Pulled Pork Samich

Discussion in 'The Good Life' started by swarden43, May 5, 2015.

  1. swarden43

    swarden43 "It's your shave. Enjoy it your way."©

    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.
    Bobcat and FacialCarnage like this.
  2. Omaney

    Omaney Well-Known Member

    Toasted Kaiser Roll, don't forget the slaw.
  3. Heloguy

    Heloguy Well-Known Member

    In my opinion, you can never go wrong with a good sourdough bun.
  4. david of central florida

    david of central florida Rhubarb Rubber

    kings Hawaiian rolls
    and pepper Jack cheese
    bigjustin, TheFiveO and Bristle Me like this.
  5. Omaney

    Omaney Well-Known Member

    Yeah, the King's are pretty good too. I can eat a whole loaf of that in minutes.
    TheFiveO likes this.
  6. figment714

    figment714 Well-Known Member

    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
  7. Darkbulb

    Darkbulb Cookie Hoarder

  8. Sara-s

    Sara-s This Pun for Hire

    I think a ciabatta roll would work well.
  9. Omaney

    Omaney Well-Known Member

  10. FacialCarnage

    FacialCarnage Well-Known Member

    I shouldn't be hungry at 8 am, but now I want a BBQ Sandwich. Happy Birthday buddy, hope it's a great one.
  11. HolyRollah

    HolyRollah BaconLord Staff Member

    Back before our GF household days, this would have been my choice!
    The pork is the star, however, everything else is window dressing….:D
  12. cubancigar2000

    cubancigar2000 Well-Known Member

    whats wrong with a bun getting a little soggy from the barbeque sauce YUM
  13. swarden43

    swarden43 "It's your shave. Enjoy it your way."©

    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.
  14. HolyRollah

    HolyRollah BaconLord Staff Member

    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....

    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.
    bunchabull likes this.
  15. Slipperyjoe

    Slipperyjoe Rusty Metal Tetanus

    Not an expert on these things..it all looks good to me and the thread is giving me an appetite..:eatdrink020: Happy birthday bro!.:eatdrink013:
  16. BigMark

    BigMark Tests razors by shaving Wookies

    Well i live in CT and you live on NJ, so what time should I leave my house?
  17. emmijack

    emmijack Well-Known Member

    Those rolls look delicious, my mouth is salivating right now!!!
  18. swarden43

    swarden43 "It's your shave. Enjoy it your way."©

    Takes me 4 hours to get to Mystic. Just follow 95 down over the GW onto the NJ Turnpike, exit 4.
    Bama Samurai likes this.
  19. BigMark

    BigMark Tests razors by shaving Wookies

    You are serious Steve ? I gotta work and my truck wouldn't make it. :-(
  20. richgem

    richgem suffering from chronic clicker hand cramps

    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? :drool:

    As to the roll question... either chiabatta or brioche for me.

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