Holy City Hogs

“A Rodney Scott protege's whole hog, pop-up turned permanent”

Holy City Hogs started as a 2019 pop-up and built a cult following faster than the pitmaster could scale up. He learned under Rodney Scott, and it shows: whole hogs cooked over live oak in the Pee Dee tradition, finished with a vinegar-pepper sauce that carries a clean, lingering heat. The permanent West Ashley shop still runs on pop-up logic — limited hours, limited supply, and a line that forms before the doors open on weekends. The whole hog is the reason to arrive early, pulled from a hand-tended fire with the smoke worked all the way into the meat. The hash is made the old way, dense and savory, and the smoked ribs give a second reason to go. Collard greens round the plate. This is the next generation of South Carolina whole-hog cooking, rooted deep in the tradition but pushed by a young pitmaster who clearly wants to earn the lineage rather than coast on it.