Buns for roast piggy

Hi all,
I'm roasting a whole hog this weekend for my daughter's first birthday. Wondering if you have some recommendations on where to get 50-60 buns for pork? Also open to discussion over what types of buns to get. I'm in Edgewater if that helps sway a bakery decision . .

Thanks!

Hi,

I will admit I am partial to cheap squishy bread for my BBQ.

However, this thread on mini buns will likely find you a bun you will like.

Are you cooking the big? If not, where are you buying it from? It's always interesting to know where roast pig can be sourced.

Regards,

patrad wrote:Hi all,
I'm roasting a whole hog this weekend for my daughter's first birthday. Wondering if you have some recommendations on where to get 50-60 buns for pork? Also open to discussion over what types of buns to get. I'm in Edgewater if that helps sway a bakery decision . .

Thanks!

For a yin/yang experience maybe the onion rolls from Tel Aviv Kosher bakery?

Hey Cathy, I know that pig for roasts can be sourced from many places. If you are roasting yourself you can order one from the Butcher and the Larder. There is also a small butcher on Halsted between Grand and Lake. Additionally, if you have the money to blow, Paulina Meat Market can get you any cut of meat you would want.

If you are talking about a fully cooked however, there are a couple catering companies that will do it. The most prominent and hardest to book (and most delicious) would be the Sweet Baby Ray's catering. I have also personally ordered a fully cooked hog from http://www.thefrontierchicago.com for a very good price.

I like to get King's mini Hawaiian sub rolls for pork sandwiches but I know that's a little more pricey than getting rolls from a bakery.

The pig roast we attended on July 4th also used the King's mini Hawaiian rolls. Good size and texture.

-miss ellen

Three rec's for buns.

1) as stated above, King's Hawaiian. But I do pulled pork in their split top "frankfurter/New England" style.
2) seeded kaiser rolls
3) older baguette/French loaf. In the past we sliced the meat, put it on long loafs (has to be crunchy/stale) with sauce and drizzled fat drippings. People cut what they want.

Congrats on the kid. Watch out for the pertussis vaccine. A reaction to the second shot (which you should be past) killed my first after a very miserable year.

I'd hit up Costco... I believe they carry the King's Hawaiian rolls in larger quantities, and also have other decent bun/roll options like mini pretzel rolls & dinner rolls in their bakery, large quantities of Rosen's hamburger buns, etc.

No offense, but if you can "slice the meat," something's wrong

Based on my Eastern NC experience, I'm partial to big, cheap squishy burger buns, possibly potato buns if you can find them. Have done Hawaiian as well. Of course Cuban bread would be a natural (especially if you offer some mojo or vinegar based "dip" on the side to prevent serving chokers). (Similar to the suggested baguette.) For my roasts, lack of interest has led me to basically ditch all breads. The starch is moros and yuca.

I think potato rolls (e.g., Martin's) are great for bbq pork and all sorts of burgers and sandwiches.

Thanks everyone. . .in my head I was thinking some bakery would have some ideal nice crusty rolls that would stand up nice. . . last time I did pulled pork I ordered some from Dinkel's. Kind of pricey though for 50+. I am having a semi-Hawaiian theme and am going to stuff the pig with a pineapple/onion mixture. . so maybe those Hawaiian rolls are the way to go . . I am making a Sam's Club run. Would still much rather support a Chicago business than Walmart as much as possible. . . i digress.

I'm getting the pig from Olympia Meats ($2/pound). I got the Rotisserie from XL Manufacturing (Lawrence & California). I got the charcoal from Berger Bros ($.50/pound). I was going to make mine own sauce but work is interfering tomorrow, I'll prob grab a smorgasbord of sauces from Paulina. Side note: I've called many, many butchers in town for pork prices (I make a lot of sausage) . . Two of the cheapest are places down in West Loop (Halstead, Olympia) and Polish delis (ex: Andy's). Paulina and PQM rank in the highest although PQM sells Berkshire pork. I asked last time I was at Paulina about whole hogs and they do not sell any whole animals.

I was also thinking I just get a bunch of tortillas, onions, cilantro and salsa and make tacos. throw some tomatoes, garlic and jalapenos under the pig for a while and make a roast salsa.

ill prob do both

Cheap, local and not frozen: Grant Park about 1.70 from Indiana farms.

I would go with cheapest if you don't insist on organic or heritage breed. It's mostly the same.

Gunthorp will get you a great one for 4 bucks a pound. Feed prices due to last years' problems are through the roof, according to the farm. "Cheap" at Peoria and Grant Park is historically a buck a pound. YMMV.

patrad wrote:I was also thinking I just get a bunch of tortillas, onions, cilantro and salsa and make tacos. throw some tomatoes, garlic and jalapenos under the pig for a while and make a roast salsa.

ill prob do both

Most of my BBQ lately goes into corn tortillas. For smoked pulled pork I usually make a bean, corn salsa mixture that I just came up with based off of other stuff I've had that's similar. Here's what I usually put together;

1 can of corn drained
1 can of black beans rinsed and drained
1 can of diced tomatoes with the extra juice strained out
1/2 of a large or a whole medium onion(white or red) diced fine
1 jalapeno pepper diced fine
1 bunch of cilantro diced/chopped whatever
1 lime juiced into mixture
1 tbsp agave nectar or sugar+
Salt and pepper to taste

Mix all of that together in a bowl and sweeten to taste with the agave or sugar.

This over smoked pulled pork on tortillas is one of my favorite things to make/consume.