Bojangles is throwing its hat in the barbecue ring just in time for National Pulled Pork Day on October 12. New to most markets, Bojangles will be serving its soon-to-be-famous, Carolina-style, pulled-pork BBQ that is equal parts vinegar tangy and slow-cooked smoky.

“Born and raised in North Carolina, we at Bojangles know Southern home-cooking like the back of our hand, and these hands have been busy smoking up the best barbecue in town,” says Chef Marshall Scarborough. “Just one bite of our hickory, smoked, pulled-pork barbecue will have you wanting to call it barBOcue.”

Bojangles BBQ can be enjoyed as a sandwich combo, with optional slaw on top, a fixin’ and a drink; as a dinner plate, with a biscuit and two fixin’s; or filled to the brim in a tub as a perfect add-on to any Big Bo Box Family Meal.

Gracing its presence alongside the new BBQ on the menu boards will also be another beloved Bojangles limited-time favorite, the Pork Chop Griller Biscuit. The savory Pork Chop Griller Biscuit is marinated in a zesty dry-rub seasoning, bringing more tangy Southern flair to the pork palooza. The tender pork chop is served sandwiched inside one of Bojangles’ signature made-from-scratch buttermilk biscuits.

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