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Pulled Pork in Paris?!

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. The original comment has been removed
          1. 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:

                http://recipes.epicurean.com/mobile/2...

                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

                                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.