The People's Pig
Barbecue restaurant · Eliot ·
Smoked meats, Southern sides, beer & cocktails
Smoked meats, Southern sides, beer & cocktails
"Also originating from the Alder Street pod, the People’s Pig is cited as another cart that became a major Portland hit during the pod’s heyday." - Brooke Jackson-Glidden
"An example of a team that started with a cart and grew into a brick-and-mortar barbecue hotspot, showing how food carts have been a launchpad for successful restaurants." - Brooke Jackson-Glidden
"I describe People’s Pig on Williams as open for takeout and delivery with a la carte meats by the pound, sandwiches, and sides, and especially known for its pork shoulder (available on a sandwich, a la carte, or on a plate with sides like potato salad and black-eyed peas)." - Brooke Jackson-Glidden
"Food-cart-turned-storefront The People’s Pig is all about the greatest hits of Southern cuisine—after all, if ain’t broke, don’t fix it. The restaurant smoked its way into the barbecued heart of Portland, offering a menu of beef brisket and barbecue pork alongside all types of meat rubbed every which way in a rustic North Williams location. The side of cast-iron baked cornbread is the much-needed starch for the meat-centric dishes, blackened to a crisp on the outside with moist, crumby goodness on the inside."
"I remember the People’s Pig in its very first iteration when Cliff Allen handed me a slice of lard with lemon, salt and a pinch of arugula — that bite still blows my mind; in those early days, Cliff was making porchetta sandwiches on Fleur de Lis ciabatta rolls so phenomenal they would drip lemon juice and pork fat onto the bricks at O’Bryant Square, and I’ll never forget sharing (and sometimes devouring) those rich, fatty sandwiches." - Brooke Jackson-Glidden
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