Bergeron’s Boudin and Cajun Meats in Port Allen is just across the Mississippi River from downtown Baton Rouge and LSU. What was once a little shack along Hwy. 415 now is a little shack with a big dining hall next to it, but I wouldn’t know what the inside of the new building looks like as the original shack has everything I need and more. Smoked sausages, boudin and freshly fried tasty treats like boudin balls and meat pies await you inside, and if you’re lucky, they might just have a stack of their aluminum foil wrapped pulled pork sandwiches sitting on the counter beckoning to you. Take a look at the menu here…simplicity defines the plate lunch selection (yes, they make them to go) and everything is cut, marinated, smoked, cooked and grilled on site.
Monday
(a) Marinated Stuffed Pork Chop w/cheese potatoes and green beans
(b) Red Beans and Rice w/ cheese potatoes and green beansTuesday
(a) Chicken Stew w/ sweet peas and corn
(b) Hamburger Steak w/ smothered onions and sweet peas & cornWednesday
(a) Barbeque Chicken 1/2 w/ baked beans and potato salad
(b) St. Louis Style BBQ Ribs w/ baked beans and potato saladThursday
(a) Averie Special Boneless Frd Ch Breast top w/ Swiss Cheese & Bergeron’s Seafood Stuffing
(b) Boneless Fried Chicken Breast w/ rice dressing, black eyed peas & salad
(c) Boneless Stuffed Baked Chicken Breast in Brown Gravy w/ rice dressing, black eyed peas & saladFriday
(a) Shrimp Fettucine
(b) Catfish 415 w/ french fries
(c) Fried Fish w/ french fries
The prices are all affordable and I can certify that every one I’ve tried was all good. Some of their vacuum packed smoked sausage and the Averie Special to go and I am a happy man. Really though, I’m here to talk about the pulled pork sandwich. These are not your little 2″ diameter bun slider version, nor is this dry strands of tasteless pork with a dabble of decent sauce over the top. Bergeron’s takes their house smoked pork shoulder and pulls its, tosses in a good bit of their excellent BBQ sauce, then places a heaping mound of the mixture on top of one of those “Giant” buns (Sunbeam style). Usually around lunch time their is a stack of these under the heat lamp waiting for you.
I know, I know, you’re saying “heat lamp, what the heck man.” With these sandwiches though, it is a good thing and let me tell you why. The bun gets just a teensy bit compressed around that pile of pork, and just the right amount of juices and sauce soaks in so that when you open it up, everything is cohesive, together, and blissful. Think along the same reasoning as to why the average quesadilla is just that much better than the average taco.
I’m telling you, while Bergeron’s has many items that are worth making the stop for, the pulled pork is worth making a drive for, and if I ever run into you and you smell a bit like a wood fired smoker, you better have another pulled pork sandwich from Bergeron’s for me!
If you still don’t believe me, click here for a coupon to get free cracklin, boudin, or a boudin ball from Bergeron’s and try it for yourself!
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#1 by Wayne Odom on March 7th, 2011
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Great review. I’m looking forward to going try this place on Wednesday since the BBQ doesn’t sound too bad for my diet. I want to get some of that tasso for a jambalaya as well.
#2 by karen on May 4th, 2011
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I agree that it is a great review and nice selection of the menu. Barbeque Chicken with baked beans and potato salad sounds delicious. I really miss eating smoke and grilled foods.
#3 by remodeling Tucson on May 22nd, 2011
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My friend told me about this place. She always stopped in for lunch while on a cross-country road trip. She said that there meat pies are indeed good. The jerky is good as well. But there’s always a problem, sometimes there’s no place to sit and eat. I try to stop in every time I’m passing through that way. I’ve wanted to buy some of their bacon-wrapped and Cajun. Take it out and share it to my family!