The Sqweelin’ Pig

Great tasting BBQ and awesome service. Perfect place to get some food to go on the way home from work or have a quick lunch meal.

Amazing!!!
I’m visiting some friends in Weaverville and they live down the road from this adorable little food truck. The first time I saw it I wanted to stop. We finally did Sunday evening and took some pulled pork and vinegar sauce home — ahhhhhh! So good! We had gone to Moe’s on Saturday — Sqweelin Pig is SO much better!
And so nice! When we ordered, my friend went to give them a credit card and they said they into take cash. We both looked at each other and said «we don’t have any cash»…:(. To which they told us — «just bring it back whenever.» We were in disbelief but they were absolutely insistent that we just take our meal and «go home and enjoy!»
100% stop! You can eat outside there or take it home… But GO! Eat!!!

I ate at this place 1 ½ years ago. It is the best barbeque food truck I have ever enjoyed. Enormous, delicious sandwiches. Buy extra ones and eat’em the next morning at breakfast!

Best BBQ in town!!!
Not only the best tasting BBQ in Asheville but also the best service. They’ve got a little mom n pop operation going on that really works. You can taste and feel the love. I drove by here a number of times with my girlfriend and glad we finally stopped in. Even our dog is in love with this place. Thanks guys!

Visited today for the first time today, and was so happy I did. The ribs were delicious and melted in your mouth! The service was great and fast, I will definitely be visiting again

This place is amazing! I can taste the Cisco in any other pork I find, but NOT here! Best BBQ in Asheville!

I stopped by for some BBQ three separate times during «business hours» only for nobody being there! Whether or not their BBQ is better than their «business hours» I will never know!

This is a wonderful little family-​operated food truck, permanently located on a gravel lot on the border between Woodfin and Weaverville. If you haven’t eaten their cue, you’re missing out!
Asheville (frankly, all of WNC) is bereft of the proud slow pork BBQ tradition of North Carolina. Our state has the nation’s oldest BBQ recipe, and it’s wonderfully primitive and rootsy stuff. Since colonial days, people have been digging holes in the ground, lowering in a whole young pig, and roasting it ever so gently with wood embers for many hours (even days), until the meat, fat, skin, and collagen all basically disintegrates into tiny morsels of soft-​on-​the-​inside/​chewy-​on-​the-​outsdie/​lightly-​­smoky heaven. With meat like this, sauce should never take center stage.
Traditionally, NC folks just like a splash of hot pepper and vinegar as seasoning, a little spoonful of slaw, and the cheapest, flimsiest hamburger bun you can find (Why cheap? Because it serves no purpose other than getting the meat from the plate to your mouth). The bun is essentially an edible napkin, and as such should attract no fanfare or innovation.
The meat is chopped, not pulled. «Pulled pork» is a gooey, homogenous travesty that comes out of a crockpot – and should be banned. Real NC stuff is simple and elegant: cook it forever until it is literally falling apart, run over lightly with a sharp knife, and serve.
Asheville is somewhat isolated from lowcountry and piedmont tradition, being just a hair too close to the «molasses line» (The border with TN), and home to many Yankees. Asheville has many great restaurants, but no great BBQ restaurants. Moe’s is a national chain based in Alabama – with no resemblance of actual NC BBQ. 12 bones is a popular joint for Yankees, Floridians, and the Obama family. But… blueberry chipotle BBQ Sauce (???) portobello mushrooms (???) Brisket (???) Who do you think you are – Bobby Flay? Blasphemy.
Then you have The Squeelin’ Pig. It’s not 100% correct, but it’s still darn tasty.
First off, it’s important to mention that Squeelin’ has all of the earmarks of a world-​class NC barbecue joint:
1) They are located directly next door to a working woodlot
2) In a trailer
3) on a rural stretch of road
4) With a big pile of logs out back
5) A trickle of smoke coming from the chimney at all hours of the day and night
6) A couple picnic tables and some gravel
7) Styrofoam trays
8) Cheap buns
9) Chopped slaw
10) A prominently featured pig mascot, so you don’t forget what animal gave its life to feed you.**
So it should come as no surprise that the meat they cook is, in fact, fantastic. They cook classic BBQ in the traditional, and they do it wonderfully.
Their weak point (they do have a weak point) is their BBQ sauces and a few of their side dishes. They had 3 sauces when I visited, and not one of them tasted anything like NC BBQ sauce. Even the one with «NC» in the name was not correct. They were all gooey with molasses and ketchup. I think of one even contained… (shudder)…blueberries.
As for sides, the smoked cabbage is outstanding. It turned out to be very delicately flavored stuff. Their other sides are mostly from the Sam’s club. Their slaw is passable. Their potato salad could be a little better.
Best advice:
Definitely go to Squeelin’ Pig! Call ahead with your order (they’re popular, and prone to running out of food before sunset). Order up you and your loved ones a couple big trays of fantastic BBQ (hold the sauce!!). Order a cup of smoked cabbage. Get a bit of their store-​bought slaw (it’s decent). Ignore all other offers for sauces and/​or side dishes.
Take your big styrofoam box of porky loveliness home with you, mix a little homemade NC sauce yourself (some vinegar, salt, chili flakes, a *tiny* pinch of brown sugar, a scrape of garlic, ground black pepper, a single clove) over the stovetop, and have yourself a delicious meatfest on the comfort of your couch, watching Game of Thrones.
Footnotes:
— — — — — — — — — — — — — —
* A little interesting factoid I learned: the reason that NC BBQ sauce traditionally contains little (or no) ketchup: back when BBQ originated in the colony, people thought tomatoes were poisonous!
…
Also:
Just speculation here, but the venerable age of our NC BBQ tradition may also explain the lack of discernable sweetness in our BBQ sauce. Sugar was priceless back in the day, and vinegar was cheap. Also worth noting, Carolinians used to eat 10 pigs for every 1 cow eaten during the Colonial era.
—-
**Having a pig mascot is a wonderful thing. I personally would have preferred it if their pig mascot were
1) made of hollow plastic
and/​or
2) slathering himself in sauce
and/​or
3) eating himself with a fork.
That’s a sure sign of good times to come

My wife and I have been here twice, but there will not be a third visit because we’re too busy occupying the bathroom to go anywhere – and have been for three days! Thanks, Sqweelin’ Pig! They are about as good at cooking barbecue as they are at spelling words correctly.
If you think I’m being a bit harsh in this review, please know that I have intestines of steel that have survived two summers eating Israeli shawarma on the streets of Jerusalem without pain like this! Eater Beware!

Tried this today and was pleasantly surprised! Delicious! The $ 5 sandwich is huge and the coleslaw was tasty too. Totally recommend it.

Driving on Merrimon Aven across from Stoney Knob in Weaverville is a food truck (Garrision and Merrimon) that serves Incredible BBQ
I believe it is the best BBQ in the Asheville area. My husband who is from Texas (God Forgive me) Stated it is the best BBQ since I left Texas
They are only open Thurs-​Sunday 11 AM — 6 Pm
Look them up a Facebook
Rib Dinner with Two Sides $ 11 Chicken $ 9
Great Sauces and even better sides
Mac and Cheese and Cole Slaw outstanding
Nicest People operate this establishment

This mobile BBQ take out spot showed up in Weaverville a few weeks ago. Had my first chance to check it out today.
Ordered a BBQ sandwich. I was instantly impressed by the size and heft of the sandwich. Excellent chopped BBQ. Juicy, flavorful, with the perfect amount of hickory smoke flavor.
I’d love to try out the ribs, but $ 15 for a half rack is a little out of my price range.
Flowers on the picnic tables are a lovely addition.