What rolls/buns do you guys use for a pulled pork sammich? I've been using Brioche rolls and they get pretty soggy.
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Rolls for pulled pork
- Thread starter Maylar
- Start date
I like using King's Hawaiian rolls to make sliders with pulled pork.
Vision
is Blowin Smoke!
Arnold Sesame Seed Hamburger Rolls.
I'm with John.
Kings Hawaiian rolls are the bomb. They made jalapeno flavored ones for awhile. Also great for pulled beef, and fatty sliders. The sweetness complements your coleslaw, but does not take away from the pulled pork flavor. Also, they are perfect for portion control.
BallPark makes larger size sweet buns... but the last time I bought those was at least a couple of years ago. The label actually shows coleslaw, so they did their research.
BallPark makes larger size sweet buns... but the last time I bought those was at least a couple of years ago. The label actually shows coleslaw, so they did their research.
JIMSMOKES
Full Fledged Farker
Cheapest white bread buns I can find gets me more complements than any others.
I hate white bread so my wife keeps wholewheat for me.
I hate white bread so my wife keeps wholewheat for me.
Whisky
is one Smokin' Farker
Onion rolls....toasted.
Gnarlbecue
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I like a good ol sesame bun, lightly toasted. The biggest ones I can find.
Cheap white buns are the best way to go. Makes what you put in the sandwich the star, not the bun you got from a bag.
Brioche, potato, or just cheapy burger buns, but a light coat of mayo helps with the soggy issue. Even better, a light coat of mayo or butter and toast on the grill or a pan and even better.
Bob
Bob
Just plain hamburger rolls
seattlepitboss
is one Smokin' Farker
Another vote here for the cheapest white hamburger buns around. They do, however, have to be fresh that day. I used to cook for a party of 100-120 people every summer and I always cooked pulled pork and pulled beef. I made sure I knew exactly what time the bread delivery trucks rolled and I bought fresh-that-day buns and everyone loved them.
I think pork is fatty enough so you don't need super-buttery brioche, nor does it need the cake-like sweetness of King's Hawaiian.
seattlepitboss
I think pork is fatty enough so you don't need super-buttery brioche, nor does it need the cake-like sweetness of King's Hawaiian.
seattlepitboss
BuffettFan
Babbling Farker
#6 for Kings Hawaiian.
I like the hint of sweetness with the pork.
I like the jalapeño ones, wife doesn't, so unless we're having folks over, I just get the originals.
I like the hint of sweetness with the pork.
I like the jalapeño ones, wife doesn't, so unless we're having folks over, I just get the originals.
PitRow
is one Smokin' Farker
Personally I'm not a fan of the sweet rolls, but everyone else here likes 'em so that's usually what we end up with. If it were just me, a plain old dinner roll or cheap sesame hamburger bun will do just fine thanks.
blackdogbbq21
Take a breath!
Martins when i can get them
The best way to stop/slow a bun from getting soggy is a layer of fat. mayo, butter, etc. Make it thin if you don't want it to change the flavor of what you are eating.
Charny
Full Fledged Farker
There is a very old fifth generation German bakery, Spatz's, that is unfortunately not near me. Distribution is very limited. They are known for their amazing white bread in a regular shaped sliced loaf.. It makes the most incredible toast - the texture. It crumbs. It crunches and pulls apart. It isn't spongy, it isn't tough. The flavor is good, but mild. It isn't sour.
And it really holds together in a sandwich (even when not toasted), standing up to sauces and liquids. It is even good for a burger. I am not really a toast eater, but man, that is good toast.
We have a family member who picks it up and we freeze it. Up until several years ago it came in a white paper bag. As a kid, like most, I preferred squishy fake bread.
A lot of soft breads and buns these days turn to complete mush when they get wet. And a lot of buns and rolls are packed with chemicals for softening, and you can smell them. Especially after freezing. One is azocarbomide (though I don't know if I can smell that one) - it is a foaming agent that makes the bread .. foam... It is also used to make rubber foam (seriously). Subway took a lot of heat for using it and they stopped, but it is still common. Another is propylene glycol.
Back in the day common hamburger buns were pretty good. Now so many are pretty awful. Even a lot of those baked in the grocery bakery have azocarbomide and other junk. Many people want bread that stays mushy soft for weeks.
And it really holds together in a sandwich (even when not toasted), standing up to sauces and liquids. It is even good for a burger. I am not really a toast eater, but man, that is good toast.
We have a family member who picks it up and we freeze it. Up until several years ago it came in a white paper bag. As a kid, like most, I preferred squishy fake bread.
A lot of soft breads and buns these days turn to complete mush when they get wet. And a lot of buns and rolls are packed with chemicals for softening, and you can smell them. Especially after freezing. One is azocarbomide (though I don't know if I can smell that one) - it is a foaming agent that makes the bread .. foam... It is also used to make rubber foam (seriously). Subway took a lot of heat for using it and they stopped, but it is still common. Another is propylene glycol.
Back in the day common hamburger buns were pretty good. Now so many are pretty awful. Even a lot of those baked in the grocery bakery have azocarbomide and other junk. Many people want bread that stays mushy soft for weeks.
