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In the heart of Texas, where barbecue is a way of life, one family’s love for cooking has grown into a full-fledged, flavor-packed destination. Meet Sergio and Solaida Nuñez, the husband and wife behind Porky’s Belly BBQ, and their daughters, Sienna who’s helping carry their smoky legacy into the digital age and Stacy Nuñez creating t-shirts and merchandise. Their story is one of family, faith, hustle, and a whole lot of meat.
Their Story: How It All Began
Sergio’s passion for barbecue traces back to his childhood, growing up in a Mexican-American home where food was love and gatherings meant cooking outside. His father loved firing up the grill and bringing people together—a tradition Sergio carried on.
But it wasn’t until 2008 that Sergio’s casual backyard cookouts turned into something more serious. A self-proclaimed brisket perfectionist, his first attempt was, in his words, “super dry.” Rather than give up, that brisket failure ignited a full-blown obsession. He read everything he could find, studied techniques, and practiced tirelessly.
As his skills grew, so did demand. Friends started asking for ribs, brisket, and plates to-go. Sergio started cooking for events and family gatherings, and soon, he and his wife were feeding crowds of 400 at weddings and conferences. One particularly successful wedding gig opened their eyes to the demand—and potential. The couple realized, "Hey, there’s something here."
By 2018, Sergio invested in a larger smoker and officially launched the business with a catchy, unforgettable name: Porky’s Belly BBQ. “The pig is the face of barbecue,” Sergio says, “so we wanted something fun and recognizable. Now people say, ‘Hey, you’re the guys with the pink pig!’”
Though they started as caterers, word-of-mouth kept growing. After a few years of weddings and events, customers began asking the same question: “Where’s your restaurant?” So when a nearby property opened up, the Nunez family took a leap. Though their original goal had been to open a venue, fate had other plans.
With no restaurant background but a mechanical engineering mindset, Sergio approached the challenge like an engineer—problem-solving one issue at a time. “The first year was tough,” he admits. “We were running around, figuring things out, building systems.” Two years later, Porky’s Belly BBQ has not only survived but thrived, winning over locals and out-of-towners alike.
The Food: Tradition, Fusion, and Freedom
At the heart of Porky’s menu is brisket—done two ways. There’s the Texas classic, seasoned with nothing but salt and pepper, and the house special: a unique brown sugar rub that Sergio created himself. “A lot of folks lean toward the salt-and-pepper, but that sweet crust on the brown sugar brisket? People love it.”
But brisket is just the beginning. From juicy ribs to pulled pork and smoked sausage, the meats are always the main event. Then there’s the Mexican influence—flavorful barbacoa smoked to perfection and tucked into tacos, burritos, and quesadillas. It’s this fusion of Texas barbecue and Mexican street food that truly sets Porky’s apart.
And the menu? It’s not your typical “two meats, two sides” setup. Customers can build their own plates, stack a three-meat sandwich, or load up mac and cheese with brisket. “We wanted people to be creative,” Sergio says. “If we can make it, we’ll do it.”
The How-Tos: Wood, Smoke, and BBQ Science
Sergio might not have a culinary degree, but his engineering background shines in the pit room. He’s meticulous about consistency, efficiency, and flavor. His go-to? Post oak charcoal—specifically sourced from Franklin’s in Austin.
Instead of traditional offset smokers, he uses insulated box-style smokers, which are easier to manage, especially for restaurant volume. “I ran side-by-side tests,” Sergio says, “and there was no taste difference between wood and charcoal. So why not go with the more efficient option?”
This method ensures every brisket gets that perfect smoke ring without burning through cords of wood—or pitmasters. And for catering gigs, they still roll out the trailer-mounted offset smokers when needed, keeping that live-fire feel alive.
The Restaurant: A Backyard Vibe with a Professional Touch
Porky’s Belly BBQ isn’t your average barbecue joint. The Nunez family transformed a two-bedroom house into a restaurant and enclosed it within a barn-style metal building. The result? A cozy, clean space with indoor seating and massive garage doors that open to let in the breeze. When the weather’s nice, it feels like you’re at a backyard BBQ—just with better food and no cleanup.
“We didn’t want a typical dine-and-dash experience,” Sienna says. “We wanted it to feel like home.”
Cleanliness and consistency are top priorities, too—so much so that even the fire marshal called it one of the cleanest restaurants they’d ever inspected. That’s saying something, especially when the outdoor seating area is surrounded by gravel and situated off a busy road.
Catering remains a major part of their business. They’re now exclusive vendors for several wedding venues and frequently serve out-of-town guests who discover Porky’s through glowing reviews and social media. “Catering lets us reach people who might never drive by the restaurant,” Sienna explains. “We’ve had folks from California, the East Coast, all over.”
Location & Hours: Come and Get It
Porky’s Belly BBQ is located 15496 FM 2854 Rd, Montgomery, TX 77316
Hours:
Tuesday: 8:30 AM – 5 PM
Wed – Saturday: 8:30 AM – 8:00 PM
Sunday: 8:30 AM – 4:00 PM
Closed Mondays (for now)
You’ll likely see Sergio at the register, Sienna greeting guests or managing their vibrant Instagram and Facebook accounts, and Sergio’s wife in the kitchen crafting those signature sides.
Follow Porky’s Belly BBQ on [Facebook] and [Instagram] to see what’s smoking.
From dry brisket to BBQ fame, Porky’s Belly BBQ proves that passion, perseverance, and a little pink pig logo can go a long way. Whether you're craving a loaded burrito or traditional Texas brisket, this family-run joint delivers the goods—one plate at a time.
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