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Post by lavawalker on May 24, 2016 2:01:51 GMT
Hey all,
I like to make pulled pork in the crockpot and use it for sandwiches.. I've used hamburger buns (or Kings Hawaiian) in the past, but they just don't seem substantial enough. Even though i toast them on one side on the griddle, they still get soggy. Do you have a favorite bread or bun you like to use for pulled pork sandwiches?
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Post by freecharlie on May 24, 2016 2:07:06 GMT
We just use buns. Sometimes we use the sesame seed bigger buns. Is your pulled pork too wet?
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naby64
Drama Llama
Posts: 5,991 
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Post by naby64 on May 24, 2016 2:07:11 GMT
I'm of no help. I use hamburger buns. But my pulled pork is not wet. Once it cooks and I shred it, there is not a lot of liquid. Even after adding my BBQ sauce, we're good.
Is your's in a lot of juice?
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Post by Basket1lady on May 24, 2016 2:08:04 GMT
I like to use the chibatta buns from Walmart. They have a poppy seed and onion variety that's really good. I toast them and add cheese. Yum!
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Post by CarolT on May 24, 2016 2:08:38 GMT
My pulled pork isn't that juicy. When I make Italian beef sandwiches, I use ciabatta rolls - they are a lot sturdier.
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kelly8875
Pearl Clutcher
Posts: 4,391
Location: Lost in my supplies...
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Post by kelly8875 on May 24, 2016 2:09:22 GMT
I'm another vote for it sounds like your pulled pork is too wet. It shouldn't drip at all. Even after adding bbq sauce. We just use whatever kind of hamburger buns appeal to us that day, and never toast them.
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SabrinaP
Pearl Clutcher
Busy Teacher Pea
Posts: 4,367
Location: Dallas Texas
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Post by SabrinaP on May 24, 2016 2:09:33 GMT
We use big and sturdy hamburger buns. I like the bread a bit soggy though. Yum!
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AmandaA
Pearl Clutcher
Posts: 3,502
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Post by AmandaA on May 24, 2016 2:13:28 GMT
I like the pretzel buns you can get from the bakery at Costco. They also have brioche hamburger buns that are a bit more substantial than your average grocery store buns.
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Post by JustKim on May 24, 2016 2:37:11 GMT
I use the chibatta roles from Costco
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Post by papercrafteradvocate on May 24, 2016 2:40:14 GMT
An Italian style bun, or a hoagie style bun they have a chewy outside that holds up to the juice/sauce
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scrapngranny
Pearl Clutcher
Only slightly senile
Posts: 4,769
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Post by scrapngranny on May 24, 2016 2:56:03 GMT
We use the Sara Lee hearty buns.
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azredhead
Drama Llama
Posts: 5,755
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Post by azredhead on May 24, 2016 2:56:18 GMT
rhodes rolls! I now try to keep a bag of them in my freezer.
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Post by crazy4scraps on May 24, 2016 3:06:17 GMT
We use the brioche buns from Costco for hamburgers, pulled pork or chicken, pretty much any kind of sandwich like that.
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Post by littlemama on May 24, 2016 12:05:05 GMT
I flip the bun over, so the "top" of the bun is supporting the pork. That seems to help.
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Post by Merge on May 24, 2016 12:11:01 GMT
Ciabatta.
Not chibatta.
In Italian, the Ci together makes the "ch" sound
And I agree, it's good for drippy sandwiches.
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Post by bigbundt on May 24, 2016 13:13:07 GMT
Hamburger buns. Don't have an issue with soggy buns unless the meat is really juicy. When pick up the meat with tongs and kind of squeeze out the juices before putting it on the bun with sauce.
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Post by anonrefugee on May 24, 2016 13:14:51 GMT
I'm no help. We use tortillas.
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Post by scrappersue on May 24, 2016 16:05:31 GMT
I use Kaiser rolls from the grocery store bakery. Kind-of like a really sturdy puffier hamburger bun. I am making pulled pork sandwiches for DD's grad party in two weeks. I need to call the store and order the rolls.
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Post by bc2ca on May 24, 2016 17:02:46 GMT
I like a denser, sturdier bun like a brioche, ciabatta or Kaiser roll for pulled meat.
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Post by lisae on May 24, 2016 22:18:49 GMT
We use those corn dusted hamburger buns. I can't remember who makes them. There are 6 to a package and they are so yummy.
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Post by Scrapper100 on May 24, 2016 22:47:06 GMT
Drain your meat then use any buns you want. We usually use good hamburger buns it pretzel buns the Kings ros sound really good to. I had sliders from s local food truck on them and they were really good.
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Deleted
Posts: 0
Jun 21, 2024 20:31:49 GMT
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Post by Deleted on May 24, 2016 22:50:11 GMT
Use tortillas and use the pulled pork for carnitas. A little pico, sour cream, avocado and cheese - YUM!
When you cook your pork roast, pour in a jar of green salsa, a little cumin, a little garlic, a little cinnamon, and onion powder.
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NoWomanNoCry
Drama Llama
Posts: 5,856
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Post by NoWomanNoCry on May 24, 2016 22:57:27 GMT
Kaiser rolls here.
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Post by gmcwife1 on May 24, 2016 23:39:50 GMT
We don't make drippy pulled pork so it's anything from King's Hawaiian rolls, to slider rolls to corn tortillas  |
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Post by AussieMeg on May 24, 2016 23:42:12 GMT
We went to a friend's house for lunch a while ago and he made the best pulled pork, and he served it with brioche buns. OMG they were delicious. So much nicer than a normal bun.
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Post by lavawalker on May 24, 2016 23:48:30 GMT
Well, I don't think I make them too wet, but maybe I do.... Either way, I think I'd like a more sturdier bread and will try one of your ideas. Thanks! |
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