Pitt Boss has finally given the City of Roanoke something it’s never had, a great barbeque house. They use the bone-in Boston Butt cut. The pork is first dry-rubbed with spices and it’s then cooked over hickory. The end result is outstanding pulled pork that is consistently tender, juicy and so full of excellent flavor, that it needs no added sauce. And, unlike most Q places whose chopped Q consists of leftover scraps, fat, gristle and otherwise bad cuts, the chopped Q at Pitt Boss is simply chopped pulled pork. The sides are baked beans, coleslaw, collard greens, mac & cheese, Hush puppies, corn on the cob and fries. All of the sides are excellent, but the collard greens are truly outstanding. The collard greens here are the best I have ever had. The desserts are homemade by James’s mom, so save room. James Tedesco graduated from Johnson & Wales University in Charleston, SC. His time spent in Charleston’s rich Southern culinary atmosphere has greatly influenced his cooking style. And you will taste that influence in the spices he uses for the dry-rub coating the pork, his recipe for the collard greens, his baked beans and his coleslaw. Enjoy!

Note: The wings are excellent & James’s mom also makes the Mac & Cheese. And They are now open on Sunday, closed Monday.