Pulled Pork Sandwich
Smoky, juicy, and pulled the way it should be, this is the sandwich you order when you want pork that still tastes like the pit. It is the move when you want balance without losing the smoke.
We believe a pulled pork sandwich should feel generous without turning messy for the sake of it. The meat has to stay moist, the texture has to hold, and every layer has to earn its place. At 2fifty Texas BBQ in Maryland and DC, the Pulled Pork Sandwich is built for exactly that kind of bite: smoke first, then softness, then the sharp edge that keeps you coming back.
The Pulled Pork Sandwich comes with ¼ lb of pulled pork on a toasted brioche bun, in a bed of pickles and topped with coleslaw. That is the full build. Clear, direct, and built around the pork.
That same pork-first mindset shows up across the way we cook and write about the menu. 2fifty describes its pulled pork as part of the core lineup alongside brisket and seasonal items. The team talks about why clean flavor, proper marbling, and a tender pull matter when cooking pork over real wood.
For guests who already know what they want, this is the kind of sandwich that makes sense to line up before you get here. A good lunch hits different when it is already handled. Pre-ordering keeps the decision simple, and the sandwich still arrives the way it should: warm, balanced, and ready to eat. Whether you are stopping through Riverdale Park or heading to the DC shop, this one is built to be your next repeat order. 2fifty’s news archive also highlights both locations as part of the brand’s smokehouse footprint.
Pre-order ahead & skip the line. Or come through and taste it fresh.
Save this for your next visit.
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