The Pig Mac
Like Sunday afternoon in your sweats.
Our top-selling signature melt! It’s half pulled pork, half mac & cheese, and totally delicious. We use top-notch Cheshire pork from NC’s Heritage Farms, smoking it low and slow for a solid 12 hours before giving it a good soak in a traditional Carolina BBQ sauce. We drape our tender mac in a sauce made from cheddar, Parmesan, heavy cream, and a few secret spices. Once the mac & cheese has set, we stack it between two slices of medium cheddar, top it with the pulled pork, then top all that off with our tender caramelized onions (which we refer to as “liquid gold”).