With Hogs for the Cause on the horizon, it’s difficult not to think about all that tasty pork in our future. In fact, it might be so difficult to wait for the weekend of March 22nd, that you need to satisfy your craving for swine now…right now. Thankfully, our city (and the whole darn state for that matter) is one that constantly appreciates the salty, scrumptious goodness of all things pig. Let’s take pulled pork, for example. How many different dishes in New Orleans can you find that include that delectable ingredient? Here’s a little push start…
Over on Oak Street, there’s an obvious start to our pulled pork escapade at the popular BBQ restaurant called Squeal. Although they offer a menu filled with dishes “high on the hog” like St. Louis Ribs, Boudin Balls and grillades, possibly one of their most loved dishes are the Pulled Pork Tacos. House smoked pulled pork is lovingly piled atop soft, grilled corn tortillas and topped with horseradish coleslaw and a spicy chipotle sauce.
One of the most recent newcomers to the New Orleans BBQ scene is on the corner of Magazine and Milan Streets in the building that once housed Ignatius (which is now located further down the street). Saucy’s BBQ opened early in October and offers all kinds of delights from the ‘que like chaurice, alligator and crawfish sausage, beef brisket and ribs. One item you won’t want to miss is their Portobello Quesadilla with pulled pork, grilled portobello mushrooms, mozzarella cheese, sweet chipotle BBQ sauce and their own Creole chipotle mayonnaise.
Chef David Gotter is always offering unique and unusual dishes at his restaurant on the corner of Eighth and Magazine. Gott Gourmet has consistently delicious items on the menu that is highlighted by specials like creamy Mushroom Bisque or a Croque Madam for their ever-popular brunch. One dish, though, has remained much to the pleasure of devoted locals, the Cochon de Lait Cuban. Slow-braised pulled pork and Dr. Pepper & honey baked ham are topped with Swiss, Ancho-Honey Slaw, honey mustard and chili mayo and pressed between two slices of fresh Roma bread from La Louisiane Bakery.
For about a year now, Grit’s Bar on the corner of Lyons and Annunciation has been featuring the nightly BBQ pop up called Blue Oak. Owners Ronnie Evans and Phillip Mosely offer a nightly menu of all things “cue” like wings and sliders, but you might want to try their BBQ Nachos. Crispy, blue tortilla chips are topped with juicy pulled pork, white queso, sliced jalapenos and their own BBQ sauce. Talk about a midnight snack!
Cruise further Uptown to the corner of Magazine and Amelia Streets and step inside Baru Bistro & Tapas for a taste of the Caribbean. Chef Edgar Caro is sure to tease and tantalize your taste buds with delicious, Latin-inspired dishes like Chuzos and Mazorca, but be sure to order the Arepas con Lechon. White cornmeal cakes are topped with melt-in-your-mouth pulled pork, a spicy black bean spread and creamy queso fresco. You’ll think you’ve died and gone to the tropics!
Finally, over on Jeanette Street, just off of S. Carrollton Avenue, stop in at the light purple house-turned-restaurant Boucherie. Anything you order from Chef Nathaniel Zimmet’s quality eatery is going to be a party in your mouth, but since we are talking about all things pig, you should definitely try his mouth-watering Pulled Pork Po-Boy with purple cabbage slaw that is not only delicious, but will only set you back a ten-spot.
*Article originally published in the February 2013 issue of Where Y’at Magazine
**Squeal BBQ and Saucy BBQ are both closed
