NORTH CAROLINA-STYLE PULLED PORK SANDWICHES AND COLESLAW
A pulled pork recipe from the October 2008 issue of "Every Day with Rachael Ray." Looks really good!
Provided by Karabea
Categories Lunch/Snacks
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches
- In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.
- Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
- Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.
- For the coleslaw: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.
CAROLINA STYLE PULLED PORK SANDWICH
I like to call this "The Worlds Greatest Sandwich". Cooked overnight in a crock pot, the meat is tender, juicy, and messy..the way a BBQ sandwich should be. Top it with your favorite cole slaw, and you have one tasty meal. This is South Carolina style BBQ. (Thanks for everyone who clarified that for me)
Provided by graftonr
Categories One Dish Meal
Time 9h
Yield 18-22 serving(s)
Number Of Ingredients 27
Steps:
- The Meat --.
- Place the quartered onions in a crock pot.
- Combine brown sugar, paprika, salt and pepper: rub over the roast.
- Place the roast over the onions in the crock pot.
- Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
- Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
- Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
- While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
- Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
- Remove the onions and chop to a fine consistency.
- Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
- Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
- To serve, spread barbecue sauce on bottom of a hearty bun.
- Put layer of pulled pork on bun. Spread barbecue sauce over meat.
- Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
- Spread top of bun with more sauce.
- Grab a fist full of napkins, and enjoy.
Nutrition Facts : Calories 453.2, Fat 20.6, SaturatedFat 7, Cholesterol 71.9, Sodium 762.4, Carbohydrate 40.5, Fiber 2.6, Sugar 14.3, Protein 24.8
CAROLINA PULLED PORK SANDWICHES
With the help of your trusty slow cooker, you can enjoy tangy pulled pork with just 30 minutes of hands-on time. Browning the meat before placing it in the slow cooker will create a nice crust and seal in all of the flavor without drying it out. De-glazing the pan with a Pilsner-style beer will ensure that you soak up every last bit of browned meet for even more flavor. Cooking the pork low and slow will allow it to easily fall off the bone, and you'll be able to shred it using two forks. If you're in no hurry, cook on low for 8 to 10 hours. Or if you need it be done quicker you can cook it on high for 5 to 6 hours. The homemade Carolina-style vinegar sauce comes together with ingredients you probably already have on hand. We recommend serving with an assortment of toppings like pickles, sliced onions, coleslaw, and plenty of extra sauce.
Provided by Southern Living Test Kitchen
Time 5h45m
Yield Serves 8
Number Of Ingredients 19
Steps:
- Prepare the Carolina Vinegar Sauce: Vigorously whisk together vinegar, ketchup, brown sugar, Worcestershire, crushed red pepper, and mustard in a medium bowl until sugar dissolves. Measure 1/2 cup sauce into a small bowl; reserve for slow cooker. Cover remaining sauce (about 2 cups) in medium bowl; set aside for serving.
- Prepare the Pulled Pork: Pat pork dry with paper towels. Stir together pimenton, brown sugar, salt, mustard, onion powder, celery salt, garlic salt, and pepper in a small bowl; sprinkle all over pork. Heat oil in a large cast-iron skillet or heavy-bottomed pan over high until hot but not smoking. Add pork; cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer pork to a 5- to 6-quart slow cooker. Add beer to skillet; reduce heat to medium, and cook 30 seconds, stirring to scrape up any browned bits from skillet bottom.
- Pour beer mixture and reserved 1/2 cup sauce over pork in slow cooker. Cover and cook until pork easily pulls away from bone using a fork, 5 to 6 hours on HIGH or 8 to 10 hours on LOW. Remove pork from slow cooker, and transfer to a large heatproof bowl; let stand 15 minutes. Remove and discard bone. Shred meat using 2 forks. Add 1 cup of the reserved sauce from medium bowl to meat, and toss to coat. Serve pork on buns with remaining sauce on the side.
NORTH CAROLINA-STYLE BBQ PULLED-PORK SANDWICHES
Provided by Food Network Kitchen
Categories main-dish
Time 15h30m
Yield 8 to 10 servings, with leftovers
Number Of Ingredients 21
Steps:
- Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves. Rub the meat all over with the Memphis Shake; cover and refrigerate overnight.
- Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill. Set grate over coals. Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate. Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork.
- When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal. Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire. The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals). Rotate the pork when you add coals so it cooks evenly. Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours.
- Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce. Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings. Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more.
- Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles.
- Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
- Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper.
WORLD'S BEST CAROLINA PULLED PORK
Want to make the best pulled pork from your own kitchen? This recipe for the world's best Carolina pulled pork all starts with a brine.
Provided by Sweet Basil
Categories Every Man's Favorite Easy Day Recipes
Time P1DT14h
Number Of Ingredients 24
Steps:
- NOTE: This recipe should be started 2 days ahead of time as you need 24 hours in the fridge, 12-14 in the oven and 2 hours of resting.
Nutrition Facts : ServingSize 1.5 cup, Calories 445 kcal, Carbohydrate 35 g, Protein 43 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 136 mg, Sodium 6886 mg, Fiber 1 g, Sugar 31 g
SLOW-COOKER CAROLINA PULLED-PORK SANDWICHES
Put your slow cooker to work when hosting a casual get-together by making a zesty pulled pork sandwich filling.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 12
Number Of Ingredients 11
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Trim fat from pork; place in cooker. In small bowl, mix brown sugar, salt, pepper and paprika; rub over pork.
- In medium bowl, mix remaining ingredients except rolls and coleslaw; pour into slow cooker.
- Cover; cook on Low heat setting 8 to 9 hours.
- Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
- Using slotted spoon, spoon about 1/2 cup pork mixture, on bottom half of each roll. Top each with about 2 tablespoons coleslaw. Cover with top halves of rolls. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 440, Carbohydrate 38 g, Cholesterol 75 mg, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 1160 mg, Sugar 11 g, TransFat 1/2 g
CAROLINA-STYLE PORK BBQ SANDWICHES
Arguably, some of the best 'cue in the country can be found in North Carolina, where two distinct types of slow-cooked pig prevail. The first is Eastern barbecue, which is distinguished by slow-cooking a whole hog and including both the white and dark meat in chopped sandwiches and platters. Eastern 'cue boasts just a hint of vinegar and red pepper, which is added to the meat mix rather than used as a sauce. Western North Carolina 'cue (aka Lexington-style) is made from pork shoulder only. In addition to incorporating plenty of vinegar, sugar, and spices, it also mixes in a good amount of ketchup to create an actual sauce for the pork. This slow-cooker recipe falls somewhere in between.
Provided by Kendra Bailey Morris
Categories Pork Sandwich Grill/Barbecue North Carolina
Yield Serves 10 to 12 (about 8 cups of meat)
Number Of Ingredients 24
Steps:
- Make the pork:
- Spray the inside of a slow cooker with cooking spray.
- Put the onions in the slow cooker. Make slits in the pork roast and insert the garlic cloves. Rub salt, pepper, brown sugar, and red pepper flakes into the meat. Place the pork in the slow cooker fat side up and pour in the vinegar and apple cider. Cover and cook on low for at least 10 hours and up to 12 hours, until the meat is falling-apart tender.
- Transfer the meat to a large bowl and shred it with two forks. Set aside.
- Make the sauce:
- Pour 2 cups of the pan juices into a measuring cup; discard any leftover juices still in the pot. Let cool and skim off any visible fat. Pour this liquid into a saucepan. Add the water, ketchup, cider vinegar, brown sugar, Worcestershire sauce, chili powder, paprika, dry mustard, and red pepper flakes. Bring to a boil and simmer, uncovered, for 10 minutes. Season with salt and pepper. Return the shredded pork to the slow cooker and add 1 cup of the sauce mixture (more if you like it wet). Give it a stir and set the slow cooker to warm until ready to serve.
- Assemble the sandwiches:
- Serve the pork straight from the slow cooker with a slotted spoon, along with buns, slaw, and hot sauce. Serve the additional sauce on the side.
NORTH CAROLINA-STYLE PULLED PORK
This recipe is delicious, especially when smoked with hickory chips on a charcoal grill. A spicy rub and a zesty vinegar sauce turn pork into a North Carolina favorite.
Provided by Doug
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 15h
Yield 10
Number Of Ingredients 19
Steps:
- In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
- Prepare a grill for indirect heat.
- Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
- Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
- In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.
Nutrition Facts : Calories 425.9 calories, Carbohydrate 12.1 g, Cholesterol 134.9 mg, Fat 23.1 g, Fiber 0.8 g, Protein 39.1 g, SaturatedFat 8.3 g, Sodium 1698.4 mg, Sugar 10.1 g
NORTH CAROLINA PULLED PORK SANDWICH
In North Carolina we call this BBQ! You can feed a crowd with this recipe. Pile the meat high and top with Lexington-style coleslaw - Yum-Yum.
Provided by cathy tate
Categories Sandwiches
Time 4h20m
Number Of Ingredients 12
Steps:
- 1. Place pork roast in a dutch oven. Pour BBQ sauce and Coke over roast. Cover with a tightly fitting lid. Wrap entire pan with aluminum foil to ensure a tight fit. Cook at 320 degrees for 4-4 1/2hrs. After 4 1/2hrs remove from oven and check to see if meat falls apart easily; if not, raise temp to 350 degrees and return to oven for another 30-40 mintues. Remove from oven and remove roast from juices. Pull meat apart slowly removing visible fat. Shred meat. You can spearate meat at this point if wanted into two groups (this is what I do); in one group add some of the juices that the meat was cooked in for a sweeter pork sandwich; in the other group leave the meat as is and serve with the Lexington-style coleslaw for a true North Carolina BBQ sandwich.
- 2. LEXINGTON-STYLE BBQ SAUCE: Combine the cider vinegar, ketchup, brown sugar, sugar, kosher salt, white pepper, red pepper and black pepper in a medium, nonreactive bowl. Let stand at least 10 minutes, stirring occationally. Can be made up to 1 week ahead and stored in the refigerator.
- 3. NORTH CAROLINA COLESLAW: Combine the coleslaw mix and 3/4 cup of the Lexington-style BBQ sauce in medium bowl. Refrigerate, covered 2 hr or overnight.
- 4. TO ASSEMBLE: To hamburger buns layer pulled pork (piled high)then North Carolina coleslaw. You may add a little more of the Lexington-style BBQ on top for an extra kick if wanted.
NORTH CAROLINA PULLED PORK
I got this from an North Carolina native and it is the best. It is pretty much foolproof. This is made in the slow cooker.
Provided by skibunny2k
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 9h15m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat slow cooker on Low for 15 minutes.
- Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork.
- Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.
Nutrition Facts : Calories 209 calories, Carbohydrate 17.8 g, Cholesterol 56.8 mg, Fat 6.4 g, Fiber 0.1 g, Protein 19.7 g, SaturatedFat 2.3 g, Sodium 265.1 mg, Sugar 16.3 g
NORTH CAROLINA-STYLE PULLED PORK
This pulled pork is made with a vinegar sauce in the North Carolina tradition, and the boneless pork shoulder is slow-roasted in the oven.
Provided by Diana Rattray
Categories Dinner Entree Lunch Sandwiches
Time 7h10m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a saucepan, combine the vinegar, sugar, red pepper, 1 teaspoon of salt, and the 1/4 teaspoon of pepper. Bring to a boil; remove from heat.
- Save about 2 cups of the vinegar mixture for serving, and use the rest for basting.
- Sprinkle the pork roast with salt and pepper; place on a foil-lined baking or roasting pan.
- Roast, uncovered, at 275 F for about 7 hours, or until the roast reaches 200 F on a meat thermometer or oven probe inserted in the center of the thickest part of the roast.
- Baste about every hour with the sauce saved for basting. The roast should be very tender.
- Remove the roast and shred with 2 forks, discarding large pieces of fat.
- Warm the reserved sauce and pass at the table for people to spoon over their pork. (You can also serve barbecue sauce with this pork; it's delicious as a topping with coleslaw and pickle slices.)
- Serve with slaw, pickles, toasted buns , and baked beans or your favorite sides.
Nutrition Facts : Calories 607 kcal, Carbohydrate 3 g, Cholesterol 179 mg, Fiber 0 g, Protein 46 g, SaturatedFat 16 g, Sodium 443 mg, Sugar 2 g, Fat 43 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
PULLED PORK SANDWICHES
Provided by Guy Fieri
Categories main-dish
Time 12h20m
Yield 12 to 16 servings
Number Of Ingredients 39
Steps:
- Rinse and dry the pork shoulder. Let rest at room temperature for 1 1/2 hours. In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne. Rub mixture all over the pork.
- Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered. Put the cast iron pan with the hickory chips on the floor of the oven. Remove the chips after 2 hours of cook time. The entire cooking time will be 8 to 10 hours.
- Apply Mop Sauce every hour throughout the cooking time.
- In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour. Remove the pork from the oven to a work surface. Let rest until cool enough to pull the pork from the bones.
- To serve, cut the buns in half and pile up some pulled pork. Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce. Cover with the bun top and serve.
- Mop Sauce:
- Combine all the ingredients in a medium bowl and reserve.
- In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
- Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
- Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.
CAROLINA PULLED-PORK SANDWICHES
Categories Sandwich Pork Kid-Friendly Lunch Summer Grill/Barbecue Bon Appétit Small Plates
Yield Serves 12
Number Of Ingredients 19
Steps:
- Make dry rub:
- Mix first 5 ingredients in small bowl to blend.
- Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
- Make mop:
- Mix first 6 ingredients in medium bowl. Cover and refrigerate.
- Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
- Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)
- Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.
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- Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
- Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F, turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F to 250°F temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
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- Make barbecue rub: In a small bowl, combine all ingredients and whisk together - or combine with your fingers to break down any lumps in the brown sugar. Rub will keep for up to six months in a sealed container in a cool, dry place.
- Sprinkle the pork shoulder liberally on all sides with rub, patting and rubbing it in with your fingers. Place on a rimmed baking sheet and cover with plastic wrap. Refrigerate overnight for maximum flavor penetration.
- Light charcoal in a chimney starter. Rake coals to two piles at opposite sides of the grill using a long handled tool, like a garden hoe. Place a drip pan in the center. Indirect grilling is usually done at a medium heat. To adjust the temperature, partially open the vents on the bottom. (Closed vents will extinguish the fire, open will fan the flame.)
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- Trim off any large pieces of fat from the surface of the pork. Alternatively, you can use a beef chuck roast if you want to make this with beef. The beef has the same directions as the pork so trim it too.
- In Instant Pot(pressure cooker) insert, add 1 tbsp oil. Turn Instant Pot “ON” then press “SAUTEE”. Sautee/sear meat chunks in batches of medium heat, flipping once to brown each side. This is optional but adds a lot of flavors.
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- In a small bowl, combine all the ingredients for the rub and apply liberally on all sides of the pork shoulder. Place the rubbed shoulder in the smoker and close the lid.
- In a glass bowl, combine all the ingredients for the mop sauce. Apply the mop sauce to the pulled pork every hour. Smoke the pork shoulder, while mopping hourly, for 8-10 hours or until the internal temperature of the meat reaches 200 degrees F.
- Remove the shoulder from the smoker, cover tightly with foil, and allow to rest for an hour before shredding and serving.
SMOKED CAROLINA PULLED PORK SANDWICHES - NOT ENTIRELY AVERAGE
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- Set your smoker up for an 8 to 10 hour smoke (this is based on a 4 pound butt; plan on 1 to 2 hours PER POUND of the size butt you are smoking if different than the 4lbs I am smoking)
- One day ahead of cooking, add all of the ingredients in a bottle or jar and shake well. **NOTE: if you do not have advanced time to allow the vinegar solution to sit, try for a MINIMUM OF 2 HOURS. This solution does not need to be refrigerated but I do out of habit.
- To the 1 cup of reserved vinegar solution you added to a mixing bowl, add the ketchup and the brown sugar. Whisk well for several minutes until to sugar is COMPLETELY DISSOLVED.
- I enjoy serving these on smaller buns and plating two sammies per person/serving. I also prefer a yeast roll over a potato or Hawaiian roll, but this is strictly my preference. It's your smoke, you serve on whatever works for you. A hamburger bun will do the trick.
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