The Pulled Pork Philosophy
Pulled pork lives or dies by two things: how long you smoke it, and whether you sauce it too early. We go long and low — bone-in pork shoulder, a simple rub, hours in the smoker until the internal probe slides in like room-temperature butter. Then it rests, gets pulled by hand (not chopped by machine, which loses texture), and goes straight onto the bun. Sauce is available if you want it, but the pork stands on its own.
Texas Vs. Carolina Vs. Kansas City
You'll occasionally meet a BBQ purist who insists pulled pork is "really" a North Carolina thing. Texas has its own take: drier, smokier, less vinegar, and served on a plain bun rather than a slaw-topped brioche. The Bill Miller pulled pork falls firmly in the Texas tradition — smoke is the loudest voice, with a quiet salt and pepper backbone. Want some vinegar-pop? Add a few pickles from the side bar.
Combo Suggestion
Combo #11 — the pulled pork sandwich with a medium French fries and a large iced tea — is $8.85 and one of the better-value lunches on the menu. Upgrade to a Taco Box to take home? Always worth it.
