Pit-Smoked BBQ Pork

Imagine real, pit-smoked southern barbecue

Slowly smoked pork over real applewood and hickory smoldering logs produces the most tender, open-rack barbecue meat you've ever tasted. Yet without all the effort. That's the beauty of our pit-smoked barbecue pork. Moist, meaty boneless barbecue pork shoulder butt and fall-off-the-bone ribs are your blank slate to creatively season as you'd like with regional spices or specialty sauces. Imagine that!

Barbecue was introduced in America in the early 1800s, when cowboys began moving cattle west. Since their meat was tough to chew, they found that by cooking it directly on the fire for 5 to 7 hours, it became tender and edible.