Opening at Crooked Can’s City Center Market in Minneola: This Little Piggy

It’s the barbecue brand’s second location

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official (Image credit: https://www.instagram.com/thislittlepiggybbq)

Headed up by Matthew Sheeter, This Little Piggy offers a menu of barbecue favorites, salads, loaded fries, and more at Plant Street Market in Winter Garden. Now, it’s preparing to launch its second location, at Crooked Can Brewing’s upcoming City Center Market food hall in Minneola.

The menu at This Little Piggy features a selection of Appetizers like Fried Cauliflower and Pork Rinds, Salads, and Loaded Fries served with proteins like pulled pork, fried chicken, and Buffalo Chicken. For the main event, you’ll find handhelds like the Texas Pulled Pork Sandwich and the Brisket Sandwich, along with Dry-Rubbed Baby Back Ribs.

And, at the City Center Market location only, This Little Piggy will also be serving Smoked Turkey Breast and Burnt End Sausage, Sheeter told What Now on Friday.

“We make everything from scratch. Our fries, our sausage—it’s all homemade,” Sheeter said. Asked about the origin of This Little Piggy, Sheeter said barbecue has just clicked for him. “I went to culinary school in Charleston, and I’ve spent 20 years down South now. We’ve been open eight years in Winter Garden.”

“From ribs and brisket to all of your favorite classic barbecue staples (plus plenty of incredible handmade sides), This Little Piggy has built a reputation for doing things the right way,” said an Instagram post from Crooked Can announcing the opening last month. “Barbecue and beer were always meant to go together and we couldn’t be more excited to bring another beloved local business to the Minneola community!”

After eight years, This Little Piggy went to Minneola!

You can keep up with all things This Little Piggy by following @ thislittlepiggybbq on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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