This Quirky Roadside BBQ Joint Serves The Best Pulled Pork Sandwich In Michigan
Let me tell you something: if the windows of your car aren’t down by the time you hit the Irish Hills, you’re doing Michigan wrong. There’s a specific, localized weather pattern on US-12 created entirely by a heavy, intoxicating cloud of hickory smoke and rendered pig fat that acts like a tractor beam for the soul.
This place is a beautiful, sun-bleached fever dream, part world-class BBQ pit, part oddball sculpture garden, where you eat your weight in brisket while staring at folk art that defies logic. The air is a thick perfume of sweet wood-fire and vinegar, punctuated by the rhythmic shwack of a cleaver and the satisfied groans of people who’ve finally found “the one.”
As a self-proclaimed BBQ snob, I’m telling you this roadside shrine is the absolute peak of Michigan pitmaster craft, serving the best pulled pork and authentic wood-fired ribs in the Midwest.
I’m obsessed with the bark here; it’s that dark, peppery crust that only happens when someone treats a smoker like a holy altar. It’s unpretentious, slightly chaotic, and the service window is so short it feels like a high-stakes heist, if you aren’t there early, you’re eating air.
But catch it right, and that first bite of pulled pork will make you want to sell your house and move into a tent in the parking lot. Ready to join the cult? Here’s how to score the goods.
Arrive During The Early Lunch Hush
The line at this legendary pit builds with startling speed on fair-weather days, so your best move is to show up just as the latch turns. Aim to arrive shortly after opening, around noon Wednesday through Sunday. Early birds are rewarded with the most consistent heat, the juiciest pork, and the best shot at limited-run sides like Hush Puppies when the fryer is humming at peak performance.
During these early hours, parking is a breeze, and the outdoor picnic tables feel like your own private porch. Before you step up to the window, scan the chalkboards for daily notes, as specials and portions can shift based on what the pit yielded that morning.
If the pulled pork is your primary mission, commit to it first and worry about your side dishes second.
I always suggest asking for your sauce on the side, it allows you to truly appreciate the clean hickory perfume and that unmistakable light pink smoke ring before you start customizing the flavor profile to your liking.
A Smokey Landmark In The Irish Hills
To find Randy’s Roadside Bar-B-Que at 7007 US-12, Onsted, MI 49265, you will want to head into the heart of Michigan’s scenic Irish Hills region. The restaurant is located directly on US-12, a historic federal highway also known as Michigan Avenue, which serves as the main artery through this area.
If you are traveling from the east, such as from the Detroit or Ann Arbor areas, you will follow US-12 west past the Michigan International Speedway.
The destination is situated on the south side of the road, just west of the intersection with M-50, making it a very convenient stop for race fans or those exploring the nearby lakes.
The establishment is easy to identify by its classic roadside barbecue aesthetic, often featuring the visible presence of its large outdoor smokers which give the area its signature aroma.
Order The Pulled Pork Sandwich Like A Regular
The undisputed star of the show is the Pulled Pork Sandwich, featuring tender, well-smoked meat piled impressively high on a soft, toasted bun. To eat like a local, request that sauce on the side so you can admire the craftsmanship of the meat itself before adding any moisture.
The Coleslaw is a vital component, providing a necessary crunch and tang that cuts through the richness of the pork.
Regulars will happily debate whether the slaw belongs tucked inside the bun or served alongside, but both methods lead to a win. Be warned that the portions here are generous, so you might want to consider sharing a plate if you plan on sampling the wider menu.
If you are someone who craves a bit of heat, the house sauce offers a steady, mild warmth that warms the back of the throat without delivering a painful slap.
Make sure you grab plenty of napkins, they are essential tools of the trade here, and a fork is helpful for corralling any delicious shreds of pork that inevitably escape the bun. You will almost certainly finish the whole thing and feel very, very good about your life choices.
Pair Sides With Intention
The supporting cast here is just as thoughtfully prepared as the meat. The Mac and Cheese leans heavily into a creamy, comforting texture, acting as a soft foil to the intensity of the smoky proteins. If you like a bit of sweetness, the Cornbread runs sweet and almost cake-like, which creates a beautiful harmony when paired with a spicier sauce.
For those who want to brighten the meal, the slaw brings the necessary acidity and a refreshing snap. The Baked Beans are a sturdy, reliable choice, especially if you want a side that echoes the sweetness of a caramelized bark.
The secret to a perfect tray is balance, choose one rich side, one bright side, and one sweet side to cover all your bases without blurring the individual flavors.
Keep a sharp eye on the menu for Fried Okra, if it’s available, order it immediately because the fryer cycles for cleaning based on demand, and you don’t want to miss out. I personally love stuffing the slaw inside the sandwich and keeping the mac on the side, saving a square of cornbread to act as a pseudo-dessert.
Respect The Smoke On The Ribs And Brisket
The Wood-Fired Ribs are smoked to a traditional texture that requires a clean bite, avoiding the fall-off-the-bone mush found at lesser establishments. You’ll notice a beautiful blush ring under the surface and feel just enough gentle resistance before the meat gives way to a tender, smoky finish.
The Brisket can vary by batch, but it typically features crisp, savory edges and a deep bark that rewards those who take the time to chew slowly and savor the rendered fat.
When you reach the front of the line, don’t be afraid to ask the staff what came freshest off the pit that hour. If you have a preference for fattier or leaner brisket, just say so, they know their product better than anyone. Remember that the sauce is a condiment, not a mask, so try at least one plain bite before you start dipping.
On the busiest days, certain cuts will sell out, don’t take it personally, as it’s simply a sign of honest, small-batch smoking rather than a service failure.
Mind The Limited Hours And Plan The Drive
The operational schedule at the roadside pit is straightforward but entirely unforgiving. They are strictly closed on Monday and Tuesday, with service running from 12 PM to 7 PM Wednesday through Sunday. Traffic in the Irish Hills ebbs and flows dramatically based on the weather and local events at the nearby speedway, so give yourself a cushion of extra time on sunny weekends.
A quick phone call before you leave the driveway can confirm the status of the pit and let you know if the most popular items have already vanished for the day. Since it sits right on US-12, the approach is easy for any road-tripper, and the pull-up parking keeps the transition from car to counter simple. Bring a healthy dose of patience if you arrive during peak hours and have a backup picnic plan in mind in case the tables are full.
The relatively short service window is actually part of the charm, it concentrates all that pitmaster energy into a tidy day, ensuring the barbecue you receive is consistently high-quality.
Soak In The Americana Oddities
What truly separates this spot from a standard BBQ joint is the atmosphere. Between the quirky artwork, the miniature covered bridge, and the rustic stage, the property feels like a living scrapbook of Michigan road-trip history. Photo opportunities present themselves between every bite, and the whole place is playful without ever tipping into the hollow territory of a corporate theme park.
The patina here feels earned through years of sun and smoke rather than curated by a designer. Once you’ve secured a table in the shade, take a short wander while your food settles. You’ll begin to notice the small details that have led travelers to label this place pure weird Americana.
This vibe encourages you to linger and talk with your tablemates, which softens the usual eat-and-run rhythm often found in barbecue culture. If you have a lingering sweet tooth after the pork is gone, the nearby fudge shop often hums with activity right next door, providing a perfect sugary coda to your afternoon stroll.
Try The Hillbilly Fries For The Full Picture
If you want to experience the entire menu in one reckless, glorious pile, the Hillbilly Fries are your best bet. These loaded fries offer a panoramic view of the kitchen’s capabilities, featuring crisp potatoes buried under a mountain of tender pork, a drizzle of that signature sauce, and various toppings that somehow hold their texture despite the weight.
It is a messy, generous, and unashamedly fun order that usually earns a nod of approval from neighboring tables. If you want to keep the textures distinct, you can always ask for the slaw on the side to maintain that hot meat, cold crunch dynamic. I’d advise against asking them to remove the sweet potato fries, their caramelized edges are a vital part of the flavor profile.
This is an ideal dish to share with a friend, as it leaves you just enough room to circle back for a focused sandwich so you can still appreciate the flavor of the pit in its purest form.
Ask About Daily Fryers And Fried Extras
The availability of treats like Fried Green Tomatoes and okra tends to rotate based on the day and the current status of the oil. When these items land on your tray hot and fresh, they provide a sharp tartness and a brittle crunch that perfectly punctuates the heavy smoke of the meat.
If you see a sign indicating the fryer is down for a scheduled cleaning, pivot gracefully to the cold sides and simply make a mental note to try again on your next pass through the hills.
The staff here is known for giving straight answers about what is performing best at that moment. Ask them what’s especially crisp right now, as freshness is the definitive line between world-class fried food and something that’s merely okay.
I’ve found that pairing a fried side with the creamy mac and cheese allows you to toggle between textures, creating a multi-sensory experience that keeps the meal interesting from the first bite to the last.
Use Sauce Like Seasoning, Not Paint
The house-made sauce is a beautiful thing, trailing a mild heat and a gentle sweetness that complements the pork without bulldozing the natural flavors.
You should treat it more like a finishing salt than a dip. Try touching just the edge of a rib or adding a very light drizzle to your pork, then pause for a moment to see how the flavors shift and evolve on your tongue.
If you go too heavy with the bottle, every bite eventually starts to taste like the same one-note chorus. Ask for a few extra ramekins so you can calibrate the experience yourself. Eating your barbecue with the sauce on the side invites you to notice the subtle tasting notes of the wood and the rub that you’ll actually remember later.
When the meat is prepared correctly, as it is here, the smoke and the rendered fat do all the heavy lifting, and the sauce should simply provide the frame for the artwork. This approach also prevents your bun from turning into a soggy mess halfway through the meal.
Consider Catering Or A Shareable Platter
For those traveling with a large crew or possessing a truly formidable appetite, the sampler platter is the most logical path. It allows you to taste the ribs, the chopped smoked chicken, the brisket edges, and various sides all in one sitting, helping you identify your personal favorites for future visits.
The portions here lean toward the heavy side, a detail that is repeated across nearly every review and almost guarantees you’ll be leaving with leftovers.
If you’re planning a local event, their catering reputation is built on incredible value and consistent flavor. It’s always smart to call well in advance for a quote, especially during the height of fair season or a major race weekend. If you happen to be dining solo, I highly recommend bringing a few plastic containers in your car.
Divide your haul as soon as you sit down so that tonight’s dinner or tomorrow’s lunch feels like a deliberate, hard-earned victory rather than a soggy compromise.