Bacon Carbonara 
Toña 
Pulled Pork Sandwich
$8.00
Slow-cooked pulled pork on a toasted bun with house BBQ, creamy slaw, and optional pickled jalapeños—big, saucy, and surf-ready.
Description
Our house Pulled Pork Sandwich is pure patio comfort: slow-cooked pork shoulder, hand-pulled and tossed in our smoky-sweet house BBQ, stacked high on a toasted bun, then crowned with creamy coleslaw and a couple crunchy dill pickle slices for just the right amount of tangy kick. It’s big, saucy, and a little messy—perfect for after a long surf session.
Great with a cold Toña or Victoria. Add chips or a side—potato salad or latkes pair perfectly.
The pulled pork sandwich—the iconic BBQ delight of slow-shredded, smoky pork piled between bread—is deeply rooted in the barbecue traditions of the American South, especially in places like North Carolina, Tennessee, and South Carolinaen.wikipedia.org+1munchery.com.
Origins & Regional Foundations
| Region | Historical Context |
|---|---|
| Southern United States | Pulled pork comes from the Southern U.S., where pork shoulder was slow-smoked into tenderness and served shredded, often in sandwiches en.wikipedia.orgmunchery.com. |
| North Carolina | Known for chopped pork BBQ sandwiches often topped with coleslaw; the word “barbecue” in NC specifically refers to slow-cooked or smoked pork en.wikipedia.org. |
| South Carolina | Famous for mustard-based “Carolina Gold” sauce served with pulled pork and coleslaw on sandwiches en.wikipedia.org. |
| Tennessee / Memphis | Pulled pork was served chopped or shredded with tomato-based sauce and coleslaw on buns—this style became a local staple in Memphis since the early 20th century |
