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Old 08-19-2015, 02:01 PM   #41
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I just tried my new favorite bun for pulled pork sammies last week, King's Hawaiian!
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Old 08-19-2015, 02:38 PM   #42
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Potato rolls were suggested, and I agree. I use them for burgers, and they hold up to a juicy burger better than the regular white buns. White buns tend to disintegrate when they get wet.
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Old 08-19-2015, 02:41 PM   #43
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Originally Posted by medtran49 View Post
Where I'm from originally, the BBQ joints all used plain white sandwich bread, toasted or not per the customer's preference. It was just a carrier for the meat.

Coleslaw was a side, NEVER on the sandwich.

Here in SE Florida in the predominantly black neighborhoods on most Friday afternoons you can drive along quite a few streets and see where the local Q'er has set up and is selling his BBQ by the pound. It comes with a loaf or half-loaf of regular white sandwich bread depending on how much you buy.
I grew up in Michigan - no pulled pork sandwiches there. The first time I had one here in Virginia, I was working late on a project with a deadline and my boss bought me dinner - a pulled pork sandwich on a plain white burger bun with cole slaw on top and fries on the side.

I took a bite and was shocked to taste the cole slaw inside the sandwich. She was shocked that I had never had it before Took me a while to get used to it, but now I love it

The place where she bought it has been on "Diners, Drive-ins and Dives." It's a real drive-in with curb service and everything! And they invented the waffle cone for ice cream

http://www.doumars.com/dous-on-diner...ins-and-dives/
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Old 08-19-2015, 02:41 PM   #44
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Potato rolls were suggested, and I agree. I use them for burgers, and they hold up to a juicy burger better than the regular white buns. White buns tend to disintegrate when they get wet.
How are they getting wet with pulled pork?
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Old 08-19-2015, 02:52 PM   #45
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Quick question about coleslaw. IS it the type of thing that is better the next day after it has sat ? or is it better fresh ??

Your opinions ?

larry
HI, Larry. This is DH's favorite slaw recipe: http://www.seriouseats.com/recipes/2...cole-slaw.html

I make a half recipe at a time. After shredding the cabbage, carrot and red onion, you mix them with sugar and salt and let sit for five minutes (it's okay to let it go longer). This pulls liquid out of the vegetables, softening and flavoring them. Then you rinse, spin dry, mix the dressing separately and dress the veggies to taste.

Then I refrigerate for a few hours so it's nice and cold and the flavors meld. DH will eat it for several days. I only eat a little, for medical reasons.
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Old 08-19-2015, 02:55 PM   #46
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Love coleslaw on a pulled pork sandwich with a vinegar sauce on it. I use kaiser buns made from french dough...
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Old 08-19-2015, 03:18 PM   #47
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How are they getting wet with pulled pork?
Maybe it's because I'm not from the South, but don't you have a fair bit of sauce on it? Dressing on the cole slaw?
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Old 08-19-2015, 03:27 PM   #48
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Maybe it's because I'm not from the South, but don't you have a fair bit of sauce on it? Dressing on the cole slaw?
Even with added sauce, it is moist not dripping with it. Same with the coleslaw, whether the dressing is mayo based or vinegar based. Most often I let the dry rub and smoke speak for themselves! The sandwiches don't last long enough for the bun to get soggy, even if additional sauce is added.
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Old 08-19-2015, 04:28 PM   #49
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Even with added sauce, it is moist not dripping with it. Same with the coleslaw, whether the dressing is mayo based or vinegar based. Most often I let the dry rub and smoke speak for themselves! The sandwiches don't last long enough for the bun to get soggy, even if additional sauce is added.
Must be regional differences. Pulled pork usually requires extra napkins.
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Old 08-19-2015, 04:37 PM   #50
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Must be regional differences. Pulled pork usually requires extra napkins.
There are definitely regional differences North Carolina/Virginia pork barbecue, aka pulled pork, is generally just drizzled with a mixture of cider vinegar and red pepper flakes, sometimes with added hot sauce to taste

Other parts of the South use tomato-based barbecue sauce; South Carolina has a mustard-based sauce. But the sauce is used to enhance the smoked flavor of the pork. Must be careful not to overpower it
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