“The pulled pork is smoked and cooked traditionallywhole hog over wood charcoal.
They are known for specifically using a natural wood fire to slow cook their BBQ overnight.
The flavors possess a distinct depth of smokiness that is complemented by their tangy housemade barbecue sauce.
Credit:Robert Jacob Lerma
“This Atlanta gem merges Southern barbecue with bold Korean flavors.
Vinegar sauce is available, but its totally not necessary.
Cochonin New Orleans has the best pulled pork I have ever had.
Credit: Courtesy of Peg Leg Porker
Its definitely an off the beaten path gem of a restaurant.
I always end up eating more than I planned to!
recommendsDaniel Mills, executive chef atThe Roosevelt New Orleans.
Credit:Home Team BBQ
Credit: Dreamland BBQ
Credit:Chris Granger
