This Clarksdale icon has a style all its own: The thinly sliced smoked pork butt is doused with a tangy house barbecue sauce, then tucked into a grilled bun with a peppery oil-and-vinegar-dressed slaw rather than the mayonnaise-laden kind that typically prevails in smokehouses.
Special dishes: Pulled Pork
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.