Big argument in my house... Which buns are the best for pulled pork!... real slow cooked pork shoulder, with slaw!
- a few are saying soft, butter (Vilaggio-type)
- a few are saying standard Kaizer buns
- and then there are the Tuscan, goofy triangle... whatever... not a big fan, but will they work? I dunno.
Personally, I like a buns a bit on the sweeter side and soft...but they are messy! because they tend to break away or get a bit too moist. so what do my friends @ Chowhound say?