Best Buns for Pulled Pork?

Discussion in 'Breads' started by the ramblin pit, Apr 22, 2014.

  1. Hello!

    I am currently baking my first loaf of bread and it got me wondering about buns. What does everyone prefer when it comes to buns for their pulled pork sandwiches? I do not put a lot of sauce on my pulled pork so they are not overly sloppy, what would everyone recommend?

    I own a BBQ catering company and I struggle locally to find a baker who is easy to deal with. If I can narrow down a good recipe I may get into baking my own buns for smaller gigs.

    Thanks for your input!

    Matt from The Ramblin' Pit
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  3. we really  like the Pepperidge Farms onion  buns classic! especially on pulled pork a pulled chicken ! 
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I like the Ciabatta Square rolls.... about 4" square.... come in lots of flavors...... OR.... Potato Rolls.....
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    If I don't make my own

    I like Kaiser rolls. Because....... They are generally smaller and lighter than regular hamburger buns. Smaller helps conserve the pulled pork and lighter means they soak up twice as much juice. I also like that brown sugar or malted taste in the Kaiser rolls with the pulled pork.

    They squish down and absorb that delicious juice ............ They are just like little clouds of heavenly  goodness.

    Its just my opinion and we all know what opinions are like, right?
  6. For not making my own I highly recommend toasted onion rolls.  Best I've found for pulled pork or sloppy joes for that matter.
    marauder likes this.
  7. forest walker

    forest walker Fire Starter

    Pretzel Rolls!

    Sent from my iPad using Tapatalk
  8. chef willie

    chef willie Master of the Pit OTBS Member

    Yeah, like the onion rolls for my burgers and PP sammys. However, if you are doing catering gigs I might suggest considering those new 'slider' size buns that are popular now. Might be easier for folks to manage at an affair and also being smaller will increase your yield. In my town we have 2 bread outlet stores that I visit regularly. Nothing wrong with the bread, stores pull them way before the 'sell by' dates though so the public can score a reduced price by going to the outlet store. They often carry items I never see in the local markets, often specifically made for restaurants.......Willie
  9. superdave

    superdave Smoking Fanatic

    I like the ciabatta rolls as well for a little firmer roll.  If I want a soft roll, I go with something like a sweet French so that it will still hold up whether sauced or not.  IMO, too many of the buns like Hawaiian rolls fall apart too easily with a loaded sandwich. 
  10. renorose

    renorose Newbie

  11. sawhorseray

    sawhorseray Smoke Blower

    I found a bread roll recipe some time back that I've become real fond of and pretty darned consistent with using. I clicked on the King Arthur link and like the way that recipe looks, going to give it a shot in a day or so. Thanks, RAY
  12. ak1

    ak1 Master of the Pit OTBS Member

    I like pre packed kaiser buns that I get at a local grocery store. I've tried fresh baked from various bakeries in the area, but to me theyre just not right. 
  13. welshrarebit

    welshrarebit Master of the Pit

    I'll take a portugeuse sweet roll with anything!!!

    Anyone else think it's odd that there's no such thing as "Hawaiian" bread in Hawaii? Lol

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