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The Porkette: Charleston's Iconic Barbecue Sandwich

By Constance Obi · Culture & Recreation Writer

What The Porkette Is and Where It Comes From

The Porkette is a pulled pork sandwich served on a bun with coleslaw and sauce, and it is the signature dish at Bessinger's BBQ in Charleston. The restaurant has been smoking meat on the same lot since 1946, making it one of South Carolina's oldest continuously operating barbecue houses. The Porkette itself became the restaurant's calling card—a simple construction that lets the quality of the pork and the house sauce speak for themselves.

What sets the Porkette apart from other pulled pork sandwiches across the state is Bessinger's commitment to their specific recipe and technique. The pork is smoked over hickory and oak, then pulled by hand and mixed with the restaurant's mustard-based sauce, which reflects the Lowcountry's German and Jewish immigrant influences. The coleslaw is not just a topping; it adds texture and cuts through the richness of the meat, a balance that has kept customers returning for decades.

The sandwich represents a particular moment in Charleston's food history—when barbecue was working-class food, not yet a destination category. Bessinger's built its reputation on consistency and volume, serving construction workers, dock hands, and families who wanted honest food at a fair price. That identity still shapes the restaurant today.

Key Takeaways

  • The Porkette is Bessinger's BBQ's signature pulled pork sandwich, made with hand-pulled meat, mustard-based sauce, and coleslaw on a bun.
  • Bessinger's has operated on the same Charleston location since 1946 and is one of South Carolina's oldest active barbecue restaurants.
  • The sauce is mustard-based, reflecting the Lowcountry's German and Jewish culinary heritage rather than the tomato-based sauces common in other parts of the state.
  • The restaurant operates as a counter-service establishment where you order at the window and can eat at picnic tables or take food to go.
  • Bessinger's is located on Meeting Street in Charleston and remains open for lunch and early dinner most days of the week.

How Bessinger's Smokes and Prepares the Pork

The pork shoulders are smoked low and slow over a combination of hickory and oak wood, a process that takes many hours. The meat is not injected or heavily seasoned before smoking—the smoke itself and the house rub do the flavoring work. Once the pork reaches the right tenderness, it is pulled by hand rather than chopped, which preserves the texture and allows the meat to hold the sauce better.

The mustard sauce is the second half of the equation. It is tangy and thin enough to soak into the meat without overwhelming it, and it has a slight sweetness that balances the smoke. Bessinger's does not publish the exact recipe, but the sauce has remained consistent enough that regular customers can identify it immediately. The coleslaw is dressed simply—not creamy, but vinegar-based—which keeps the sandwich from becoming heavy.

Bessinger's Location and Hours

Bessinger's BBQ is located at 1602 Meeting Street in Charleston, in a modest building that has housed the restaurant since its opening. The space is utilitarian: a counter where you order, a small window where food comes out, and picnic tables outside where most people eat. There is no table service, no reservations, and no pretense. You order, you wait, you eat.

Hours vary by season and day of the week, so calling ahead is wise. The restaurant is typically open for lunch and early dinner, closing by mid-evening. It is closed on Sundays and Mondays. During summer months, the outdoor seating can get crowded at lunch time, particularly on weekdays when construction crews and office workers stop by.

What Else to Order at Bessinger's

While the Porkette is the signature item, Bessinger's serves other barbecue standards. Whole chicken, ribs, and brisket are available by the pound or on sandwiches. The sides—beans, rice, and hash—follow traditional Lowcountry recipes. Many customers order a Porkette and a side of hash, which is a mixture of pork, rice, and gravy that is common in Charleston barbecue restaurants.

The restaurant also sells barbecue by the pound if you want to take meat home and build your own meal. This option is popular for family gatherings and office lunches. Bessinger's does not do catering in the formal sense, but they will prepare large quantities with advance notice.

The Porkette in Charleston's Barbecue Landscape

Charleston has several barbecue restaurants, each with its own style and history. Bessinger's stands out for its age, its consistency, and its refusal to modernize the experience. While newer barbecue spots in the city emphasize craft and innovation, Bessinger's remains focused on doing one thing well and doing it the same way it has for nearly eighty years.

The mustard-based sauce is also distinctive. Much of South Carolina's barbecue tradition splits between mustard sauce in the Midlands and Lowcountry, and tomato-based sauce in the Pee Dee region. Bessinger's sauce sits firmly in the mustard camp, which reflects Charleston's cultural and culinary roots. If you are exploring South Carolina barbecue styles, the Porkette is a good introduction to that regional variation.

Why The Porkette Matters to Charleston Food Culture

The Porkette is not a trendy dish or a chef's reinterpretation of a classic. It is the classic itself—a sandwich that has fed generations of Charlestonians and has remained essentially unchanged. In a city where restaurants constantly reinvent themselves and chase national attention, Bessinger's represents continuity and authenticity by default.

The sandwich also represents a particular kind of Charleston that exists alongside the tourist version. Bessinger's customers include people who have been eating there since childhood, construction workers on their lunch break, and visitors who have heard about the place and want to experience it. The Porkette works for all of them because it is straightforward: good pork, good sauce, good coleslaw, nothing more.

Frequently Asked Questions

Can I get a Porkette with a different sauce?

Bessinger's serves the Porkette with their house mustard sauce, which is the traditional preparation. You can ask for sauce on the side or request less sauce, but the restaurant does not offer alternative sauces. The mustard sauce is integral to what makes the sandwich what it is.

Is there seating inside Bessinger's?

Seating is primarily outdoors at picnic tables. There is a small covered area, but most of the restaurant's space is devoted to the counter and kitchen. On rainy days, seating can be limited, so eating quickly or taking food to go is common.

How much does a Porkette cost?

Prices vary and change over time, so calling ahead or checking the restaurant's current information is the best way to know. Bessinger's remains affordable compared to newer barbecue restaurants in Charleston, which reflects its working-class roots and mission.

Can I order a Porkette for delivery?

Bessinger's operates as a walk-up counter service restaurant and does not offer delivery through third-party apps or direct delivery service. You can order by phone for pickup, but you will need to come to the restaurant to collect your order.

What is the difference between a Porkette and other pulled pork sandwiches?

The Porkette is defined by Bessinger's specific preparation: hand-pulled pork, mustard-based sauce, and vinegar coleslaw. Other barbecue restaurants in Charleston and across South Carolina make pulled pork sandwiches, but they use different sauces, different smoking techniques, and different toppings. The Porkette is Bessinger's version, and that specificity is what makes it worth seeking out.