The pig-patterned tablecloth lets you know right away what to order at Pork 'N' Pit. So do the happy pigs that frame the menu at the restaurant started by David and Kimberly Hulett in August 2009. The pulled pork is where your meal should start — and maybe end. And if you've never considered pork for dessert? The slightly sweet and supple pork, served in an oversized, white Styrofoam cup — you'll eat a ton and still have leftovers — might change your mind. Slather it in the hot sauce or the hickory sauce or, better yet, in a little bit of both. The family deal — 2 pounds of meat and two sides for $19.99 — is the way to go. Add some chopped brisket to the pulled pork, as well as hand-cranked fries and a cup of rich smoky beans. You'll be as glad to see them the next day as the moment they appeared on the counter. And that's when you'll discover that the biggest pig at the Pork 'N' Pit is you.
