It’s no secret that Missouri and Kansas are known for serving some of the country’s best ‘cue. Cities have their own specialties – burnt ends in Kansas City, pork steaks in St. Louis – but no matter your location, most barbecue joints have at least one menu item in common: pulled pork sandwiches. In this issue, which is dedicated to the best summer eats and drinks, we tracked down 55 of our favorites, ranging from a riff on a Cuban to Hawaiian-inspired to classics with just plain tender, smoky pulled pork piled high on a soft bun.
From spicy to smoky to sweet, dig into 55 of our favorite pulled pork sandwiches.
City Butcher and Barbecue
At City Butcher and Barbecue in Springfield, Missouri, Central Texas ‘cue reigns supreme. The barbecue joint uses a blend of white oak and hickory wood to smoke its meats, including pork shoulder. The pork rub is simple – just salt and black pepper – and is applied just before the meat is smoked for 14 to 16 hours. The pulled pork sandwich is served plain on a Martin’s Famous Potato Roll, but there’s nothing plain about the smoky flavor of the meat. (Photo by Tessa Cooper)
City Butcher and Barbecue, 3650 S. Campbell Ave., Springfield, Missouri, 417.720.1113, citybutchersgf.com
Crosstown Barbecue
The secret is in the sauce when it comes to the Memphis Beale Street sandwich at Crosstown Barbecue in Springfield, Missouri. This classic pulled pork sammie features smoked, chopped pork smothered in Crosstown’s signature Kansas City-style sauce and topped with fresh coleslaw for a welcome crunch. (Photo by Tessa Cooper)
Crosstown Barbecue, 1331 E. Division St., Springfield, Missouri, 417.862.4646, crosstownbarbecue.com
Lost Signal Brewing Co.
The scrumptious pulled pork sandwich at Lost Signal Brewing Co., in Springfield, Missouri, is served on a buttered and toasted brioche bun and topped with pickled red onions and housemade dill pickles. The meat is first coated with a housemade rub and smoked over hickory wood for 12 hours. Douse your sandwich with Lost Signal’s signature barbecue sauce, which gets its distinct flavor from the brewery’s On Air IPA. (Photo by Tessa Cooper)
Lost Signal Brewing Co., 610 W. College St., Springfield, Missouri, 417.869.4755, lostsignalbrewing.com
Smokin Bob's Barbeque
The Smothered Carolina sandwich at Smokin’ Bob’s Barbeque in Springfield, Missouri, strikes the perfect balance between smoky, tangy and sweet. After applying a house rub, the meat is smoked over hickory wood for 20 hours, producing juicy pulled pork that’s then piled on a warm bun and topped with Cheddar cheese sauce, pickled jalapeños and a mayonnaise-based housemade slaw. (Photo by Tessa Cooper)
Smokin’ Bob’s Barbeque, 3309 E. Sunshine St. E, Springfield, Missouri, 417.720.4925, smokinbobsbbq.com
Black Market Smokehouse
The Bar-B-Cuban at Black Market Smokehouse in Springfield, Missouri, redefines extravagance. The sandwich starts with pulled pork that’s been smoked for 12 hours over hickory and cherry wood. The meat is then piled on smoked Duroc ham and topped with house sweet-and-spicy pickles, tangy Carolina mustard sauce and melted Swiss cheese between crusty grilled French bread. (Photo by Brandon Alms)
Black Market Smokehouse, 603 S. Kimbrough Ave., Springfield, Missouri, 417.831.5300, facebook.com/BLACKMARKETSMOKE
Gettin' Basted
The pitmasters at Gettin’ Basted in Branson, Missouri, do things a little differently. Instead of smoking meat low and slow, pork is cooked hot and fast over direct heat in 55-gallon barrels fueled by fires built with Missouri hardwood coals and pecan wood. The result is juicy pulled pork served on a soft roll, with Gettin’ Basted’s signature sweet and tangy sauce. Order it plain or dressed with pickles and coleslaw. (Photo by Anne Maudlin)
Gettin’ Basted, 3115 MO-76, Branson, Missouri, 417.231.4445, gettinbasted.com
St. George’s BBQ
Don’t underestimate this simple dry rub at St. George’s BBQ in Springfield, Missouri. A dusting of paprika, salt, chile powder and a few other secret ingredients coat St. George’s pulled pork before it’s hauled to the smoker. Once ready, a quarter-pound of tender pulled pork is heaped on a toasted brioche bun and served with housemade sauce. Upgrade to the Southern pulled pork sandwich for a crown of chilled coleslaw. (Photo by Tessa Cooper)
St. George’s BBQ, 3012 S. National Ave. A, Springfield, Missouri, 417.877.0291, stgeorgesbbq.com
The Fillin’ Station
The family behind The Fillin’ Station in Lampe, Missouri, has been smoking pulled pork since the roadside joint opened in 2008. They keep it simple but delicious: Pork shoulder is rubbed with a housemade spice blend and then smoked for 12 to 14 hours. For its pulled pork sandwich, a half-pound of meat is piled on a grilled whole-wheat bun, slathered with Smokin’ Dave’s BBQ sauce, a heap of coleslaw and served with from-scratch chips. (Photo courtesy of istock/bhofack2)
The Fillin’ Station, 6741 MO-13, Lampe, Missouri, 417.779.2727, thefillinstation.net
Whole Hog Café
You’re going to need extra napkins for the Memphis-style pulled pork sandwich at Whole Hog Café’s two Springfield, Missouri, locations. It isn’t saucy, but instead comes topped with creamy coleslaw. That mayo-laced crunch complements the pecan wood-smoked pork, which sits in the smoker for 15 hours. Take your pick between a quarter-pound or half-pound of meat and sample the seven sauces to find your favorite. (Photo by Tessa Cooper)
Whole Hog Café, multiple locations, wholehogsgf.com
Dalie's Smokehouse
Dalie’s Smokehouse is yet another gem from the team behind Pappy’s and Bogart’s. Located a bit further west in Valley Park, Missouri, the spot is named after executive chef Skip Steele’s grandfather. Dalie’s opened in 2015, and in the same vein as his other places, Steele serves classic barbecue recipes he hadn’t brought out in 30 years. The pulled pork comes piled on a bun; choose from six different sauces including cranberry-cayenne, Carolina Sweet and Papa Joe’s Original. (Photo by Spencer Pernikoff)
Dalie's Smokehouse, 2951 Dougherty Ferry Road, Valley Park, Missouri, 636.529.1898, daliessmokehouse.com.
Adam's Smokehouse
In 2013, Pappy’s Smokehouse alums Frank Vinciguerra and Mike Ireland opened Adam’s Smokehouse in a small space in the Clifton Heights neighborhood of St. Louis. Pulled pork sandwiches at Adam’s come in six- or eight-ounce portions, tender with rendered fat and just the right texture, plus two sides; we like the home-style applesauce and pit beans. (Photo courtesy of Adam’s Smokehouse)
Adam’s Smokehouse, 2819 Watson Road, Clifton Heights, St. Louis, Missouri, 314.875.9890, adamssmokehouse.com
Pappy’s Smokehouse
Pappy’s Smokehouse serves some of the best Memphis-style ‘cue in St. Louis. Although best known for its ribs and brisket, the pulled pork sandwich is a must-try, too: Slow-cooked over apple and cherry woods, the pork is piled on a soft bun. Dig in sans sauce or go for the house Carolina vinegar or Pappy’s Original BBQ Sauce, St. Louis-style Sweet Baby Jane or fiery Hoodoo. (Photo by Jennifer Silverberg)
Pappy’s Smokehouse, 3106 Olive St., Midtown, St. Louis, Missouri, 314.535.4340, pappyssmokehouse.com
Dexter Bar-B-Que
Dexter Bar-B-Que began as a mobile operation in 1983 before opening a
brick-and-mortar in Dexter, Missouri, in 1991. Today, there are six locations, all with drive-thrus, and a 244-seat restaurant in Cape Girardeau. At Dexter, hickory-smoked pulled pork comes on Texas toast or a bun and topped with coleslaw. (Photo courtesy of Dexter Bar-B-Que)
Dexter Bar-B-Que, multiple locations, dexterbbq.com
Roper's Ribs
As its name suggests, Roper’s Ribs in Jennings, Missouri, has been serving its famous St. Louis-style ribs, baby back ribs, beef back ribs and more to hungry St. Louis diners since 1976. But that doesn’t mean you should skip the pulled pork sandwich: It’s made with smoked pork shoulder meat, dry rubbed and smoked for at least 12 hours, sometimes as long as 20 hours, over hickory wood. (Photo by Jacklyn Meyer)
Roper’s Ribs, 6929 W. Florissant Ave., Jennings, St. Louis, Missouri, 314.381.6200, ropersribs.com
Bootleggin’ BBQ
Bootleggin’ BBQ opened in Downtown St. Louis in 2015 serving Kansas City-style barbecue – a relative rarity in the Gateway to the West. The pulled pork sandwich is dry rubbed with Bootleggin’s signature Booty Rub and slow-smoked over Missouri hickory wood, then topped with coleslaw and served on a buttered bun. (Photo courtesy of Bootleggin’ BBQ)
Bootleggin’ BBQ, 1933 Washington Blvd., Midtown, St. Louis, Missouri, 314.241.5999, bootlegginbbq.com
Salt + Smoke
Since opening in the Delmar Loop in 2014, Salt + Smoke has grown to boast three St. Louis-area locations with another slated for the Central West End. At the barbecue and bourbon spot, pulled pork is smoked over post oak and topped with coleslaw and house pickles. Trust us: Get a side of the white Cheddar cracker mac ‘n’ cheese and a whiskey cocktail. (Photo by Spencer Pernikoff)
Salt + Smoke, multiple locations, saltandsmokestl.com
Smoki O's
Smoki O’s first opened as a stall at the Soulard Farmers Market in 1997 and quickly gained a following for ‘cue – especially its famous snoots. Now, it operates a storefront in Old North St. Louis, offering snoots, rib tips and Minnie’s Potato Salad. If snoots aren’t your thing, try the pulled pork sandwich, smoked for 10 hours and served with hot or mild sauce. (Photo by Kelly Glueck)
Smoki O’s, 1545 N. Broadway, Old North, St. Louis, Missouri, 314.621.8180, smokiosbbq.com
C&K Barbecue
C&K Barbecue is one of the oldest and most legendary spots for ‘cue in St. Louis. First opened by Forris King in Ferguson, Missouri, in 1963, C&K is now helmed by Daryle Brantley, who opened a location in Pine Lawn in 1983. Order your pulled pork “ol’ skool” for a real treat: pork is served on a bun, topped with creamy potato salad, drenched in sauce and wrapped in butcher paper. (Photo by Rolf Ringwald)
C&K Barbecue, 4390 Jennings Station Road, Pine Lawn, Missouri, 314.385.8100, candkbbq.com
Stellar Hog
Inside a former South City dive bar, Stellar Hog serves pitmaster Alex Cupp’s pulled pork, smoked for 14 hours and finished in its own juices and vinegar served on a toasted hoagie. Feeling fancy? Try the Southside Smoke, a toasted ciabatta bun loaded with tender pulled pork, smoked Gouda and caramelized onions. (Photo by Rolf Ringwald)
Stellar Hog, 5623 Leona St., Bevo, St. Louis, Missouri, 314.481,8448, thestellarhog.com
Bogart’s Smokehouse
Pitmaster Skip Steele and his team are known across the country for their pork prowess, and they have the awards to prove it. At Bogart’s, which the Pappy’s team opened in Soulard in 2011, Memphis-style pulled pork is tender and flavorful thanks to up to 24 hours of smoking over apple and cherry woods. Try it with the North Carolina-style vinegar sauce or the spicy Voodoo sauce and baked pit beans. (Photo by Kelly Glueck)
Bogart’s Smokehouse, 1627 S. Ninth St., Soulard, St. Louis, Missouri, 314.621.3107, bogartssmokehouse.com
The Shaved Duck
The Shaved Duck isn’t a typical barbecue joint. Owner Alastair Nisbet opened it in 2009 with a Southern-influenced menu where shrimp and grits, slow-smoked duck breast and jalapeño creamed corn all make an appearance. The pulled pork sandwich features pork that’s smoked for several hours over wild cherry and hickory woods paired with one side, such as caramelized onion mashed potatoes. (Photo by Kelly Glueck)
The Shaved Duck, 2900 Virginia Ave., Tower Grove East, St. Louis, Missouri, 314.776.1407, shavedduck.com
Five Aces Bar-B-Que
In a small storefront in the historic Shaw neighborhood of St. Louis, Five Aces Bar-B-Que serves what owners Antonio and Toshia Ellis call “authentic open-flame barbecue,” cooked over hickory and featuring a special seasoning blend with no salt. Pulled pork is served on a simple Kaiser roll; try it with a side of fried okra or baked mac ‘n’ cheese. (Photo courtesy of Five Aces Bar-B-Que)
Editor's Note: The Five Aces storefront is currently closed while the restaurant focuses on its food truck and catering operation.
Five Aces Bar-B-Que, 4000 Shaw Blvd., Shaw, St. Louis, Missouri, 314.489.3481, fiveacesbbq.com
Smoking Barrels BBQ
At Smoking Barrels BBQ, pulled pork is dry-seasoned, smoked low and slow and piled on a freshly baked bun. Pitmasters Dennis Machado and Fernando Ordonez, who own locations in both the Southampton neighborhood of St. Louis and in Fenton, Missouri, have been smoking meat since 1996. Your sandwich will be tender, but for extra zing, choose from housemade sauces: Midwest Sweet, with molasses and brown sugar; Texas Spicy with cayenne and Worcestershire; or Carolina Mustard with spices and vinegar. (Photo by Kelly Glueck)
Smoking Barrels BBQ, 5641 S. Kingshighway Blvd., Princeton Heights, St. Louis, Missouri, 314.669.9455, smokingbarrels.net
Sugarfire Smoke House
After just six years, Sugarfire Smoke House is one of the most prolific barbecue spots in St. Louis. You'll find classic pulled pork sandwiches at all 13 locations, featuring local pork smoked for hours and sandwiched between freshly baked buns. Choose from housemade sauces including White BBQ and Texas Hot. (Photo courtesy of Sugarfire Smoke House)
Sugarfire Smoke House, multiple locations, sugarfiresmokehouse.com
Hendrick’s BBQ
Hendrick’s BBQ slings St. Louis-style ‘cue in historic downtown St. Charles, Missouri. The pulled pork sandwich is served on freshly baked bread with housemade pickles and two sides – think bacon-braised greens or Cheddar grits – and you can add coleslaw for just $1. Can’t get enough pulled pork? Don’t miss the pulled pork turnovers with smoked Gouda and sweet onion marmalade and pepper jelly for dipping. (Photo courtesy of Hendrick’s BBQ)
Hendrick's BBQ, 1200 S. Main St., St. Charles, St. Louis, Missouri, 636.724.8600, hendricksbbq.com
Super Smokers
Owner and pitmaster Jeff Fitter began cooking with the Super Smokers competitive barbecue team in 2002 before eventually taking over the Eureka, Missouri, storefront in 2017. The Memphis-style pulled pork sandwiches are dry rubbed and slow smoked, served with housemade sides such as sweet jalapeño cornbread, creamed corn and cheesy potatoes. (Photo courtesy of Super Smokers)
Super Smokers, 601 Stockell Drive, Eureka, Missouri, 636.938.9742, supersmokers.com
LC’s Bar-B-Q
Served on plain white bread, the pulled pork sandwich at LC’s Bar-B-Q is an old-school Kansas City favorite. Step inside the small storefront, where smoke can be spotted curling out of the pit behind the counter accompanied by the hunger-inducing aroma of smoked meats. Order a side of fries and a mild sweet sauce with faint spice and a tangy finish for one of the best sandwiches in town. (Photo courtesy of Adam Kuban)
LC’s Bar-B-Q, 5800 Blue Pkwy., Kansas City, Missouri, 816.923,4484, lcsbarbq.com
Hawg Jaw Que & Brew
Brothers Sam and Nick Silvio relocated Hawg Jaw Que & Brew from Kansas City’s Riverside neighborhood to North Kansas City, Missouri, in 2017. The best-selling pulled pork sandwich can be ordered in three sizes: small (four ounces of meat), medium (six ounces) and large (eight ounces). Top the tender pork with sauces like sweet house Kansolina or Mammaw’s Spicy with notes of cinnamon and black pepper. (Photo courtesy of Hawg Jaw Que & Brew)
Hawg Jaw Que & Brew, 900 Swift St., North Kansas City, Missouri, 816.741.4294, hawgjaw.com
Fiorella’s Jack Stack Barbeque
Available for lunch or dinner at all five of Fiorella’s Jack Stack Barbeque’s Kansas City-area locations, the Southern Jack pulled pork sandwich is a sight to behold. It features slow-smoked, hickory-roasted pulled pork dressed with a little bit of house sauce on a long, soft hoagie bun. No coleslaw needed: This sandwich serves up just meat, bun and sauce, along with a side of fries and some dill pickle slices. (Photo courtesy of Fiorella’s Jack Stack Barbeque)
Fiorella’s Jack Stack Barbeque, multiple locations, jackstackbbq.com
Joe’s Kansas City Bar-B-Que
The Rocket Pig represents the porcine answer to Joe’s Kansas City Bar-B-Que’s famous Z-Man brisket sandwich. Tender pulled pork is tossed in a sweet-heat competition-style glaze and then topped with crispy bacon and pepper Jack cheese. The Rocket Pig is finished with fried jalapeños (rather than onion rings), adding crunch and extra heat. (Photo courtesy of Joe’s Kansas City Bar-B-Que)
Joe’s Kansas City Bar-B-Que, multiple locations, joeskc.com
Woodyard Bar-B-Que
Snag a seat on Woodyard Bar-B-Que’s patio in Kansas City, Kansas, and watch the pitmasters smoke meat – using wood from its adjoining retail woodyard, no less. Here, the pulled pork sandwich is served on a large bun topped with two handfuls of meat and housemade coleslaw and either hot or original sauce. Enjoy it on the brick patio alongside live music. (Photo by Alistair Tutton)
Woodyard Bar-B-Que, 3001 Merriam Lane, Kansas City, Kansas, 913.362.8000, woodyardbbq.com
Q39
One of Q39’s most popular items, the Triple Threat Sandwich, is almost intimidating: It comes stacked tall with spicy, smoky chipotle sausage, juicy pulled pork and generous slices of tender pork belly drizzled with Q39’s zesty barbecue sauce. The sandwich is in-your-face rich yet well balanced with a tart apple slaw, all held together on a toasted bun. (Photo by Anna Petrow)
Q39, multiple locations, q39kc.com
Char Bar
Char Bar is where Southern-inspired sides and smokehouse favorites meet Kansas City-style ‘cue. The towering Pickled Pig sandwich marries the two specialties, featuring a pile of pulled pork butt slathered with creamy slaw and stacked on a fluffy Farm to Market Bread Co. egg bun. Deep-fried hot pickles take the sandwich to the next level. (Photo by Alistair Tutton)
Char Bar, 4050 Pennsylvania Ave., Westport, Kansas City, Missouri, 816.389.8600, charbarkc.com
Rosedale Bar-B-Q
In Kansas City, Kansas, Rosedale Bar-B-Q’s Pig Pen delivers perfectly balanced texture and flavor. The sandwich tops pulled pork with gooey, melted pepper Jack cheese, generous handfuls of roasted red and yellow bell peppers, crispy onion straws and flash-fried jalapeño Bottle Caps. It’s savory, gooey, spicy and crunchy all in one bite. (Photo by Alistair Tutton)
Rosedale Bar-B-Q, 600 Southwest Blvd., Kansas City, Kansas, 913.262.0343, rosedalebarbeque.com
Rye
Found on the brunch, lunch and midday menus at Rye’s Kansas City and Leawood, Kansas, locations, the smoked pulled pork sandwich offers a slightly more dressed-up version of the classic. Served on a large buttered and toasted house bun, it features tender pulled and chopped pork tossed with house sauce, topped with a dollop of coleslaw and served with fries and pickles. (Photo by Alistair Tutton)
Rye, multiple locations, ryekc.com
Slap’s BBQ
Brothers Mike and Joe Pearce know a few things about cooking pork: Slap’s, after all, stands for “Squeal like a Pig,” which was also their former barbecue-competition circuit name. The Sandwich at Slap’s is simple right down to its unassuming name – just rich, smoky pulled pork, creamy Provel cheese and two onion rings – but when the pork is this good, no other frills are needed. (Photo by Alistair Tutton)
Slap’s BBQ, 553 Central Ave., Kansas City, Kansas, 913.213.3736, slapsbbqkc.com
McGonigle’s Market
Established in 1951, McGonigle’s Market has long been a Kansas City staple for groceries and fine meats. Belly up to the trailer parked outside the store for its smoky pulled pork sandwich, which piles tender and slightly sweet meat atop a humble hamburger bun. The sandwich is served as the special on Wednesdays for just $4.99 – although it’s worth the extra buck any other day of the week, too. (Photo courtesy of McGonigle’s Market)
McGonigle’s Market, 1307 W. 79th St., Kansas City, Missouri, 816.444.4720, mcgonigles.com
Brobecks Barbecue
Doug Brobeck, former owner of Stilwell Smokehouse in Stilwell, Kansas, opened Brobecks Barbecue in Overland Park, Kansas, 12 years ago. The Tennessee Porker sandwich is a fan favorite, plating dry-rubbed pulled pork dry on a hoagie bun with an optional coleslaw topping and your choice of sauce, including housemade sweet or Carolina mustard. (Photo courtesy of Brobecks Barbecue)
Brobecks Barbecue, 4615 Indian Creek Pkwy., Overland Park, Kansas, 913.901.9700, brobecksbbq.com
Danny Edwards BLVD BBQ
Named for the barbecue pro who founded the joint, Danny Edwards BLVD BBQ serves a 12-ounce Southern-style pulled pork sandwich. A toasted bun is packed with finely chopped pulled pork butt, a not-too-saucy coleslaw and a savory house sauce. Extra pork, charred bits of meat and slaw cascade around the sides of the sandwich, basically affording you a second helping. (Photo courtesy of Flickr/TheDLC)
Danny Edwards BLVD BBQ, 2900 Southwest Blvd., Westside South, Kansas City, Missouri, 816.283.0880, dannyedwardsblvdbbq.com
Dairy Isle & Grill
Dairy Isle & Grill first opened in Steelville, Missouri, back in 1962, serving burgers, ice cream and shakes. A (relatively) recent addition to the menu is the pulled pork sandwich, featuring marinated and roasted pork on a massive toasted bun with pickles and house smoky-sweet barbecue sauce; go Memphis-style and ask to top it with creamy coleslaw. Be sure to save room for soft serve in a waffle cone. (Photo by Aimee Whitmire)
Dairy Isle & Grill, 502 W. Main St., Steelville, Missouri, 573.775.5388, dairyisle.com
Dempsey’s BBQ
Dempsey’s BBQ opened in 2014 in the old Biffle’s Smoke House BBQ space in Concordia, Missouri. About halfway between Kansas City and Columbia, Dempsey’s is known for huge ribs and its house barbecue sauce made with Jesse James bourbon – perfect for Dempsey’s classic pulled pork sandwich, served with a side of crispy fries. (Photo by Heather Riske)
Dempsey’s BBQ, 103 Second St., Concordia, Missouri, 660.463.7232, dempseysbbq.com
Hog Tide Bar-B-Que
At Hog Tide Bar-B-Que in Aurora, Missouri, the best-selling Carolina sandwich starts with either Berkshire or Duroc pork encrusted in a house rub and marinated in fruit juices, sugar and seasoning for extra flavor, and is then smoked over pecan wood for more than 14 hours. The mouthwatering hand-pulled pork is then topped with housemade sweet coleslaw and sandwiched between a buttered and toasted brioche bun. Finish yours with the Competition or hot barbecue sauces, which are served on the side. (Photo courtesy of Hog Tide Bar-B-Que)
Hog Tide Bar-B-Que, 22020 Wolf Road 1200, Aurora, Missouri, 417.308.3525, hogtidebbq.com
Big R’s BBQ
The Perfect Pig at Big R’s BBQ in Joplin, Missouri, is the kind of sandwich you treat yourself to on special occasions. Not only does it feature pulled pork, but it comes with sweet smoked ham and brown sugar-cured bacon. The whole mess is loaded onto a toasted brioche bun and served with a sweet barbecue sauce that’s made in-house. (Photo by Mark Neuenschwander)
Big R’s BBQ, 1220 E. 15th St., Joplin, Missouri, 417.781.5959, bigrsbbq.com
Danna’s Bar-B-Que & Burger Shop
The aptly named Big Big Pig at Danna’s Bar-B-Que & Burger Shop in Branson, Missouri, features seven ounces of pulled pork slow-smoked over hickory wood for maximum tenderness. The pork is piled high on two thick slices of garlic-brushed Texas toast and topped with smoked rope sausage. It’s best enjoyed alongside one of the barbecue spot’s housemade fried Memphis rolls, which feature a melted butter center. (Photo by Travis Howard)
Danna’s Bar-B-Que & Burger Shop, 963 MO-165, Branson, Missouri, 417.337.5527, dannasbbq.com
Missouri Hick Bar-B-Que
The open-faced pulled pork sandwich at Missouri Hick Bar-B-Que in Cuba, Missouri, is nostalgic. It starts with a family rub recipe before being smoked for 12 hours with wild cherry wood. Shredded pieces of pork are then piled high on Texas toast and smothered with roasted pork gravy, with garlic-red skin mashed potatoes (reminiscent of Grandma’s) served on the side. (Photo by Aimee Whitmire)
Missouri Hick Bar-B-Que, 913 E. Washington St., Cuba, Missouri, 573.885.6791, missourihick.com
Sammich Shack
The pulled pork Cuban special at Sammich Shack in Hillsboro, Missouri, isn’t your average pulled pork sandwich. Attached to Leon’s Prime Cuts butcher shop, Sammich Shack serves – you guessed it – sandwiches, burgers, ribs and more. If you’re lucky, you can catch the pulled pork Cuban on special, with pulled pork, ham, Provel, mustard and pickles. Order with a side of brisket mac ‘n’ cheese or Porky Beans. (Photo by Madison Sanders)
Sammich Shack, 10910 MO-21, Hillsboro, Missouri, 314.420.8355, eonsprimecuts.com/sammich-shack.html
Smokehouse 61
At Cape Girardeau, Missouri, favorite Smokehouse 61, the pulled pork sandwich will run you just $4.99. Featuring special seasoning and sauce from the owners’ first mentor, “Papa” John Farquhar, Smokehouse 61 is known for its generous portions. Don’t forget the 10 home-style sides, including corn nuggets, baked potato casserole and sweet vinegar slaw. (Photo courtesy of Smokehouse 61)
Smokehouse 61, 2148 William St., Cape Girardeau, Missouri, 573.335.8880, facebook.com/capesmokehouse61
Baylee Jo’s BBQ
At Baylee Jo’s BBQ in Ironton, Missouri, the very first sandwich on the menu is the Pork Baylee Jo, and with good reason. Cherry wood-smoked pulled pork is piled on your choice of Texas toast or a bun; we suggest topping the tasty sandwich with pitmaster and owner Chris Schillinger’s cherry barbecue sauce and ordering a side of barbecue cornbread or jalapeño hush puppies.
Baylee Jo’s BBQ, 1315 MO-21, Ironton, Missouri, 573.546.2100, bayleejos.com
Big Daddy’s BBQ
Served with two sides – including baked beans, potato salad or fries – Big Daddy’s BBQ’s pulled pork sandwich gets the house treatment from beginning to end. Whether you seek out the food truck or Columbia, Missouri, restaurant, the sandwich is made with the same special house rub and finished with a generous portion of Big Daddy’s signature sweet and spicy barbecue sauce. (Photo by Aaron Ottis)
Big Daddy’s BBQ, 1205 N. Garth Ave., Columbia, Missouri, 573.875.2227, facebook.com/bigdaddysbbqcomo
Buckingham Smokehouse Bar-B-Q
Like all of the ‘cue at Buckingham Smokehouse Bar-B-Q in Columbia, Missouri, pork shoulders are smoked for hours in the restaurant’s giant hickory wood-fueled, 5,000-pound smoker. The pork is then pulled apart and slapped on a local soft bun. Customers rave about the pickles – so be sure to ask for extra. (Photo by Aaron Ottis)
Buckingham Smokehouse Bar-B-Q, 3804 Buttonwood Dr., Columbia, Missouri, 573.499.1490, buckinghamsmokehouse.com
D. Rowe’s Restaurant and Bar
D. Rowe’s Restaurant and Bar
D. Rowe’s Restaurant and Bar in Columbia, Missouri, rests a hefty pork shoulder in a special house rub and marinade before transferring it to the smoker for 17 hours; the pork shoulder is then pulled to order to ensure the meat stays as juicy and tender as possible. The pulled pork sandwich stacks a half pound of meat on a brioche bun with barbecue sauce. (Photo by Aaron Ottis)
D. Rowe’s Restaurant and Bar, 1005 Club Village Dr., Columbia, Missouri, 573. 44.8004, drowesrestaurant.com
Como Smoke & Fire
This pulled pork sandwich brings the heat. After spending half a day in the smoker, Como Smoke & Fire’s juicy pork is pulled and pressed between a jalapeño brioche bun. (And if it’s too spicy for you, no worries – the Kaiser roll makes a worthy substitute.) Finish the sandwich off with one of the Columbia, Missouri, restaurant’s five barbecue sauces; we especially like the Alabama white. (Photo by Aaron Ottis)
Como Smoke & Fire, 4600 Paris Road #102, Columbia, Missouri, 573.443.3473, comosmokeandfire.com
Smokin Chicks BBQ
Get a taste of Memphis-style pulled pork at Smokin Chicks BBQ in Columbia, Missouri, where pitmaster Chick Orscheln makes meat that pulls like butter after spending many hours in the smoker. The layers of tender pulled pork are topped with housemade horseradish slaw and served on a Kaiser roll. (Photo by Aaron Ottis)
Smokin Chicks BBQ, 3301 W. Broadway Business Park Ct. #A, Columbia, Missouri, 573.256.6450, smokinchicksbbq.com
Lutz’s BBQ
With locations in Jefferson City and Columbia, Missouri, Lutz’s BBQ smokes its pork shoulder overnight before pulling the meat for the lunch rush. Piled on a Rotella bun, the pulled pork sandwich can be ordered with Lutz’s spicy, sweet mustard or Kansas City-style barbecue sauces. (Photo by Aaron Ottis)
Lutz’s BBQ, multiple locations, lutzbbq.com
Bootleggers BBQ
Bite into a taste of the tropics with the Hawaiian pork sandwich at Bootleggers BBQ in West Plains, Missouri. A slice of double-smoked ham is glazed with brown sugar and honey and topped with succulent pulled pork. It’s finished with grilled pineapple and housemade sweet onion barbecue sauce and served on a potato bun. (Photo courtesy of Bootleggers BBQ)
Bootleggers BBQ, 1464 Gibson Ave., West Plains, Missouri, 417.204.4515, facebook.com/bootleggersbbqofwestplainsmo
Ettie Berneking
Ettie is a writer and blogger in Springfield, Missouri.
Pete Dulin
Writer Pete Dulin is the author of Kansas City Beer: A History of Brewing in the Heartland, KC Ale Trail, and Expedition of Thirst: Exploring Breweries, Wineries and Distilleries Across Central Kansas and Missouri.
April Fleming
April is a Kansas Citian by way of New Mexico, worker bee, freelance writer and photographer, food, music, animal and travel lover.
Juliana Goodwin
Juliana Goodwin lives in Springfield, Mo., but loves to explore the Ozarks and write about it for Feast Magazine.
Jessica Vaughn Martin
Jessica is a freelance writer based in Columbia, Missouri. She lives by the words of M.F.K. Fisher: "First we eat, then we do everything else."
Nancy Stiles
Nancy Stiles is a freelance writer based in St. Louis.
Lillian Stone
Lillian Stone is a writer based in Springfield, Missouri. Her life revolves almost entirely around her next meal.
Jenny Vergara
Jenny is Feast's contributing editor for Kansas City. She brakes for chef's coats.