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Pulled Pork in Paris?!

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I know this is asking for a lot....but I'm a Southerner in Paris and REALLY craving pulled pork. Anyone know where I can find a decent pulled pork sandwich (not one jazzed up with caramelized whatnots or frilly extras)?

Thanks in advance!

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  1. The nearest you're going to get is rillettes. Sorry.

    Pulled Pork is easy to make though.

    1. There's a brand new BBQ place near the Bastille on Rue Daval, called (I think) Blues BBQ. They have pulled pork on their menu, so you could try there. I have no idea how the food is; the look of the place is super-kitchy, though.

      4 Replies
      1. re: tmso

        On Rue Sedaine off Richard Lenoir, just walked by it.If a sign can be used for authenticity this looks good. Contact on info page can have a chowhound meet.

        1. re: Delucacheesemonger

          Just had lunch there and it seems like the real thing.

          I had the pulled pork sandwich and a side of beans. The meat was a little dry, but smokey and sweet and flavorful. No idea if the lack of sauce was intentional or not, but I actually appreciated it in this case because it let me get a better idea about the meat itself. Hope it was just an oversight though, because it did need a little moisture, although it was by no means bone dry. The beans were good, nice and peppery.

          So this place looks like a winner! Certainly for pulled pork. I'll be back to try out the fuller menu!

          1. re: tmso

            Walked by it at @ 1PM, must have just missed you.

        2. re: tmso

          sorry dup

        3. Hi there -- another southerner in Paree, here.

          Pulled pork is probably going to have to come from your own kitchen...can't think of anyplace that makes it without drowning it in Kraft Barbecue sauce (erp.) But as been mentioned, it's not too hard to pull off yourself. Let me know if you need a recipe.

          Kinda like TexMex food here...despite what the French believe, Old El Paso AIN'T good Tex Mex...so I ran tons of web searches til I found a recipe for killer carnitas. Fortunately, the tortillas here are pretty acceptable (it's not like buying them in the taqueria down the street, but they're not too bad)...so we have burrito nights every once in a while. And I planted jalapenos in my garden.

          2 Replies
          1. re: sunshine842

            Hey Sunshine,

            I'm in the midst of moving, so I've been on a raw foods and dining-out diet...won't be able to cook for the next week or so! I've never made it myself before...never needed to living in Mississippi. Would love to check out your recipe, though, and give it a try when my kitchen is back in commission. Would you mind sending it to my e-mail? (maliturner@hotmail.com) Thanks in advance!

            1. re: MMTNYC

              easier than that - look over here:


              I sear the meat, then put it in the crockpot all day.

          2. Several experiences over my lifetime have convinced me that food is not food is not food.
            The first occured on a hike in the Mont Blanc area straddling the Italian and French border when we had pizza at two mountain huts a few kms from each other, both Italian and run by Italian-speaking folk; totally different, in favor of the Italian side (products, training, water? who knows.)
            Second was an ill-fated and short-lived restaurant in the Hotel Baltimore (way pre-Angl'Opera) called Bertie's which had what at the time seemed a great idea - the finest of UK products (lamb, game, cheese, even wine) prepared by French hands; didn't work. (training, culture, water? who knows).
            Then since I had loved Viet Namese food around the Sorbonne as a student and then lived in Viet Nam for 365 days I thought I knew it but have been disappointed by Viet Namese refugees running restos elsewhere (products, tastes of other cultures, who knows)?
            Finally I found myself so frustrated by the blandness of Kiwi cooking when my daughter lived in New Zealand that I bought a panier of hot sauces (Tabasco, Thai red, etc.) until I found a resto in Duneden that said it served spicy Indian food - I ordered vindaloos (confirming with the Indian host that they would be really hot) and they arrived bland - I inquired - Oh sir, they don't like them hot and spicy here. (Surely cooking to the culture).

            9 Replies
            1. re: John Talbott

              yeah that is the let down, once after a week of great French in Paris we thought maybe a recommended VN place in Paris would be interesting given the history. wrong. it was just ok, it's just depressing when people dumb down their heritage, I understand doing it for general sales, but when one specifically says "hey let loose and cook it like it's for yourself" and it 's just ehhh...

              1. re: hill food

                My apologies for taking eons to reply, but I did make a trip to Blues BBQ and I'm back to report my findings! As Mr. Talbot has mentioned, no food is going to be comparable to its original source or region. That said, I wasn't blown away by the pulled pork of Paris....but I didn't leave stuffed with a sense of false fulfillment either. I had the pulled pork sandwich with a side of cole claw, an incomplete bbq meal (in my opinion) without a glass of sweetened ice tea. The pork had a nice, soft texture to it thanks in part to the smoker which was imported from Oklahoma. While the sauce was too thin and not sweet and glaze-y enough to be considered Kansas City sauce, nor did I find the kick of pepper I was searching for since the sauce was lacking the bulk of brown sugar.

                In short, it is nice to know I have a back-up bbq source in Paris should I have cravings. However, I am certainly looking forward to being South-bound on Monday and having the real thing. Apparently Parisiens having taken to bbq very well, as I passed by the restaurant during lunch over the weekend and the only sign of life in sight was Ms. Diane, the owner and lone chef, busying herself in the kitchen.

                1. re: MMTNYC

                  so this raises a question in my head: would any Parisien ever consider picking up a rib with fingers and gnawing at the bone? I would request a finger bowl first, but I remember cracking open a langoustine in Madrid and the wait staff seemed a bit shocked that I was touching it directly (sorry I'm not sawing through the shell, I was careful to a point I believe even Miss Manners would approve - no mess and no children scared).

                  btw I think the sauce you're looking for is a triangular mix of of Memphis, LR and STL, a bit of heat and a bit of sweet. offering some influence to TX down the line, but for the glazey-ness, that comes from the MS valley, KC uses more or less the same sauce but doesn't cook it in (traditionally - I'm horrified by what family members think passes these days, as in "that's just a grilled piece slathered with sauce after, idiot").

                  1. re: hill food

                    "would any Parisien ever consider picking up a rib with fingers and gnawing at the bone? "

                    Soup, Deluccacheesemonger and I did just that chez L'Ami Jean. I even (accidentally) sprayed raw duck blood all over my face. The staff and chef seemed, if anything, very happy with our lusty eating and kept piling food on us.

                    1. re: hill food

                      >>> would any Parisien ever consider picking up a rib with fingers and gnawing at the bone?

                      Why wouldn't they? Is there any other way to eat it?

                      1. re: Ptipois

                        I've seen British folks trying valiantly to eat barbecue ribs with a knife and fork.

                        I swear.

                        1. re: sunshine842

                          "I even (accidentally) sprayed raw duck blood all over my face."

                          how awkward! </jon lovitz>

                          given the sense of propriety I've observed in my visits, I sort of expected an approach more as 842 described.

                          1. re: sunshine842

                            Oh, that I believe.

                            1. re: sunshine842

                              I've seen Germans do the same thing, and succeed! I don't think I've ever seen French people try anything but using their hands.

                  2. For the taste of pulled pork in France, look for this product:

                    Le Mans Rillettes de Porc

                    spread on a baugette , you will be in heaven and soon forget about that,,, er ,er pulled , what was it?

                    3 Replies
                    1. re: Naguere

                      I personally much prefer rillettes d'oie.
                      Hmm, is there pulled goose?

                      1. re: Parigi

                        I dunno, Parigi...maybe if you heated up the rillettes and drizzled 'em with a little barbecue sauce....

                        (ugh. I think I grossed *myself* out.)

                        1. re: sunshine842

                          Sunshine...I think that image grossed all of us out! I went by the Maille boutique yesterday and picked up several jars for my mustard-obsessed brother (I recommend the abricot sec et curry, as well as the chevre et poire)....then headed to Dubernet to scoop up my feathered friends.

                          I completely forgot about buying rillettes to carry back with me, however. Thanks for the reminder!

                    2. Can I just add that when I first read your post (and others) I would have assumed that you were on vacation in Paris and not living there. I would assume that one living in Paris would have better access to information on dining there (through friends, colleagues, newpapers, television, etc) than those of us back home in the States on Chow; or any Parisian Chows since Chowhound is American based right? Not saying that your request was unreasonable but it's almost like as one who lives there YOU should be a resource for us; an essentially American audience, and not vice versa.

                      27 Replies
                      1. re: Chinon00

                        I find the best boards on Chowhound have lots of locals contributing and sharing local knowledge i.e. the Paris board. If the residents didn't use the board as a resource to share info amongst themselves it wouldn't be fun.

                        It is bad enough when some posters view it as a "free tourist guide" without doing research on the board. Imagine what it would be if we couldn't ask each other for info about the cities we live in - the level of participation and quality would drop substantially.

                        It may be an American board but I am afraid that is as much a weakness as a strength. It often discourages us non-Americans especially when the posts are culturally naive or little care has been taken with spelling and the use of correct names etc. Chowhound will get better the more multi-nationality it becomes.

                        1. re: PhilD

                          What you are saying makes sense; locals contributing and sharing local knowledge such as the Paris board. I guess the request for pulled pork struck me as an "American" question. Thanks (my eyes are a bit wider now).

                          1. re: Chinon00

                            I am appalled by the criticism of some of my fellow posters. Chinon, perhaps none of my friends here are familiar with pulled pork or where to find it. You mention newspapers and the tele as sources, but do you really think French consider pulled pork newsworthy?

                            PhilD has, once again, hit the nail on the head by saying that this site is geared toward sharing information and discovering culinary/gastro gems through others posters' experiences. I am not so lazy or dependent on others that I did not search Google as well as previous Chowhound boards in hopes of finding my answer prior to posing the question.

                            The beauty of the Internet is that anyone from any country can access it (with the exception of censored China) and in the case of sites like Chowhound, are able to contribute content. And personally, I would rather not have someone sitting in NYC who hasn't been here in years tell me where I should go eat in Paris.

                            " I would assume that one living in Paris would have better access to information on dining there..." Assuming makes an ass out of you, not me. Let's leave the criticisms off the board and let food be the main focus here. Thanks.

                            1. re: MMTNYC

                              The main criticism came from a poster who does not live in France.
                              Many locals in France replied that one probably can't find pulled pork in Paris. It is not and shoulld not be considered a criticism.

                              1. re: MMTNYC

                                I also know that when we first moved, I consistently found things that my friends who've been here for decades didn't know existed (brown sugar, molasses, fresh turkey for Thanksgiving that didn't require a bank loan, etc.).

                                Sometimes it takes a fresh pair of eyes to see what's been right there in front of you.

                                1. re: sunshine842

                                  It also takes the need for something to find it with your eyes. No need for molasses = you just won't notice them on the shelf. Very few everyday French recipes ask for molasses (actually none that I know of). Nobody here knows what pulled pork is but everybody knows what rillettes are.
                                  The rush to turkeys at Thanksgiving in Paris is primarily American-fueled, even if a few natives are beginning to see the fun in it (any opportunity to eat well is welcome, right?).

                                  1. re: Ptipois

                                    but gingerbread at Christmas is just as much a requirement for many Americans as is turkey at Thanksgiving. the American recipe for gingerbread calls for molasses, which is found at any natural foods store.

                                    No different than trying to find pulled pork.

                                    (the people I referred to are Americans who've been here for years and years and hadn't found some of the things that make the holidays special.)

                                    1. re: sunshine842

                                      Sure. But I fail to see your point in relation to what I wrote above. I meant that the natives usually won't help locating something they do not have in their everyday realm. Like molasses or pulled pork. Some will but they are an exception. I have also noticed that in general people tend to be bad at finding or identifying ingredients, exotic or not, when they have zero clue where to look for them.

                                2. re: MMTNYC

                                  Hey I apology. Like I stated I learned something. I always viewed the foreign boards as mostly aids to American travelers, unfortunately. I didn't realize that they could have such strong strictly local activity as well. I incorrectly saw your post as a request to an American audience primarily; with maybe some French observers and contributers. My Americancentric view of Chowhound was completely wrong.

                                  1. re: Chinon00

                                    Water under the bridge. Moving on... :)

                                    1. re: MMTNYC

                                      As Goldwyn said: we passed a lot of water together…

                              2. re: PhilD

                                >>> It may be an American board but I am afraid that is as much a weakness as a strength. It often discourages us non-Americans especially when the posts are culturally naive or little care has been taken with spelling and the use of correct names etc. Chowhound will get better the more multi-nationality it becomes.

                                In a purely rhetorical manner (i.e. don't take what follows at face value but rather as an attempt to balance the somewhat ethnocentrist bias expressed by Chinon00), I will add that the contributions of non-US Chowhounders about the restaurant gems of their own country are given out of a true desire to help and not an obligation for them. They will give information according to their own experience of their living region, and also according to their own culture, however good their English is (which I reckon is sometimes misleading for Americans). They could be keeping them for themselves after all.

                                Hence the fact that pulled pork, American-style pizza, etc., may not be among their primary source of interest and that everyone rushing to a falafel place may be (for me at least) a constant source of amazement.

                                Sometimes the requests sound really outlandish to us, or downright funny, and sometimes the spelling of French words or names (or rather the reluctance to look them up on the Internet, which takes seconds) scorches the inner ear. However it would be mean and unfair to take that as a reason not to give out our information the best way we can, because we do know there's no meanness or arrogance involved.

                                Living in Paris gives a different perspective on food than not living there. Having lived in Paris for about 40 years and being born there gives another different perspective. I think that should be remembered sometimes.

                                1. re: Ptipois

                                  While my eyes glaze over upon reading the titles of so many posts - with the best will in the world, how many Parisian restaurant itiniaries can one read/approve in one lifetime? - the idiosyncratic or obscure demands that can only be found here and posted by an expat or someone with an expat culture (where to find or how to replace pulled-pork, cream cheese, Dr Pepper....) and the replies that ensue provide the most entertainment on these boards.

                                  1. re: Ptipois

                                    Also - and I'm know I'm not supposed to do this - but Ptipois, from these boards I've gleaned that you know your stuff on North African cuisine front....

                                    You wouldn't by any chance know of any places in Tunis? The Chowhound Africa boards provide very slim pickings on the subject.

                                    1. re: vielleanglaise

                                      Would be glad to help there... But I have no direct experience from Tunisia. Indirect yes, but I should ask first and that will take a little time since I am right now in the heart of the Zhejiang mountains (I kid you not) in a Qing-dynasty-style bedroom typing by a — 2 °C temperature while the countryside is under 10 inches of snow. They have no heating but instant Wifi internet connection yes.

                                      1. re: Ptipois

                                        Thank you!

                                        Have a nice time in Zhejiang. Sounds very Fuchsia Dunlop.

                                        1. re: vielleanglaise

                                          A few places in Sid Bou Said come to mind......Café des Nattes, Café des Délices (beautiful view, but only go for l'apéro), and Dar El Jed.

                                          We stayed at The Residence and had wonderful taxi drivers who knew exactly where we were going. I have no idea what the cab company was named, but it the taxi industry there seems to be a small world....so if you can snag Sammy (sp?), you'll be in good hands.

                                          1. re: MMTNYC

                                            Thank you very much!

                                        2. re: Ptipois

                                          Sounds enchanting. -- Can't quite see you caroling there...
                                          Keep warm. Drink lots of tea.

                                          1. re: Parigi

                                            Thanks VA and Parigi. I am not frozen solid yet. We drink liters of excellent long jing tea to warm up during meals.

                                            1. re: Ptipois

                                              0ooooo, you know I love Longjing. Esp Xihu Longjing. In fact I like it so much I drink it solo, not with food.

                                              1. re: Parigi

                                                I am now staying right next to lake Xihu (and it's much warmer now).

                                          2. re: Ptipois

                                            holy crap, I'm less connected and warmer here in the US. where's MY WiFi? why is MY cellphone just a nice paperweight?

                                        3. re: Ptipois

                                          My user name is a French commune. My avatar is Coco Chanel. I've visited Paris in '97, '98, '00, '04, '06 and '07; and have also been to Loire Vallee, Marseille and St Tropez as well. My daughter's middle name is Frances and we eat homemade chicken liver pate and salade lyonnaise regularly. I like France. I just had a misconception of the board.        

                                          1. re: Chinon00

                                            "My user name is a French commune. My avatar is Coco Chanel. I've visited Paris in '97, '98, '00, '04, '06 and '07; and have also been to Loire Vallee, Marseille and St Tropez as well. My daughter's middle name is Frances and we eat homemade chicken liver pate and salade lyonnaise regularly. I like France."

                                            Chinon00, you have it almost as bad as I do. Fortunately, there is no cure. Just enjoy it all.

                                          2. re: Ptipois

                                            >>> Sometimes the requests sound really outlandish to us, or downright funny, and sometimes the spelling of French words or names (or rather the reluctance to look them up on the Internet, which takes seconds) scorches the inner ear.

                                            In contrast, I received a very snooty comment on a Chowhound board about my reference to "expresso." I guess I should have checked the Internet for the American spelling before posting. Or noticed that Chowhound's spell checker underlines "expresso" but not "espresso" Of course, it underlines "Chowhound," too, so what could it know?

                                            1. re: RandyB

                                              I can't believe someone corrected you on your spelling - it feels like "point scoring" which makes newcomers to the boards feel less like they want to return...

                                              By the way (just for general info, and no point scoring intended) - espresso isn't American, it's the Italian (and therefore, original) spelling :o)

                                      2. Pick up a Weber Kettle and a pork shoulder/buston butt/shoulder roast/fresh ham/whatever. Pulled pork is about the easiest barbecue to make without experience. All you need is some charcoal, a few hardwood chunks, and time. Tips and techniques can be found in lots of places, but if you want some from me, I'd be happy to help!

                                        13 Replies
                                        1. re: Cheez62

                                          I shudder to think what a Weber costs in Europe. A million, gazillion Euros?

                                          1. re: c oliver

                                            I don't read much French, so I am kind of wandering in the dark here, but here is one of the first hits I found:

                                            Here is a more complete list:

                                            Less than a million, gazillion, I think ;-)

                                            1. re: Cheez62

                                              I saw one at Leroy Merlin today for 119 Euros. (the round kettle type)

                                              The gas ones started at just over 300.

                                            2. re: c oliver

                                              200 hundred Euro max around Geneva, unless want a propane one. They are available throughout Franch.

                                              1. re: Busk

                                                I like Cheez62's prices better :) but am honestly surprised that it's not more than 200 even. If one had outdoor space (another pretty big "if" I imagine) and wanted that type of meal regularly, I'd make the investment if possible.

                                                1. re: c oliver

                                                  ahhh just poke a few holes in the bottom of a clean metal trash can (tight lid) and rig a grill high up.

                                                  1. re: hill food

                                                    What a good idea!

                                                    1. re: c oliver

                                                      Only a good idea if it's not galvanized! The fumes from heated zinc (used in galvanizing) are toxic. Not galvanized? Try it then. In my original reply, I considered mentioning a homemade cooker built from a steel drum, but I thought that might be a bit too far from the OP's question. If it's not, I have some great ideas there too!

                                                      1. re: Cheez62

                                                        My daddy built his from a 55 gallon drum. That's what I grew up thinking a "grill" was. Still works.

                                                        1. re: Cheez62

                                                          very good point about the galvanizing, very toxic fumes, why you can't weld with it.

                                              2. re: Cheez62

                                                In Provence, I found it surprisingly easy to find an oil barrel (a cousin who works at the port in Marseille), and interesting woods for the smoke were of course super easy. I've made bbq a couple times for big family events down there, and everyone loved it. It turns out to not be entirely unknown, either, and we found out that a friend of a neighboring family, who lives an hour's drive away, is an American BBQ enthusiast. Anyone who hasn't tasted smoked pork butt with real aïoli is missing out ...

                                                But up here in Paris, where open fire is banned in the city, balconies are small, and everyone is packed together very tight, making one's own is not practical.

                                                1. re: tmso

                                                  In Paris you're allowed "un feu d'agrement".

                                                  1. re: tmso

                                                    "Anyone who hasn't tasted smoked pork butt with real aïoli is missing out ..."

                                                    I'd eat that.