100 Favorite Dishes: Chopped Pork Sandwich From Georgia Pig
C. Stiles

100 Favorite Dishes: Chopped Pork Sandwich From Georgia Pig

As a countdown to the Best Of Broward Palm Beach 2010, coming in May, Clean Plate Charlie is serving up a hundred of our favorite dishes in South Florida. Send your own nominations to john.linn@browardpalmbeach.com.

No 93. Chopped pork sandwich from Georgia Pig

Three things set Fort Lauderdale institution Georgia Pig apart from all other barbecue in South Florida: Smoke, bark, and sauce. Cooked for hours in an open pit burning thick logs of hickory, the Pig's pork shoulders are teeming with smoky flavor. At the hands of expert pitmaster Wayne Anderson and his protege, Richie Thompson, those shoulders are cooked until moist and tender, with a layer of thick bark on the outside. And when the Pig's chefs chop that pork up, they make sure to integrate bits from all parts of the shoulder into each sandwich: the tender, moist inner meat, the pink smoke-tinged bits, and crunchy-chewy pieces of fatty bark. The textural contrast of soft, chewy, crunchy, and moist is amazing, especially on a fresh, sweet bun topped with some of the Pig's famous sauce, a barely there spritz of vinegar, mustard, and secret spices that enhances the meat more than masks the flavor. The Pig should be enshrined as a Fort Lauderdale landmark, with this sandwich as its acceptance speech.

Want more Pig? Check out this feature interview with owners Wayne and Joanne Anderson from last September.


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