When making pulled pork sandwiches, the bread you choose to use is an important decision. The right bread can take your pulled pork sandwich from good to great, while the wrong choice can make an otherwise delicious sandwich fall flat. There are a few main factors to consider when deciding which bread to use for pulled pork sandwiches: texture, flavor, and the ability of the bread to hold up to messy ingredients. In general, breads that are soft but sturdy enough to absorb juices without falling apart are best for pulled pork sandwiches. Popular choices include brioche, Hawaiian rolls, potato rolls, and ciabatta.
Soft White Bread
Standard soft white bread, like the kind you would use for a PB&J sandwich, is not an ideal choice for pulled pork sandwiches. While soft white bread is pillowy and absorbent, it tends to quickly become soggy under the weight of juicy pulled pork and barbecue sauce. The flavor of standard white bread also tends to get lost next to boldly flavored pork and sauce. So for your next backyard barbecue or tailgate, skip the sliced white bread and opt for a bread with more structure and flavor.
Hamburger Buns
Hamburger buns are a slight step up from plain white bread when making pulled pork sandwiches. Because they are thicker than sliced white bread, hamburger buns hold up a bit better to wet ingredients. However, they can still become soggy fast and don’t have enough flavor and sweetness to complement rich pulled pork. Keep the hamburger buns for your burgers, and choose a different bread for pulled pork.
Brioche Buns
Brioche buns are a popular choice for gourmet burgers, and they work just as well for pulled pork sandwiches. With a light sweetness, tender crumb, and rich golden color, brioche is well-suited to hold up to messy pork and sauce. Brioche has more structure than ordinary white bread but is still soft and cloud-like when toasted. The richness of the dough pairs deliciously with smokey, fatty pulled pork. Brioche buns are readily available at most grocery stores, making them a convenient option. They are on the pricier side, but their quality is worth it for a special sandwich.
Potato Rolls
With their soft, pillowy texture and sweet flavor, potato rolls are a favorite choice for pulled pork sandwiches. The rolls get their signature tenderness from the addition of mashed potatoes in the dough. The potatoes give the rolls just the right amount of density to absorb juices while maintaining a soft texture. Potato rolls are a great choice if you prefer a sweeter, less dense bread. They come in a few shapes like buns, hoagie rolls, and slider rolls. Find the shape that will best contain your portion of pork.
Hawaiian Rolls
Buttery, sweet Hawaiian rolls are ideal for soaking up the juices of pulled pork without falling apart. These fluffy rolls originated in Hawaii in the 1950s and are made with a touch of sugar. Their slightly sweet flavor balances the richness of pork shoulder perfectly. The soft, airy texture allows them to absorb moisture without becoming dense. Look for Hawaiian rolls connected in round pans or slider-style rolls. Be sure to lightly toast them to maximize that sweet flavor.
Pretzel Rolls
For those who like some saltiness and heartiness in their pulled pork sandwich, pretzel rolls are an excellent choice. Pretzel rolls have a shiny brown, crunchy crust with a soft interior, creating great textural contrast. The hint of salt and malt flavors from the pretzel dough cuts through the richness of the meat. Look for soft pretzel rolls rather than pretzel buns, as the rolls have more surface area for soaking up sauce. Warm them up before constructing sandwiches.
Ciabatta
Ciabatta is an ideal pulled pork sandwich bread if you are looking for something with more structure and bite. Traditional Italian ciabatta has a crusty exterior but a light, airy crumb on the inside. The bread has some weight to it and can hold a generous portion of pork without falling apart. Ciabatta’s savory flavor and chewy but yielding texture pairs wonderfully with smokey pulled pork and tangy slaw. Ciabatta rolls are readily available, but you can also use a loaf of ciabatta cut into thick slices.
Focaccia
Herb-infused focaccia is a delicious choice of bread for pulled pork sandwiches if you want to maximize flavor. Good focaccia has a crisp outer layer but a soft, oily center, creating the perfect moisture ratio for the sandwich. The flavor and texture of focaccia stands up to the pork shoulder instead of getting lost. Focaccia often contains seasonings like rosemary, oregano, and garlic which add another flavor dimension to the sandwich. Use thick slices of focaccia for a hearty sandwich that won’t fall apart under all those delicious toppings.
Kaiser Rolls
Kaiser rolls, also known as hard rolls, are a great choice for pulled pork sandwiches if you don’t want a really soft bread. Kaiser rolls have a decidedly firm and crunchy crust but are still light and airy on the inside. Their sturdy texture allows them to stand up well to juicy pulled pork without compromising on softness for the filling. They provide enough chew to balance out the tender pork. You can find kaiser rolls in bulk for backyard barbecuing at many grocery stores.
Cornbread
For a unique take on pulled pork sandwiches, use cornbread in place of traditional buns. Cornbread makes sense as a vessel for savory pulled pork, with its grainy texture and slightly sweet flavor. Good cornbread should be moist but sturdy enough to hold together when stuffed with pork. Avoid crumbly types of cornbread. Look for a cornbread recipe that includes oil or bacon grease to achieve the ideal richness and binding. Using cornbread takes the sandwich in a more Southern, comforting direction.
English Muffins
English muffins may seem like an unorthodox choice, but they can make excellent vehicles for pulled pork sandwiches. Choose English muffins over rolls when you want a bread with some nooks and crannies for the pork to get into. When split, English muffins provide peak surface area for piling on pork and catching any drips of sauce or slaw. The gridded texture also provides some crispness to contrast with the softness of pulled pork. English muffins aren’t as rich as brioche, but they are a more affordable, portable sandwich base.
Baguettes
For French flaired pulled pork sandwiches, try using slices of crusty baguette. Baguettes have an airier interior crumb than many other breads, which helps soak up moisture without becoming dense. They have a thin crisp crust that gives each bite some crunch. The long shape of a baguette allows you to make smaller sandwiches if you don’t want an enormous portion. Baguette slices hold up well to juicy pork fillings and won’t fall apart. Using fresh baked baguettes really brings out that authentic French bistro feel.
Frenche Rolls
With their chewy texture, light sweetness, and tender crumb, Frenche rolls are well suited for pulled pork sandwiches. Sometimes known as French rolls, these crescent shaped rolls have ends that are crisper than the middle. This gives great textural variety with both crispness and softness. The flavor is mildly sweet and neutral, letting the pork shine. Frenche rolls are the ideal size for personal pulled pork sandwiches. Split them open and pile the pork high.
Sourdough Bread
Sourdough is excellent for pulled pork sandwiches, as its natural fermentation gives it strength to hold up to meat juices without getting soggy. Sourdough has a characteristic tang that balances the rich fattiness of pork shoulder. It has a firm but yielding crumb and a crust that provides crunch. Choose a loaf of sourdough with a fairly close crumb, as large air pockets can make the bread prone to tearing. Whether you use rolls or slices, warm the sourdough slightly before making sandwiches to really bring out that tangy flavor.
Rye Bread
Seeded rye bread adds wonderful complexity and texture to pulled pork sandwiches. The earthiness of the rye pairs beautifully with smokey barbecue flavor. The higher fiber content of rye bread helps it stay intact even when loaded with pork and soaked in juices. Seeded rye adds crunch from grains and provides nutty, toasted flavor. Using marbled rye can help keep the sandwich from becoming too dense. Cut your own slices from a loaf or use deli style rye sandwich rolls.
Naan
For a sandwich with an Indian twist, try using naan bread as the base for pulled pork sandwiches. Soft, pillowy naan is perfect for soaking up juices from pork while providing great flavor of its own. Traditional naan is made with yogurt, giving it a tangy flavor that offsets the richness of the meat. The teardrop shape of naan allows for a nice ratio of fillings to bread. You can keep things simple with plain naan, or use garlic naan or other flavored varieties. Just be sure to warm the naan before assembling your sandwich.
Tortillas
Warm flour or corn tortillas can transform pulled pork into tasty tacos or tortas. Tortillas are a great way to encase pork, slaw, salsa, and other taco fillings into an easy hand-held sandwich. Double up on tortillas to prevent ripping and leakage. The softness and flexibility of tortillas makes them ideal for messy pork fillings. Griddle tortillas briefly so they become pliable but don’t crack. Tortillas are an affordable and customizable pulled pork sandwich option.
Hoagie Rolls
A hoagie roll is a smart choice when you have an overflowing portion of pulled pork to contain. The long tubular shape provides ample room for piling in pork, sauce, pickles, and slaw. Hoagie rolls have a smooth, tender crumb to soak up drippings. They can be soft enough for biting through while still sturdy enough to handle heavy fillings. The length allows you to fold or wrap them around ingredients without making a huge, unwieldy sandwich. You can readily find hoagie rolls at many grocery stores.
Wrap/Flatbread
For a low carb pulled pork sandwich, try wrapping your fillings in a flatbread, lavash, or tortilla wrap. Wraps allow you to contain the pork and toppings without the need for an actual bun or roll. Sturdy wraps like rosemary or garlic flatbreads can provide flavor that complements the pork. Wraps won’t absorb juices as well as bread, so have plenty of napkins on hand. Just be sure the wrap is large enough to fully enclose the pork without ripping. Toasted wraps add an extra layer of texture and flavor.
Sandwich Bread Comparison
| Bread | Texture | Flavor | Holding Ability |
|---|---|---|---|
| Soft white | Very soft | Neutral | Poor |
| Hamburger bun | Soft | Neutral | Fair |
| Brioche | Soft, rich | Sweet | Good |
| Potato roll | Soft, pillowy | Sweet | Excellent |
| Hawaiian roll | Soft, fluffy | Sweet | Excellent |
| Pretzel roll | Crisp exterior, soft interior | Salty, malty | Good |
| Ciabatta | Chewy, airy | Savory | Excellent |
| Focaccia | Crisp crust, soft center | Herb seasoned | Good |
| Kaiser roll | Crunchy crust, airy interior | Neutral | Good |
| Cornbread | Moist, sturdy | Slightly sweet | Good |
| English muffin | Nooks & crannies | Neutral | Good |
| Baguette | Crisp crust, airy crumb | Neutral | Good |
| Frenche roll | Chewy, tender crumb | Slightly sweet | Good |
| Sourdough | Chewy, dense crumb | Tangy | Excellent |
| Rye | Hearty, dense | Earthy | Excellent |
| Naan | Soft, pillowy | Tangy, yeasty | Good |
| Tortilla | Soft, pliable | Neutral | Fair |
| Hoagie roll | Tender crumb | Neutral | Good |
| Wrap/flatbread | Variable texture | Variable flavor | Fair |
Key Considerations
When selecting a bread for pulled pork sandwiches, keep the following criteria in mind:
Absorbency
The bread needs to be able to soak up meat juices without becoming soggy and falling apart. Breads like white sandwich bread tend to disintegrate when wet.
Structure
Bread that is too airy or insubstantial won’t hold up to the heavy pork filling. Choose something with some density and chew.
Flavor
Pick a bread with complementary flavor notes like sweetness, saltiness, or tanginess to enhance the pork.
Moisture
Strike a balance between absorbency and moisture content. Bread that is too dry will become overly saturated.
Holding Ability
The shape and size of the bread must be able to contain the portion of pork without tearing or unwrapping.
Convenience
Consider how readily available and budget-friendly the bread is when making your selection.
Conclusion
Choosing the right bread for your pulled pork sandwiches can really bring the flavors together into sandwich perfection. Soft, sturdy rolls like brioche, Hawaiian, and potato excel at absorbing juices while providing sweet flavor. Heartier sourdough, rye, and ciabatta provide structure and complementary flavor. Don’t settle for subpar sandwich bread and instead take your pulled pork creation to the next level with bread that can stand up to the filling. Whether you are feeding a backyard crowd or just yourself, putting thought into the sandwich carrier is worth the effort for mouthwatering pulled pork every time.