Best roll/bun for pulled pork?
Hi, chowhounds of the South,
I thought I would ask here for some info about what is the right sandwich roll for a pulled pork sandwich? I don't think it's really just a hamburger bun, is it? I have tried to search for some advice and a recipe but didn't find anything much.
Most articles detail exactly what the definition is for the 'right' pulled/chopped pork or slaw and then they completely forget to talk about the bread part of the dish. And I'm sure there must be a certain type of roll/bun for pulled pork. (I'm from California so I don't know much about this stuff) If you could just point me to a link with some good info that would be great! Thanks.
The traditional bread really is a plain old hamburger bun, but I prefer less plain hamburger buns (for hamburgers as well as BBQ) which I make out of Challah dough. Any good yeast bread will make good burger buns. Divide into 4 oz (120gram) pieces, and round the pieces into rolls. Cover and let rest until you can flatten them (about 10 or 15 minutes, depending on how stiff your dough is). Flatten them (either by hand or with a rolling pin) into discs about the size of your fist and about half or 3/4 inch thick. Put them on a parchment-lined cookie sheet, close together so they're just touching. Brush tops with a beaten egg and proof away from drafts until risen and puffy. Egg wash just before baking for extra shine (optional) and bake at 375 until brown.
Shows about Texas butcher shops/stores that serve BBQ brisket, emphasis the use of sliced white bread to soak up the juices.
I like to use the larger hamburger buns (4-5" diameter) which are sometimes labeled as BBQ buns. The larger size helps contain a generous serving of of a somewhat sloppy meat and sauce mix. Soft is also good.
Still, I don't see why you couldn't use something with a bit more substance, such as a Mexican torta roll. And in Chicago, they like to use a longer Italian roll for the sloppy Italian Beef.
JepJonson is right - a plan old hamburger bun. According to HOLY SMOKE by Reed & Reed: "You take a bun, add a mound of chopped or pulled barbecue, a splash of sauce/dip, a topping of cole slaw, and that's it. There's not much to be said about the bread, except don't get fancy. You want a cheap, commercial white-bread bun: Wonder, Merita, Kern's, Bunny, Holsum, the Food Lion house brand - some tasteless, absorbent vehicle like that. A couple of Eastern places offer sandwiches on cornbread, and that's pretty good, too, but don't fool with crusty French bread, or chewy sourdough, or brioche, or deli-style Kaiser rolls. The bread's role is mostly structural. It's just a medium; the barbecue is the message."