A specialty of ours is the Pulled Pork Sandwich. We rub a pork butt with a succor rub and let it sit for 24 hours. We then slow smoke it until it reaches an internal temperature of 195 degrees. Our fire consists of Kingsford Charcoal and a dry sugar maple wood. When you near the smokers, it smells like bacon! We let the meat rest for several hours, wrapping it in aluminum foil and towels and holding it in a cooler. After pulling, we mix in a slight amount of a secret sauce. We finally serve the sandwich on a good bulky roll with your choice of a variety of SOB sauces. Served with a coleslaw and our own zesty fries and you have yourself a beautiful meal.
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