What Sampling Bread to use for Pulled Pork, open faced? I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I reserve all the liquid at the end of the process, roux it up into a gravy and fold it back in.

I am entering this stuff into a bacon recipe comp and am looking for a good bread suggestion. I am considering a monterey sourdough loaf wedge for each of the six judges bowl-plates (i.e. heel up and out for effective scooping).




The texture and fit of the bread is great and it is very available, I
am somewhat concerned about the flavor though. For my palette it is
great, but I am looking for additional suggestions on what style of
bread might have that bite of sourdough but maybe match the other
dominant flavors more effectively. 
Also, should I back off of the sour, or push it even further?


Additional dominant flavors will include mustard, honey, brown sugar, jalapeno, tien tsin pepper, chocolate, coffee, malty beer, carrot puree and shreds.
It may be a little soft for that compared to most sourdough (but I like a softer bread for something like pulled pork, it competes less for texture), but I'd try a potato based bread.  It's a classic flavor pairing with many of those other flavors (especially bacon!).