Pork Buns are made in Newfoundland, Canada.
They are quickbread rolls with chopped salt fat back pork in them.
To make them, you lightly pan-fry chopped salt pork.
While it is cooling, you mix flour with baking powder, add in both the fried pork pieces and the fat in the pan that came off the pork, and then warm water, and stir to make a dough.
You roll the dough out to about ½ inch (1 cm) thick, cut into rounds, and bake on a greased cookie sheet for about ½ hour, until golden brown.
Some variations have you add molasses and / or raisins, and bake them as you would muffins.
Some tell you to discard the pan fat, and use shortening instead. The versions that use the pan fat seem more authentic, from times when fat for cooking with (especially flavourful, already-rendered fat) was at a premium and wouldn’t be wasted.