Whole Hog NLR brings 30 years of World Championship Barbecue competition to the table. As with the original Whole Hog in Little Rock (AKA The Mothership), ours is a hobby that got out of hand.

Today, we barbecue around 3 tons of meat each week, prepared and cooked just like we do in competition. And that’s just in our North Little Rock location. Our “Slow Food” approach makes Whole Hog the hands down favorite in this part of the country, consistently winning every Readers’ Poll and ‘Best of’ award in these parts.

We start with the freshest, premium cuts of meat, hand rub and trim each piece, cure it till it’s just right, then slow-smoke it over pecan wood until it’s perfect. We treat each piece like we’re going for another World Championship. Come in and ask for a Pit tour and see for yourself how the World’s Best Barbecue is made.

We’d show you a picture of the finished product; but every time we get a plate ready, somebody eats it before we can get the camera set up.