You’ve probably seen the line before you smelled the smoke. If you’re hunting for the pork n things bbq menu, you’re likely looking for that specific intersection of roadside grit and culinary precision that only a few places in Florida—specifically around the Medford and greater Central Florida area—really nail. It isn't just a list of food. It’s a countdown. When the smoker is empty, the day is over.
Most people show up thinking they’ll just grab a quick sandwich. They're wrong. You don’t just "grab" something here; you commit to a process that involves hickory, oak, and a level of patience that most modern restaurants have completely abandoned.
The Core of the Pork N Things BBQ Menu
Let’s get the big one out of the way: the pulled pork. It is the namesake. It's the anchor. At Pork N Things, the pork isn't that mushy, over-sauced mess you find at chain restaurants. It’s textured. You get those "bark" pieces—the dark, crunchy bits on the outside of the shoulder that have absorbed all the nitrogen from the wood smoke. That’s where the flavor lives.
They serve it by the sandwich, sure, but the "by the pound" option is what the locals actually go for. Why? Because the leftovers make the best breakfast hash you’ve ever had in your life.
Ribs and the St. Louis Cut
Then there are the ribs. They generally lean toward a St. Louis cut. It's meatier than a baby back but more uniform than a full spare rib. The seasoning is a dry rub that leans heavy on black pepper and paprika, giving it a kick that hits the back of your throat about three seconds after the first bite. If you’re looking for ribs that fall off the bone with a gentle breeze, you might be disappointed. Real BBQ experts know that "fall-off-the-bone" is actually overcooked. You want a clean tug. You want to see your teeth marks in the meat. That’s what you get here.
The Brisket Gamble
Brisket is a fickle beast. In the world of Florida BBQ, it’s often an afterthought because pork is king in the South. But on the pork n things bbq menu, the brisket holds its own. It’s sliced thin, usually against the grain (as it should be), and served with a thin "smoke ring" that proves the pitmaster didn't cheat with liquid smoke.
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Sides That Aren't Just Fillers
Most BBQ joints treat sides like an annoying obligation. A scoop of watery coleslaw here, a bag of chips there. Honestly, it's insulting.
At Pork N Things, the baked beans are a meal. They’re thick. They’re loaded with "burnt ends"—the trimmings from the brisket and pork that are too small to sell as servings but too delicious to throw away. The sugar content is high, almost like molasses, but it’s cut by the acidity of the mustard.
Then there’s the mac and cheese.
It’s heavy. It’s the kind of side dish that requires a nap immediately afterward. They use a blend of cheeses that stays creamy even as it cools down, which is a technical feat most home cooks can't manage.
- The Slaw: Vinegar-based, not mayo-heavy. It’s designed to cut through the fat of the pork.
- Collard Greens: Bitter, salty, and usually simmered with smoked turkey or pork hocks.
- Cornbread: It’s sweet. Some people hate sweet cornbread. If you’re one of them, skip it. If you like it like cake, you’ll be in heaven.
Understanding the "Things" in Pork N Things
The "Things" part of the name is where the menu gets interesting. It changes. Depending on the day or the season, you might find smoked sausage—the kind that snaps when you bite into the casing. Or maybe smoked chicken halves that stay remarkably juicy because they haven't been sitting under a heat lamp for six hours.
You have to ask what’s on the "hidden" menu. Sometimes there are rib tips. Sometimes there’s a loaded baked potato that’s essentially a structural hazard because of how much meat is piled on top.
The Sauce Philosophy
Sauce is a divisive topic. In North Carolina, it’s vinegar. In South Carolina, it’s mustard. In Memphis, it’s sweet and tomato-based.
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The pork n things bbq menu tends to follow the Florida tradition, which is a bit of a hybrid. It’s a "mop" style sauce. It isn't thick like ketchup. It’s thin enough to penetrate the meat fibers but thick enough to leave a glaze. They offer a spicy version, and frankly, you should use it. The heat isn't decorative; it’s functional. It wakes up the palate so you can taste the smoke better.
Why the Timing Matters
Here is the thing about real BBQ: it takes 12 to 14 hours to cook a brisket or a pork butt, but only 15 minutes to sell out.
If you show up at 2:00 PM on a Saturday, don't be surprised if the menu is half-crossed out with a Sharpie. That isn't bad management. It’s a sign of quality. It means they don't freeze their meat and they don't reheat yesterday's leftovers.
The Catering Secret
A lot of people don't realize that the best way to experience the full menu is through their catering services. When they do a full spread for an event, you often get access to the "Big Three" (Pork, Ribs, Brisket) all at once, plus larger pans of those greens and beans.
Practical Insights for Your Visit
If you’re planning to head out, keep a few things in mind. First, check their social media or call ahead. Because they operate on a "till it's gone" basis, hours are more of a suggestion than a rule.
Second, don't be afraid of the "fatty" side of the brisket. If the carver asks if you want lean or moist, choose moist. That’s where the flavor is. That’s the rendered fat that has been basting the meat for half a day.
Third, get the sauce on the side. The meat should stand on its own. If you have to drown it in sauce to enjoy it, you aren't eating good BBQ.
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How to Maximize Your Order
- Arrive Early: 11:00 AM is the sweet spot. The meat is fresh off the smoker and hasn't had time to dry out in a holding bin.
- The Sampler Platter: If it’s your first time, don't commit to one meat. Get a combo. The contrast between the salty rub of the ribs and the sweet glaze of the pork is the whole point.
- Watch the Daily Specials: Sometimes they do "Chicken Fridays" or "Sausage Saturdays." These are usually limited runs and are often the best things they make.
- Take Home a Pint of Sauce: Seriously. Use it on your grilled chicken at home during the week.
The pork n things bbq menu is a testament to the "low and slow" lifestyle. It’s not fast food. It’s slow food served quickly. When you finally sit down with that paper plate and a stack of napkins, you'll realize the wait was the smallest price you paid for a meal that took half a day to prepare.
Next Steps for the Best Experience
Before you go, check the current daily specials via their local listings or social pages, as the "Things" portion of the menu fluctuates based on meat availability. If you are feeding more than four people, call in a "Family Pack" order at least an hour in advance to ensure they set aside the specific cuts you want before the lunch rush depletes the inventory. Focus your order on the pulled pork by the pound for the best value, and always ask for the "bark" pieces to be included in your container for maximum flavor.