We use bulky rolls. I usually grill them cut side down with some butter. They're pretty sturdy.

Martin's Potato Rolls.

I think you can't go wring with a good Kaiser roll.

I will second Martin's potato rolls. : )

Nice and firm one side toasted but soft enough to hold the sauce and guts. A background to the good stuff. Not a fan of hard big aggressive bread.

I am making pulled pork this weekend too (though in the slow cooker). I use brioche buns and lightly toast them first ....

It surprises no one that I do strange things.

I like pulled pork with naan bread.

dcarch

Ooh, a pulled pork, naan pizza on the grill!

Naan is good and so is brioche. Making naan now but having with Asian meatballs, cucumber salad, and a zesty lemony homemade hummus.

Coleslaw is a perfect side or on top. If a good purchased naan is available or a brioche, have all three.

Naan is not at all strange.

Best is what is available locally fresh. Just too much firm bread hard rolls are thick and overpowering. Best to have something not so dense. Like a hard roll or something 'fat' and hard like a ciabatta.

OP says, "These will be purchased,not homemade"

Naan bread can be found in supermarkets ready made.

Some pulled pork recipes can be sloppy, not if you eat it with naan bread.

dcarch

I learn something on this forum everyday! What I call bulky rolls are the same as Kaiser rolls. Who knew? They aren't hard rolls, but they aren't sweet and mushy. I don't like sugar in bread, which rules out brioche, Hawaiian - even Martin's potato rolls.

seagrass- that's why I think Kaiser is the workhorse of rolls. It doesn't have a tough crumb or crust, but it can stand up to some drippage and sauce.

I saw a tip the other day on a food show about serving pulled pork on large rolls --- remove some of the bread from the middle of the split bun so you have more room for the pulled pork (a "nesting place", so to speak, to help keep it in the bun) and coleslaw topping (if adding it). The reason is because there is often too much bun to meat ratio when you bite into a really large bun. Some of the larger buns can equal an obscene 3 or 4 servings of bread (a serving = 1-ounce) at one sitting, instead of the more common 2 servings for a smaller bun. But then, in this carbohydrate-driven world, who counts carbs.... It was an interesting tip that helped the chef win the competition when the judges asked about it.

I always rip out the middle of over-sized buns and the one bagel i have a year.

Why i like potato buns. Toasted they hold the juices but wet the bun a bit a smish to hold it all together with the slaw Memphis style. I don't find them sweet at all but i like a vinegary sauce, not a sweet one.

Don't forget the sprouted grain bread and the gluten-free, lol.

Dixie cups and forks for the diet-ing and no carb crowd. (joking)

This so reminds me of a friends bbq party. Large crowd and the hostess insisted we all have it her way. The buns were big, top heavy, hard and not toasted so i just wanted the bottom only so 'open-faced' without slaw. Her slaw is very sweet using about 50/50 sweet pickle to cabbage.

Her husband makes outstanding juicy pulled pork. Much better than most and leaps above any i've made. I just wanted to savor it my way. As did many of us.

Bizarre she yanked plates and stomped and started crying....freaky. She puts those pickles in everything. I'm an adult. Don't make me eat that, : )

Must have been 30 states and 10 countries and multiple skin tones at that party and so many varied palates. Besides dietary issues.

Too much bun or bread is a big turn off for me. I always wind up ripping redundant tortilla off wraps because I hate the ends that are like quadrupled.

At our favorite Italian deli where we treat ourselves to hoagies, they take the rolls and tear the insides right out before stuffing them. Maybe that's why I love them ;-)

Bizarre she yanked plates and stomped and started crying....freaky. She puts those pickles in everything. I'm an adult. Don't make me eat that, : )

*******

Because you shattered her vision of the perfect pulled pork sandwich?

There are some issues there...

I'd cry if I had to desecrate really good pulled pork with cloying slaw! And I'd be crying for the poor pig!

To me, the purpose of using slaw as a condiment is to add crunch and acid, not sugar.

I think we all have our idea of the perfect bbq sandwich and mine always involves soft buns and coleslaw ( but no pickles, thank you! ick)

To me, a certain amount of messiness is par the course and....we haven't even discussed sauce.

But it's all good too, hard to go wrong with high fat meat and bread.

I made a casserole, yep, with diced potatoes, seasonings, onion, and pulled pork and topped the whole thing with cheese and baked until crispy. I was surprised at how it got raves from a group of 20 and was devoured over some more frou frou but appealing to me, foods.

For a great GF option...serve pulled pork on corn tortillas with chopped cabbage or coleslaw. It's a great taco! (Just picked up mini tortillas today.)

We also chop it small and make nachos.

Last pulled pork sandwich I served was on a 30 min cheese roll recipe. It's a soft and chewy bread roll. It'll hold up well to juicy burgers or drippy pulled pork. And toasts great the next day for breakfast sandwiches.

I overnight roast the double shoulders from costco to make my pulled pork. I freeze several ziplocs for quick week night meals later. I probably cook it 3 times a year.

Wednesday I made baked pulled pork taquitos from freezer pork. Flour tortilla, shredded cheese blend, roll, brushed with EVOO and baked at 400F till golden and crispy. Dipped in home made BBQ sauce. Served with slaw and home made refried beans.

Laughing and laughing at "...hard big agressive bread." And I totally know what you mean and agree!

I went with Martin's Potato Rolls which had been posted before I left for shopping & I was pleased to find at our grocery store.

It was all so delicious! DH used his new Kamado Joe grill for the pork & it was amazing. My DD & I aren't big meat eaters & we swooned over it.

I cut back on amounts listed for some ingredients in my coleslaw (like sugar) & the slaw was fresh tasting and a perfect complement to the seasoned meat. A little homemade mac salad & fresh corn and I had 3 Dads who were in heaven. this is a mostly healthy eating group, but we were just fine to suspend the rules for this special meal.

Which even had a fresh baked Cherry Pie a la mode for dessert ;)

That looks wonderful.

Catherine Z8-ish PNW

Laughing and laughing at "...hard big agressive bread." And I totally know what you mean and agree!

******

Me, too! Was just offered "aggressive" bread last night! At a party where very good quality pulled pork (and brisket!!) was offered. They offered pre-made pulled pork sandwiches on hard rolls (and split in two), with cole slaw topping.

Boy, did I ever pass those over for a helping of just pulled pork and a couple slices of brisket!

No thank you!

Save your chew, and save your carbs.

OMG, amck2! What an amazing meal. Kudos!