Type of Bun for Pulled Pork

SmokinQ · Posted: Feb 26 2009 Post subject: Type of Bun for Pulled Pork

I would like opinions.

I am looking at selling pulled pork at the local farmers market this summer and want opinions on what type of bun works best for piling on.

I am looking at hamburger bun or a sausage/hot dog bun.

Hamburger bun is the obvious choice as it is more traditional. With a Hamburger bun most people will be walking around as they eat with one hand. This may pose an issue with people loosing some pork on the ground and may not come back if they find it too difficult to eat.

Now a sausage roll is nice as you can just open it up and pile in some pork. It would be easier to eat with one hand which leaves the other hand free to buy a pop off of me. Also since I am going to sell smoked sausage on a bun I can use the same buns for multiple meat items. I am not sure though if people are put off by pork on a dog bun or not.

All opinions and experience welcome.

Thank you,

Pit Boss · Posted: Feb 26 2009 Post subject:

Plain white burger bun. Please don't use a sesame seed bun...that's sacrilegious where I'm from.

If you wrap the swch in deli paper and the customer uses said paper to hold the swch, then they won't (read: shouldn't) have any problem with pork dropping to the ground. I've yet to find a bbq swch that I couldn't eat with one hand.

How much you can pile on will depend on the size of the bun. You generally are able to choose from 3", 3.5", 4", and 5". These are the common sizes I'm used to seeing. You can easily get 8oz on a 5" bun.
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allsmokenofire · Posted: Feb 26 2009 Post subject:

Another alternative would be to split the sausage, and serve it on the hamburger bun. You could also offer a combo sandwich with sausage and the pulled pork on it. As mentioned, serve them wrapped and they should be easily portable. You could still inventory just one bun, and you could probably make a little better margin on the combo sandwich.

....just my 2 cents. Wink

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Pit Boss · Posted: Feb 26 2009 Post subject:

Maybe I read it wrong, but I don't think he's serving sausage...just pork.
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SoEzzy · Posted: Feb 26 2009 Post subject: Re: Type of Bun for Pulled Pork

Joe Bryant · BBQ Fan Joined: 22 Apr 2008 Posts: 183

Harry Nutczak · Posted: Feb 26 2009 Post subject:

I tried several different hamburger buns and was getting quite disapointed with the performance of them, They looked great, but the texture sucked, Ok found one with a great texture, but the bottom of the bun would crack and fall apart when trying to eat it. Found one that would stay together, but it was too chewy for a pulled pork sammie.

I finally got a sample pack from "Golden Home" Bakery and was able to try everything they have to offer in one huge box!

The 2 rolls we decided on;
The most favored was their "Large Soft Kaiser" roll, it held up great, the texture was soft like the plain-Jane hamburger rolls, and the bottom didn't crack and fall apart. ( A huge pet peeve of mine)

I also liked the "Corn Dusted Steak roll" same properties of the large kaiser, but had a great corn meal topping on it that added extra traction and a nice rustic look.

Sysco offers the sample pack for $1.50, give it a try and see which works out best for you and your area.
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allsmokenofire · Posted: Feb 26 2009 Post subject:

Pit Boss · Posted: Feb 27 2009 Post subject:

4LittlePigs · Posted: Feb 27 2009 Post subject:

I use a 5" dusted bun that is similar to a Kaiser Roll. It is soft enough but yet has enough texture to hold up well. I "fluff" about 6 oz of pulled pork and it looks like a "huge" sammy. My customers love it. They run me about .20 each from my Butternut Distributor. I am also starting to have a lot of my customers get their pulled pork on texas toast. It is good. Very Happy

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SmokinQ · Posted: Feb 27 2009 Post subject:

Thank you for all the help. It looks like the old hamburger bun is the way to go.

As with Sausage this is going to be a separate item that I may sell, you know smoked Italian sausage on a bun. Better then a hot dog.

I am up here in Canada and there is no tradition here for pulled pork like there is in Carolina. Up here pulled pork is fairly new item that is starting to get traction and is starting to get sold more often in standard fare restaurants. There are no BBQ restaurants here so no tradition.

Thank you.

Virginia Q · Posted: Feb 27 2009 Post subject:

Am I the only one who thinks potato buns are the bee's knees for pulled pork?
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hoverlover · BBQ Fan Joined: 27 Jan 2008 Posts: 156

Charlie Q2 · Joined: 02 Mar 2009 Posts: 8 Location: Champlin, Minnesota

I use a par baked french roll and finish them to order. Toss em in melted butter first. My rolls make the sandwich over the top. nothing better than a fresh baked roll right out of the oven. They craddle the meat, sauce, slaw for easy eating. Think outside those old dry kiaser rolls you all use. These will hold for your market situation. Down side is that you have to cook them before you go out on sight and if you don't have a proper kitchen for event preperation this might be a glitch. We put the WOW in comfort food at Q fanatic. Don't serve dry pulled pork either. keep it juicy and tender by smoking it in a uncovered hotel pans to keep the juices, the rack lets um all drip away or evaporate. All the comments I see on the net is how dry so many BBQ places meats are. Low and slow doesn't mean jerky

Good Luck and Success
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Harry Nutczak · Posted: Mar 03 2009 Post subject:

pafisher · BBQ Pro Joined: 08 Jan 2008 Posts: 535 Location: Pa.

i just made a deal with a local baker to supply my bbq with rolls, we sat down and i explained to him what i wanted,, the bottom of the bun had to stand up to my pork ,but i didnt want a gummy roll , and i also wanted it to be a 5 inch sausage roll . the next day he showed up at the bbq with the perfect rolls ,they were just what i was looking for .they cost me 25 cents each (was paying 39 cents for a so called better bun) i get them fresh everyday ,i like them,my customers like them .

what im getting at is .go talk to a local bakery ,it will help your local people and you'll get a better,fresher,product.
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