With a menu centered around wood and charcoal-fired fare, two barbecue-style standouts at this Liberty Station hotspot include the smoked brisket flatbread with bleu béchamel, roasted garlic, scallion and herb ($14); and smoked half chicken entrée ($22) with roasted chicken jus, goat cheese grits and collard greens.

Lunchtime options at this chic chophouse and butcher shop include two barbecue style sandwiches. First up is the pulled pork, comprised of slow roasted pork, jalapeño barbecue sauce and frisee on a buttermilk roll. Then there’s the brisket: made with house-smoked brisket it’s served with coleslaw on a toasted buttermilk roll.

Chef Abe’s "barbecue style bites" at this former movie theater include a barbecue rib entrée (baby back ribs with garlic-thyme red potatoes, slow-smoked jalapeño barbecue sauce and a cheddar biscuit); and barbecue pork and waffles, which come with lashings of pulled pork, smoked Jalapeno barbecue sauce topped off with a sunny side up egg ($15).

It’s all about wood-fired regional Mexican cuisine here and one suitably slow-cooked dish to keep on your barbecue radar is the carnitas main: slow roasted Stone Valley Ranch pork with a jalapeño/onion escabeche, charro beans, guacamole, and cilantro jalapeño aioli.

Matt Gordon serves up a southern-style barbecue pork belly entrée ($26) complete with creamy grits, a red pepper and jicama slaw and braised pickled greens. And, for Blue Grass Brunch, there’s a braised pork belly Benedict served on biscuits with sautéed spinach, poached Eben Haezer eggs and smoked Ancho Hollandaise ($14.50).

Richy Sweeney’s Beer-B-Q Pork Benny Bear Benedict ($14) comes on a grilled English muffin with wild arugula, smoked tomato Hollandaise, pickled avocado and Serrano relish at North Park's popular beer bar.

Tucked inside a Kearny business park this no-frills spot serves up a killer pulled pork Po’Boy made with “pulled” house-smoked pork shoulder and topped with house-made coleslaw and a barbecue sauce infused mayonnaise.

Chef RoseAna Peyron has a trio of barbecue offerings: there’s a smoked pork sandwich made with house pulled pork and pineapple barbecue sauce, served with sweet and spicy cucumbers on a brioche bun and a side of spicy pineapple cabbage slaw ($12). Next, a smoked beef brisket melt ($14), with habañero jack on grilled jalapeño cheddar bread. Finally, every Tiki Tuesday from 5 – 10 p.m., you can get three pulled pork sliders for $2.

The eclectic menu at this lively PB lounge features a generous sized (one pound to be exact) portion of slow-cooked pork ribs slathered with a chipotle barbecue glaze and served alongside bacon fat mac & cheese Texas toast! Costs $18 – come hungry!

Stuffed with smoked ham and housemade pulled pork, chef Taylor Martin-Funk’s show-stopping El Cubano bolillo roll sandwich comes complete with (also housemade) bread and butter pickles, Swiss cheese plus a generous serving of whole grain mustard and aioli.