Only Nancy prepares pork shoulder (''Boston Butt'') with her secret recipe 14-ingredient dry rub, cooks it in a Bar-B-Q oven -low and slow - for 15 or more hours and then serves it up in a casual and friendly downtown bar-b-q joint setting.
Her dry rub turns into a rich, dark, crisp coating (''bark'') - the signature of authentic North Carolina pulled pork Bar-B-Q - that tastes sweet and spicy, with just enough oak smoke. The fragrant pork is succulent and fork-tender, with incredible depth of flavor.
Nancy admits she may be in a category all her own: ''There aren't too many white Jewish women making pork barbecue.'' Over the past six years she's perfected her secret dry rub recipe and pitmaster skills to create authentic North Carolina style Pulled Pork Bar-B-Q that wins raves from food critics and good ol' boy barbecue lovers alike. Creative Loafing named Nancy's Bar-B-Q their Best of The Suncoast 2008 Critics' Pick for ''Best Roadside Dining,'' and Best of The Suncoast 2009 Critics' Pick for ''Best Underground Restaurant.'' She's attracted her fanatical following through word of mouth: ''It's kind of a cult thing.''