To honor the roots of good southern barbecue, the two area Jim n’ Nick’s have started offering Whole Hog Saturdays Nights. That’s right, they’ll be smoking up an entire pig each Saturday and will start serving it when it’s done (about 5:30) until it runs out (which it will).

Any pork item on the menu — tacos, platters, sandwiches, etc. — will come from the hickory-smoked, hand-pulled pig alongside the regular fixings at the regular price.

Drink specials will help you wash down the ’cue, with $2 cans of Miller High Life and PBR. The downtown and North Charleston locations will be participating in the event every Saturday night, or at least until pigs can fly.

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