Little Pigs Barbecue of Anderson: Slow-Smoked Meat and Local Flavor

What to expect at Little Pigs Barbecue

Little Pigs Barbecue sits on Main Street in downtown Anderson and serves slow-smoked pork, beef, and chicken cooked over hickory and oak. The restaurant operates as a casual counter-service spot where you order at the front, grab a number, and eat at picnic tables inside or on the patio. The menu centers on pulled pork sandwiches, brisket plates, and ribs, with sides like collard greens, mac and cheese, and cornbread. Sauce comes on the side—vinegar-based and mild enough that the smoke flavor stays the main event.

The space itself reflects Anderson's downtown revival. Exposed brick walls, reclaimed wood, and local art create a neighborhood feel without trying too hard. The patio opens onto Main Street, so you can watch foot traffic while you eat. Lunch crowds are steady, especially on weekends, so arriving before noon or after 1 p.m. means shorter waits.

Key Takeaways

• Little Pigs cooks meat over hickory and oak wood, not gas, so the smoke flavor defines every plate.
• The pulled pork sandwich and brisket plate are the most popular orders and represent the restaurant's core strength.
• Sides like collard greens and mac and cheese are made in-house and worth ordering beyond the meat.
• The downtown Anderson location puts you near other shops and galleries, making it easy to combine lunch with exploring the neighborhood.
• Lunch service runs busiest between 11:30 a.m. and 1 p.m., so timing your visit can mean the difference between a quick meal and a wait.

The meat and how it's cooked

The pit at Little Pigs runs continuously, with pork shoulders going in overnight and beef briskets starting before dawn. The owners monitor temperature and smoke throughout the cook, adjusting vents and wood to maintain the low heat that breaks down connective tissue without drying the meat. This method takes 12 to 16 hours per batch, which is why the restaurant opens at 11 a.m. rather than earlier—the meat is still cooking when doors unlock.

Pulled pork comes shredded fine enough to fall apart on the sandwich but textured enough that you taste individual fibers. Brisket arrives sliced thick, with a dark smoke ring visible at the edge where the heat and smoke penetrated the meat. Ribs are tender enough to pull from the bone without effort, but they don't fall apart before you pick them up. The difference between this and faster methods—like wrapping meat in foil or cooking at higher temperatures—shows in the texture and the way smoke flavor stays layered rather than surface-level.

Sides and what to order with your meat

Collard greens at Little Pigs are cooked with smoked ham hock and finished with vinegar, so they carry their own smoke note that echoes the main plate. Mac and cheese uses a three-cheese blend and béchamel sauce, creamy without being heavy. Cornbread comes slightly sweet and crumbly, designed to soak up sauce and meat juices. Baked beans are slow-cooked with brown sugar and bacon, not canned and reheated.

Most people order two sides with a meat plate, and the combination matters. Pulled pork with collard greens and mac and cheese is the classic pairing. Brisket works well with beans and cornbread. If you're ordering a sandwich, one side is usually enough. The sides are substantial enough that you don't need to order extra meat to feel full.

Pricing and portion sizes

A pulled pork sandwich runs around $10 to $12, depending on how much meat you want piled on. A brisket or rib plate with two sides costs between $14 and $18. Combo platters that include meat, three sides, and cornbread run $16 to $20. Drinks and desserts are separate. These prices are typical for Anderson barbecue restaurants and reflect the cost of wood-fired cooking and hand-pulled meat.

Portions are generous. A single sandwich is a full lunch for most people. A plate with two sides leaves little room for dessert unless you're very hungry. If you're visiting with someone, ordering one plate and one sandwich to split is a common strategy that lets you try more of the menu without waste.

Location and hours in downtown Anderson

Little Pigs Barbecue is located on Main Street in the heart of downtown Anderson, within walking distance of the Anderson Arts Center, local galleries, and other restaurants. Parking is available on the street and in nearby lots. The restaurant is open for lunch and early dinner, typically 11 a.m. to 8 p.m. Tuesday through Saturday, and closed Sundays and Mondays. Hours can shift seasonally or for special events, so calling ahead during off-peak times is wise.

The downtown location means you can combine a meal with browsing nearby shops or catching an event at one of the arts venues. Main Street has revitalized over the past decade, and Little Pigs sits in the middle of that energy. If you're coming from outside Anderson, the restaurant is about 30 minutes from Greenville and 45 minutes from Columbia.

What makes Little Pigs different from other Anderson barbecue

Anderson has several barbecue restaurants, but Little Pigs distinguishes itself through wood-fired cooking and a commitment to smoke flavor over sauce. Many barbecue spots in the region use gas smokers or cook at higher temperatures to speed production. Little Pigs' slower method means less volume per day but more depth in the finished product. The restaurant also sources meat from local suppliers when possible, which affects both quality and consistency.

The downtown location and casual-but-intentional atmosphere also set it apart. This isn't a drive-through or a chain. It's a neighborhood restaurant where the owners are often visible, checking tables and talking to regulars. That approach appeals to people who want to know where their food comes from and how it's made.

Visiting with dietary needs or preferences

Little Pigs is primarily a meat-focused restaurant, so vegetarian options are limited. Sides like collard greens, mac and cheese, baked beans, and cornbread can form a meal on their own, but the restaurant's identity centers on smoked meat. If you have a large group with mixed diets, it's worth calling ahead to discuss what's available beyond the standard menu.

The restaurant does not typically offer gluten-free bread for sandwiches, though you can order meat and sides without bread. Allergies and specific dietary restrictions are best discussed directly with staff when you order, as preparation methods and ingredient sourcing can vary. The counter-service format means you can ask questions before paying.

Frequently Asked Questions

Do I need a reservation, or is it first-come, first-served?

Little Pigs operates on a first-come, first-served basis. You order at the counter and wait for your number to be called. During peak lunch hours (11:30 a.m. to 1 p.m.), waits can run 15 to 30 minutes. Arriving earlier or later in the day typically means shorter waits.

Can I order ahead by phone?

Many barbecue restaurants in Anderson take phone orders for pickup, but policies vary. Call Little Pigs directly to ask whether they accept advance orders. This can save time if you're planning a group meal or want to avoid the lunch rush.

Is there outdoor seating?

Yes, Little Pigs has a patio with picnic tables that opens onto Main Street. Weather permitting, this is a pleasant spot to eat, especially on mild days. Indoor seating is also available if you prefer to eat inside.

What's the best meat to order if I'm trying Little Pigs for the first time?

The pulled pork sandwich is the most popular choice and a good introduction to the restaurant's style. If you prefer sliced meat, the brisket plate shows off the smoke flavor and cooking technique. Either one represents what Little Pigs does best.

Do they sell meat by the pound to take home?

Some barbecue restaurants in Anderson sell bulk meat for catering or home cooking. Call ahead to ask whether Little Pigs offers this service, as policies differ by location and availability.