Piggie Shack

Great Bar B Que! Plenty of food and really good service. Fantastic atmosphere! Outdoor dining at it’s best.

Pork skins! The locals come here & wait for the pork skins to come out of the oven — a heartier version of the chicarrone, with the fatty layer and just a tad of meat clinging on, in fact, reminiscent of Cambodian pork rinds if you are lucky enough to have tried them. The accompanying mustard sauce has a nice tang to balance out the salt and oil, who cares if they are good or bad for you. The bacon craze is so 5 years ago, pork skin needs to be the next big thing. If they run out of ribs or cut pork, they need to shut down, says owner or cook.
They are a cash only place, you will get bitten by Mosquitos more than once if you sit out on the bench to enjoy your meal.

It’s always tough judging a local barbeque joint. Most people go by what they’re used to and what has traditionally been considered «good». I think one has to look at things like quality of preparation, the taste of the meats without souce, souce or souces themselves and how enjoyable the whole meal altogether is.
Piggy Shack succeeds on all accounts. I’ve tried their brisket, ribs and pulled pork (not on a single try, I assure you). The ribs where huge, moist with meat falling off the bone. 3 of them would’ve been enough for a meal. Both brisket and pulled pork excelled as well, just with the right kind of tenderness that makes you want to just keep eating.
The sauces, which are more traditional tomato based and local specialty ‘golden’ mustard based sauce are both quite good. The spices and flavours are well ballanced and do their job perfectly enhancing but not distracting from the flavor of the meat itself like a lot of BBQ dishes unfortunaly do.
The place makes me want to come again and again. They’re only open Thu — Sat, 11am to 8pm and there is no indoor seating. However, there are outdoor seating by the trees and if the weather is nice, like it tipically is in South Carolina, I urge you to take advantage of it.