Going to attempt smoking a pork butt for the first time this Saturday. Figure on firing up the smoker around 8:00 - 8:30am. Doing up some ribs, chicken and dogs, as well. Having a bunch of friends over to celebrate my 53rd birthday. You're all invited! So here's the question - what is your perfect roll or bun for a pulled pork sandwich? I want something that will hold up to the sauce and not get soggy, but I don't want a bread that's tough and overly chewy, either.
I prefer the onion topped hamburger buns. They are easy to find at any grocery store and a bit larger than regular hamburger buns. Toast them and they hold up just fine. Alternately, crisp up some leftover pulled pork with some onions in a lightly oiled skillet over high heat to make Carnitas. Throw them on tortillas and you have tacos/burritos
I shouldn't be hungry at 8 am, but now I want a BBQ Sandwich. Happy Birthday buddy, hope it's a great one.
Back before our GF household days, this would have been my choice! The pork is the star, however, everything else is window dressing….
Operative word there is "little". I don't mind a little soggy, but with the wrong bun it gets so soggy you need a knife and fork to finish it.
I've made these: Potato rolls (a GF variation) Soft, but sturdy; airy & slightly sweet, go great with pork and slaw. Messy sandwiches, of course.... Requires some planning, but worth it.... INGREDIENTS 5- cups all-purpose flour or GF flour blend 1 (1/4 ounce) package active dry yeast 1-1⁄2 cups water (105 to 115 F)1⁄2 cup mashed potatoes 1⁄3 cup butter, melted1⁄4 cup sugar 1 teaspoon salt In large bowl combine 2 cups of the flour and the yeast. In small mixing bowl combine warm water, potatoes, butter, sugar and salt. Add to dry ingredients in mixing bowl. Beat with electric mixer for 30 seconds on low, scraping side of bowl. Beat on high speed for 3 minutes. Stir in remaining flour with a dough hook (or knead by hand), as needed (with most bread recipes the actual amount of flour required depends on humidity, etc. so add slowly until dough pulls away from sides of pan and forms a ball). Cover and refrigerate for 2 to 24 hours. Punch dough down. Turn out on lightly floured surface. Cover and let rest for 10 minutes. Grease 13x9-inch baking pan. Shape dough into 24 rolls. Divide by cutting dough piece in half and then each of those pieces in half—continuing until you have 24 pieces. That helps to get a more uniform size. Make balls by holding dough in both hands and gently smoothing by pushing the edges towards the back. Place rolls in prepared pan. Cover and let rise in a warm place until nearly doubled in size (about 40 minutes). Bake at 400°F for 16 to 20 minutes or until golden brown.
Not an expert on these things..it all looks good to me and the thread is giving me an appetite.. Happy birthday bro!.
Steve, I'm not sure that the Penguinators will let me travel to NJ on my own... security risks and all. So, do you think I can get some takeout instead? As to the roll question... either chiabatta or brioche for me.