Pork shoulder soaks in our secret dry rub for 48 hours before getting slow-roasted and smoked over hickory for 12 hours. Those 60 hours yield a sweet, spicy, smoky, super succulent shredded pork. Then we splash on a bit of vinegar sauce, pile it in a buttery brioche bun, and top it with a creamy cider slaw. Oh wait, did we mention the house-made chipotle aioli? To die for!!
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.