Barbecue Pork Heaven

Deep in rural Low Country, Scott’s Bar-B-Que is my favorite barbecue joint in America. You won’t see gas or charcoal at this roadside shack, just pigs, wood and smoke. The Scotts opened the place in 1972, using cooking methods passed down through generations. Pit–master Rodney Scott (who cooked his first pig when he was just 11 years old) slow-smokes whole hogs over night with hardwood coals made from hickory, pecan and oak logs that he hand selects each day. As they smoke, the butterflied pigs are continuously basted with a vinegar-peppery mop (he uses an actual long-handled mop) to give the pork it’s fantastic, signature flavors. When they come off of the pit, the meat is hand-pulled by Mrs. Scott herself, then fed to adoring fans who pack the joint on a daily basis. This pulled pork, topped with crispy skins and the family’s secret sauce is worth a pilgrimage. It doesn’t get better than this.