Columbia, MOBBQ

Feast Magazine puts Como Smoke & Fire’s pulled pork through half a day in the smoker before it is pressed into a jalapeño brioche bun, with a Kaiser roll offered to anyone who wants less heat. The Paris Road kitchen finishes sandwiches with a choice from five house barbecue sauces, and Feast singles out the Alabama white. Come for the pulled pork sandwich, and work through the rest of the sauces on later visits.

D. Rowe’s rests a hefty pork shoulder in a house rub and marinade, then smokes it for seventeen hours and pulls it to order so the meat stays juicy and tender, according to Feast Magazine. The sandwich stacks a half pound of that pork on a brioche bun with barbecue sauce. The Club Village Drive room runs as a full restaurant and bar rather than a counter, so the barbecue arrives alongside a broader menu.

Big Daddy’s serves its pulled pork sandwich with two sides, among them baked beans, potato salad and fries, and Feast Magazine reports the sandwich gets the same house rub whether you find the food truck or the Columbia restaurant. It is finished with a generous portion of the signature sweet and spicy barbecue sauce. Order it with the sauce alongside if you want to taste the rub on its own first.