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Pulled Pork Sandwich Tour - Suggestions?

I want to sample the NYC's best pulled pork sandwiches in one night. Any suggestions on how and where to proceed?


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  1. I would give serious consideration to the berkshire pork "burrito" or "ssam" at Ssam (13th Street at 2nd Ave.)
    See my upcoming review.

    I was walking home afterwards and walked past chino's on 3rd Ave at around 18th street. The have a "better-bahn mi" sandwich there, though while not pulled...looked pretty good. I was this close to ordering one but resisted...this time.

    I guess you could do that as your second. Then walk over to Blue Smoke (27th bet. Lexington and Park) for your third pork sandwich.

    1. Its a tough quest you're starting on-- my boyfriend is from NC and I think if he had known how hard it would be to get a decent pulled pork sandwich, he would have reconsidered his move.

      He did, however, enjoy the sandwich at Blue Smoke.
      Did not enjoy the sandwich at Old Devil Moon.

      Never been but someone suggested a place in Brooklyn to him once, Pig'N Out Barbeque?

      And the best he had so far was from a catering company that set up a booth during a street fair on Park. Never seen them since (sigh).

      4 Replies
      1. re: fornaio

        The person I am going with is actually a recent NC transplant. I assured her NYC was not the place for authentic BBQ, but we thought we would see what we could find. Any women who says they live for pulled pork, is worth touring with.

        1. re: tbear

          correction--any women who say they lived for pulled pork WITH CRACKLINGS, is worth touring with :)

        2. re: fornaio

          Was that Lil' Sue's BBQ, by any chance?

          1. re: fornaio

            A friend of mine said Pig N Out is good, but I have no idea how much he knows about bbq. I really liked Pies N Thighs, also in Brkln, and was there with a guy that spent part of his childhood in NC, and my husb who is from GA...NC guy said it was pretty authentic, except for the slaw on the sandwich, but liked it a lot. Husb thought it was ok.

          2. Can't tell you how authentic it is, but I'm a big fan of the pulled pork at Waterfront Ale House on 30th and 2nd. Get it with waffle fries and add alittle of Sam's Famous Hot Sauce to it, and you're good to go.

            1. Of course you aren't going to find the best North Carolina, Texas, or true southern BBQ in NYC.
              My favorite is pulled pork and I'd say I've been pretty happy with Dinosaur BBQ. I would probably pass on Blue Smoke, it is too commercial. Also, you should try Brother Jimmy's (some people say it stinks), RUB, and Daisy Mays.
              Good Luck

              8 Replies
              1. re: DessertQueen

                I'm not trying to defend Blue Smoke's pulled pork sandwich (I've had great ones and not so good ones there) but I don't see how you can say it is "commercial"...especially considering it is the only one, other than RUB, that you listed with just one outpost.

                1. re: dkstar1

                  You can try the Blue Smoke sandwich ($7)for the next few days, I believe, at a booth in Madison Park, not far from Shake Shack. It's a promotion for the US Open. (I saw this booth last Sunday so there's a chance it was just for the weekend) Oh and as long as I'm posting, is the chopped barbecue at Singleton's in Harlem (Lenox and about 135) still good?

                  I'm a bit dubious of the whole pork tour concept. I spend a lot of time in Tulsa and if a pastrami-addicted New Yorker asked me for advice on planning a pastrami tour of Tulsa, I'd tell him to forget it.

                  1. re: Brian S

                    I was just in the Park today and the Blue Smoke booth is still up. The pulled pork looked so good I almost ate twice.

                    1. re: livetotravel

                      I passed by there too. They told me Sunday is the last day of the $7 sandwich.

                  2. re: dkstar1

                    Blue Smoke is one of those restaurants that every tourist has to go to when they come to NYC. That's too commercial. Don't get me wrong, it's a good restaurant, but the others (like taking the adventure up to Dinosaur BBQ) are much better.

                    1. re: DessertQueen

                      I just don't understand the comment but I bet the owners of Dinosaur would laugh, being that they are the restaurant all tourists go to when you visiting Rochester.

                      1. re: dkstar1

                        Agree! Dinosaur is much more of tourist destination than BS. Every out of town guest wants to head up there. Maybe it has something to do with them having a cookbook? That's not to say the food isn't great.

                        I'm been to BS many times and while I'm not very into the preppy crowd I usually encounter, I would say they're mostly locals.

                        1. re: dkstar1

                          It's true that Dinosaur has restaurants in Syracuse and Rochester with a loyal following so a lot of CNYers like to make the trip to try the one here but that doesn't mean it isn't good.

                  3. I like the one at pie's and thighs. Pretty dam good.

                    1. RUB has decent pulled pork - especially when combined with their mayo cole slaw. We did a taste test the day after the Madison Square BBQ festival and it was pretty close to the NC booth that had the longest line.

                      Daisy Mae's too...its more saucy, but the sauce is excellent!

                      1. I'm a big fan of pulled pork and agree that NYC doesn't have much in the way of quality to offer. Probably too far to consider for your tour but I feel obligated to suggest Dinosaur BBQ(131st Street btwn 12th Ave and Bdway) - the only good pulled pork I remember having around here. If you do go, you must try their chicken wings. I'm not kidding on this one - must try the chicken wings. Ribs are good too.

                        1. Virgil's BBQ has decent pulled pork also

                          1. RUB and Waterfront Ale House are my favorites. Never been to Dinosaur.

                            If you like hout suace don't skip Waterfront.

                            2 Replies
                            1. re: Scott V

                              Sam's hot sauces are outrageously good-- try the special aged stuff if they have it.

                              1. re: Scott V

                                And they have a decent beer selection for such a small place!

                              2. There is nothing in New York that can hold a candle to Mitchell Brothers, but I agree with Jona2325, Dinosaur is about as good as you will find here.

                                1 Reply
                                1. I don't think I've ever had a great pulled pork sandwich in NY, except from that N.C. guy at the Madison Square festival a couple of years ago (I believe it was Mitchell's). At any rate, as much as I like Blue Smoke's St. Louis & K.C. ribs, I find the pulled pork utterly forgettable.

                                  Daisy Mae's pulled pork is pretty forgettable too. I haven't been to Dinosaur.


                                  1. Yeah, gotta say NYC may not be the best place for pulled pork. I've been to places here where the pork has no smoke flavor whatsoever and some are even drowning in sauce. Now I like a pulled pork sandwich with sauce, but I like to be the one to decide how much. Definitely give the Dinosaur a try. They have two versions. They have one thats pulled pork with sauce and a Memphis style with coleslaw on it. My personal favorite is the Pork-sket sandwich. Its a Memphis style pulled pork meets a brisket and melted cheese with jalapenos sandwich. Very tasty! Check out the site at www.dinosaurbarbque.com.

                                    1. Pies n Thighs in Williamsburg directly underneath the bridge has great pulled pork and a more Chowhound friendly atmosphere would be hard to find. The Peanut Butter Pie is also out of the world.

                                      1. SOMETIMES IT IS NICE TO MAKE THEM YOURSELF.

                                        IF INTERESTED - HERE IS A PROCESS;

                                        Marinated a Pork Loin Roast (5lb), for 3 days in 1 1/2 bottles of red wine (good qulity), 10 cloves garlic, 6 tablespoons of cracked balck peper, 2 talbespoons dry oregano. Rub roast with 2 tablespoons of olive oil then rub in the minced garlic & black pepper corns. Place in a container add wine and cover thightly. Rotate meat evey twelve hours. Place roast in pan @ 425 deg. for 20 mins then turn down to 325 for 3 1/2 hours. Simmer marinade on low in a black cast iron frying pan (if you have one - stainless would be good too), for 3 hours,(while roast cooks), baste the roast periodically - to prevent drying of meat. When done add 1 cup wine and 1/4 lb butter to the simmering marinade and allow to reduce to thick gravy (can add Bistro if you chose).
                                        >After you have served this delicous roast & gravy for dinner, (mashed Pots, green beans), cool roast & gravy and refirdgerate a couple of days...
                                        >NOW FOR THE PRECIOUS LEFTOVERS!!: Take loin and carefully shred meat with a sharp tined fork, make a sauce with the left over gravy as a base; add tomato paste, mustard,(I use a horseradish grain mustard), 3 tblspns of good Balsamic vinegar, (www.acetomaletti.it), brown sugar and dash of hot sauce and some prepared smoky Barbeque Sauce, just to flavour & add volume to quantity of gravy.(depends on amt of shredded pork you have
                                        )>Combine sauce & meat in a cast iron frying pan (lge),and simmer till nice and soft.
                                        >Serve on big fat white buttererd bread buns, slather on meat sauce, cover with caramelized onions (or can use canned french fried onion righs), and a good showering of shredded Mozarella cheese. (can sprinkle shredded green onions to serve)
                                        >To accompany this make a coleslaw: I do it with (plumped)rasins and fresh pineapple chunks, & lots of shredded carrot, & shredded cabbage, "minced":, radishes, celery,red pepper,& onion. DRESSING:In a hot non-stick frying pan, add a dash of olive oil & 2 tablespoons of curry powder and one tablespoon of cumin and roast 1 min until roasted,Use a folded paper towel to pick up roasted spices and add this (shake the paper towel over mayo bowl) to 4 tablespoons of your favorite mayo, correct seasonings, combine with coleslaw, cover, let sit overnight in refirdgerator.

                                        >To be sociologically correct, a side dish of pork and beans would balance this scenario, however, Home Baked Beans would be the best complement - not to mention additional protein.

                                        >This will produce the most amazing pulled pork sandwiches - fit for a king, it may seem like a 'long and winding road' to complete these steps but you will find this be rewarding process.
                                        should serve at least 8 people. Great cold on a sandwich for work too.

                                        1. I'd go with Daisy May's, Blue Smoke, Dinosaur, Virgil's, Momofuku Ssam Bar and Province Canteen. And try a spicy bing from Roll & Dough.

                                            1. re: jb2000

                                              I would say Dallas Jones is pretty gross myself...some serious sub par BBQ there.

                                            2. Dinosaur is a great place. Excellent food,Loud and lively, ice cold beer, and prices I would consider low for NYC. How do you beat that combination for BBQ ?

                                              1. I've been on a quest to find the best pulled pork in the city. So far I've been to Blue Smoke, Brother Jimmy's and Daisy Mae's. I like Daisy Mae's version best out of those three.

                                                1. I have tried Blue Smoke and Brother jimmy's and passed on Waterfront as I hear it is saucy, too. Do any of the others have real Carolina barbecue?

                                                  1. chomp chomp have you been to dallas jones recently...it's run by new people....been to all the bbq places in the city and dalls jones is really great

                                                    1 Reply
                                                    1. re: jb2000

                                                      I went in July and it was pretty terrible. How new are the owners?

                                                    2. no sure how new...but they have great wine glasses if you byob...he has a smoker in the kitchen....