokadir said:
    Ditto for CWB (cheap white buns). Still trying to decide whether I like eastern NC vinegar sauce or a nice SC mustard sauce better.

    From my experiments, both eastern NC AND SC mustard sauce at the same time. 
  • I love both Rhodes and Kings Hawaiian. Excellent choices.
  • TFolsTFols Posts: 227


    mokadir said:

    Ditto for CWB (cheap white buns). Still trying to decide whether I like eastern NC vinegar sauce or a nice SC mustard sauce better.


    From my experiments, both eastern NC AND SC mustard sauce at the same time. 

    +1 I mix both sauces.
    Bloomfield, NJ
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