The Must-Try Pulled Pork At This Mississippi Restaurant Keeps People Coming From Miles Away

Mississippi has a way of surprising people with its food, and nowhere is that more true than in the small town of Glen. A barbecue spot along US-72 has been quietly building a devoted following, pulling in hungry travelers and loyal locals alike.

The star of the show is the pulled pork, slow-cooked to tender perfection and served with generous portions that leave nobody walking away hungry. Once you catch a whiff of the smoke rolling off the pit, turning back is simply not an option.

This is the kind of place where the food does the talking. No big fuss, no over-the-top presentation, just smoky pulled pork, and a meal that feels worth the drive.

One stop here is enough to understand why people keep making the trip.

The Kind Of BBQ That Makes You Pull Over

Some meals earn their reputation not through advertising but through the kind of word-of-mouth that spreads faster than smoke on a windy day. A barbecue joint along a Mississippi highway has been doing exactly that for years, winning over road-trippers and regulars with nothing but quality food and genuine hospitality.

The pulled pork here is the main event. It is slow-cooked until each strand of meat separates with almost no effort, carrying a deep, savory flavor that feels both familiar and extraordinary at the same time.

Plates come loaded and fairly priced, which makes the whole experience feel like a gift. The portions are generous enough that most people end up with leftovers, and those leftovers are just as satisfying the next day.

A place that makes you want to turn your car around deserves every bit of attention it gets.

High On The Hog On US-72 In Glen, Mississippi

High On The Hog sits right along US-72 in Glen, MS 38846, and it operates out of a converted space that has all the charm of a classic roadside stop. The setup is unpretentious and the vibe is warm, like eating at a friend’s cookout where the host genuinely wants you to leave full and happy.

The restaurant is open Wednesday through Saturday, starting at 10:30 AM and closing at 6 or 7 PM depending on the day. Delivery and takeout are both available, which means the food can reach you even if you cannot make the drive out.

Call ahead at 662-872-3380 if you want to plan your visit or place an order before arrival.

With a rating of 4.6 stars, the reputation here is rock solid. People consistently praise the food, the prices, and the staff.

The owner has become something of a local legend, remembered for remembering customers and going out of the way to make every visit feel personal and memorable.

Ribs, Bologna, And The Big G Special

The menu at High On The Hog goes well beyond just pulled pork. The Big G Special is one of the most talked-about orders on the menu, combining pulled pork, two ribs, and a slab of smoked bologna into one seriously satisfying plate.

Every component is barbecued with the same care and attention that makes the pulled pork so good.

The ribs here have earned their own loyal fan base. They come off the bone cleanly without falling apart completely, which is actually the mark of a well-managed cook.

Too much smoke can overpower the meat, but the balance here keeps the natural pork flavor front and center while still delivering that signature barbecue character.

Smoked bologna might raise an eyebrow if you have never tried it, but one bite usually converts the skeptic quickly. It picks up the smoke beautifully and has a satisfying richness that works perfectly alongside the leaner pulled pork.

The Big G Special is the kind of plate that makes you want to clear your afternoon schedule and eat slowly without any rush or interruption.

Pulled Pork Worth Every Single Mile

Pulled pork at its best is a study in patience. The meat needs time, consistent heat, and a cook who understands that rushing the process ruins everything.

At High On The Hog, the pulled pork arrives at the table with that deep, slow-cooked quality that only comes from doing things the right way.

The texture is spot-on, tender without being mushy, and the flavor carries through every bite. Served on a plate with two sides and a bun, the whole setup feels like a proper Southern meal rather than a quick roadside snack.

You can also get the pulled pork loaded onto crispy tortilla chips or golden fries, covered in cheese and sauce for something a little more indulgent.

The sauce options are part of what makes the experience complete. Sweet and vinegar-based choices are both available, and mixing them together is a popular move among regulars.

The pulled pork has a natural richness that pairs well with both, making each combination feel like a slightly different meal. It is no surprise that people plan their road trips around a stop here.

Sides That Could Carry Their Own Restaurant

Great barbecue sides are not an afterthought at High On The Hog. They are part of what makes the full meal so memorable.

The baked beans are consistently praised as one of the best parts of any visit, cooked with pieces of smoked meat mixed in for a depth of flavor that elevates them well above the standard version.

The white slaw is another standout, made with a creamy dressing that keeps it simple and satisfying. It cuts through the richness of the smoked meats in exactly the way a good slaw should.

The potato salad is equally solid, creamy and well-seasoned without trying too hard to be anything fancy.

Choosing just two sides when ordering a plate is genuinely difficult. Each option holds its own and complements the main dish without competing with it.

The sides reflect the same philosophy as the rest of the menu: quality ingredients, honest preparation, and no shortcuts. When the beans and the pulled pork end up on the same fork, something magical and completely unpretentious happens.

It is comfort food at its most confident and satisfying.

Sauces That Finish The Story

Barbecue sauce is a deeply personal subject in the South, and High On The Hog takes it seriously. The restaurant offers several sauce options, including a sweet variety and two vinegar-based choices, one regular and one hot.

Each one brings a different personality to the table and works well depending on what you are eating.

The vinegar-based sauces are lighter in body but punchy in flavor. They brighten the richness of the pulled pork and give the ribs a sharp, clean finish that keeps each bite from feeling heavy.

The hot version adds a welcome kick without turning the heat into the main event.

Mixing the sweet and regular sauces together is a popular move among frequent visitors, and it is easy to see why. The combination rounds out the edges of both, creating something balanced and layered.

Asking for extra sauce on the side is always a smart call here, especially with the ribs. Good sauce does not just coat the meat; it adds a whole new layer of conversation to the meal, and the options at High On The Hog make that conversation well worth having.

Prices That Make You Double-Check The Receipt

One of the most pleasant surprises at High On The Hog is the price. A large pork plate loaded with meat, two sides, and a bun comes in at a price point that feels almost too good to be real in today’s food landscape.

The value here is the kind that makes you want to tell everyone you know about the place.

Getting a full, filling meal for under fifteen dollars is increasingly rare, and the portions at High On The Hog make the deal even better. Most people end up with enough food to take something home, which means one visit can stretch across two meals without any sacrifice in quality or satisfaction.

The pricing reflects a genuine commitment to serving the community rather than squeezing every dollar from a hungry customer. It speaks to the character of the people running the place, who clearly take pride in offering something real and accessible.

Good food at a fair price is not a gimmick here; it is the entire point. That combination is exactly why people keep coming back and why new visitors become regulars after just one plate.

The Hospitality That Seals The Deal

Food alone can bring people in once, but the way a place makes you feel is what brings them back. At High On The Hog, the hospitality is the kind that feels completely natural rather than rehearsed.

The owner has become known for remembering customers, their orders, and small personal details that most restaurants would never bother to track.

The staff moves with a kind of easy confidence that comes from genuinely enjoying what they do. Service is fast without feeling rushed, and the overall atmosphere carries that rare quality of feeling both professional and completely laid-back at the same time.

The space itself is clean and welcoming, with seating available inside and outside for those who prefer open air.

Travelers passing through on US-72 often describe making a U-turn just to try the place, and almost all of them leave glad they did. That kind of pull is not manufactured through marketing.

It comes from a consistent experience that delivers on every front: great food, fair prices, and people who make you feel like a regular from the very first visit. High On The Hog earns its reputation one plate at a time, every single week.