Sourdough hamburger buns with pulled pork has become one of our absolute favorite meals and it is super-duper easy to make.
Lately, we’ve been all about the meal prep on the weekends since the weekdays for us tend to be short on time (gym, work, being a parent, Netflix). And it’s been pretty fantastic! Like for this recipe, we made the bbq sauce and sourdough hamburger buns the Saturday before.
All you gotta do is take out your sourdough hamburger buns from the freezer, put your juicy pork roast in the slow cooker, cover it with about a quart of homemade bbq sauce, and shred it 6-8 hours later. Cook up a side of some garlic mashed potatoes and steamed broccoli and you’re good to go.
Your family will be head over heels in love with you for making such a tasty meal. You don’t have to tell them it took you all of 5 minutes to prep the meal that day.
Now one of the best parts of this meal are the fluffy sourdough hamburger buns. Lately, we’ve been obsessed with our bbq sauce with sourdough stuff. For some reason, the tangy sourdough and the sweet bbq sauce taste like heaven together (that’s why we also love making bbq chicken pizza).
On our blog, we’re always talkin’ about truly fermented sourdough bread. When you’re at a restaurant or at the store and you see sourdough written on the label, it’s almost certainly sourdough flavoring, or they didn’t give it enough time to work it’s magic on the flour.
True sourdough bread takes hours to prepare because it breaks down the gluten and harmful anti-nutrients in flour. Instead, our impatient society (the we want it NOW generation era) uses fast-rising yeast – which is redundant if you’re preparing it properly with sourdough. In fact, not using sourdough bread is one of the main reasons for the rise in gluten intolerance.
True sourdough bread also only has 4 ingredients: sourdough starter, flour, salt, and water. Buns require a few more ingredients, but that’s what sets them apart from plain ol’ bread.
(If you’re not currently keeping sourdough in your fridge, go check out our complete guide sourdough starter here. It doesn’t even count as a pet for your rental)
Now, make sure that after you bake these sourdough hamburger buns you let them cool off before putting them in the plastic bag. We may or may not have (okay, definitely did) put our warm sourdough buns together in a big bag and put them in the fridge. Condensation, anyone?
A couple of days later they had a bunch of mold spots on them. A COUPLE DAYS.
Shoot me now! All that work for nothing?! Not gonna lie, I just cut off the mold spots on some of them and ate them. TMI? And no worries, they usually last MUCH longer than that (if you’re not brain dead like us) – we like to put two in a plastic bag and toss in the freezer
Make sure you also whip up some burgers with these sourdough hamburger buns. We use grass-fed beef patties, fresh produce (avocado is a MUST), the bbq sauce, crispy pastured bacon, raw cheese, and whatever else suits your fancy. The possibilities are endless.
Alrighty, here is our sourdough hamburger buns recipe with pulled pork. Let us know how you like ’em in the comments below.