Smokin’ Hog is a scrappy and well-loved American-style barbecue restaurant in Jing’an, Shanghai, run by husband-and-wife team Ignacio “Nacho” Guillermo Virgen and Karina Virgen. Their story is one of resilience and a stubborn refusal to chase whatever food trend happens to be hot that week.
This is an establishment playing the long game.
When it comes to his food, Nacho’s approach is simple: “I cook what I want, how I want it, and what I like to eat.”
This is their story — from the early days of smoking meat on a balcony to today: hefty platters, birria tacos that nod to Nacho’s Mexican upbringing, and Smokin’ Bowls, a new concept that’s slightly lighter than its big sister.
And if you don’t leave Smokin’ Hog with a fat grin, clutching your belly, hands and lips sticky from whatever brisket, rib, or burger you were munching on — you’re doing it wrong.
Smokin’ Hog: The Origin Story
Smokin’ Hog began on a balcony in Shanghai.
In 2020, Nacho was diagnosed with Hodgkin’s lymphoma. Chemotherapy was brutal, and he lost his sense of taste. During recovery, a friend gave him a small smoker. It quickly turned into an obsession: perfecting brisket.
Friends began receiving kilo-sized packages of meat. Then came the parties. Then the orders.
By 2022, the hobby had grown into a ghost kitchen for deliveries. In June 2024, Smokin’ Hog opened on Wuding Road.
Nacho wasn’t new to kitchens. Before brisket took over his life, he trained at Le Cordon Bleu, worked under Alain Ducasse, and even cooked as a private chef for the former president of Argentina. He came to Asia to open venues for the Potato Head group and later worked with the Hong Kong Jockey Club.
These days, he says he’s happier smoking brisket and flipping burgers.
Barbecue in Shanghai, Smoked Daily
Smokin’ Hog’s signatures are the smoked meats: USDA Prime brisket, ribs, pulled pork, pork belly, and house-cased sausages. Orders come with white toast, pickled onions, and jalapeño, with sides available for ¥25 each.
But the menu goes well beyond barbecue. There are burgers, brunch, and some bangin’ tacos.
Most things are made in-house, says Nacho — everything except the fries. Tortillas are house-pressed from white corn masa, and the burger buns and bread for the Mexican tortas at Smokin’ Bowls are also house-made.
New on the Menu
The Smoked Ribeye Platter (¥248) is a complete plate featuring 250g of Australian ribeye (M3–5). The first bite hits with a pronounced smokiness. It arrives with guacamole, a smoky Mexican red salsa fragrant with charred peppers, and sautéed onions.
It also comes with corn tortillas so you can build your own tacos.
Originally a Thanksgiving special that’s now become a menu staple, the Smoked Turkey Sandwich (¥90) features smoked honey-glazed turkey breast layered with arugula, camembert, and blueberry chipotle sauce. The sauce brings sweetness and heat, and while I wouldn’t say it’s “juicy,” it’s certainly saucy and not at all dry. I don’t usually swoon over turkey, but this has me converted.
For something snacky, the Corn Ribs (¥58) are fried sweet corn coated in beef rub, then finished with chipotle mayo, queso fresco, coriander, and pickled onions. Finger lickin’ good.
If you’re looking to start with something shareable, the Queso Fundido (¥78) is a gloriously decadent cheese situation made with cream cheese, smoked yellow and white cheddar, chorizo, scallions, and jalapeño. It’s surprisingly not greasy and served with fried tortillas for scooping.
Brunch: Tacos & Breakfast Platters
Brunch is served every weekend from 12pm–3pm, with a free-flow option at ¥188 for two hours.
The Quesabirria Tacos (¥88/two) are absolute killers. Corn tortillas are dipped in broth, double-stacked, loaded with juicy brisket and cheese, then crisped on the griddle.
They’re served with a side of dipping broth — the magic liquid the brisket was cooked in, complex and punchy with roasted chilies and aromatics. White onions help cut through the richness.
The Hog’s Grand Slam (¥118) is a massive breakfast platter featuring three fluffy buttermilk pancakes, crispy smoked bacon, smoked cheese sausage, two sunny-side-up eggs, and fries. It’s actually hard to come by — a standard, well-done breakfast platter in Shanghai!
The meats are all cured and cased by Smokin’ Hog, including the thick-cut crispy bacon that’s nothing like that limp supermarket quality, and a smoky cheese sausage with a proper snap. It’s served with cubed butter and maple syrup.
Smokin’ Bowls: The ‘Lighter’ Sister Concept
They’ve launched Smokin’ Bowls just next door, a lighter, grab-and-go spin-off. Everything is designed for takeaway and served in disposable containers.
The menu focuses on rice bowls, tortas (Mexican sandwiches), burritos, and also cinnamon rolls.
Bowls, priced at ¥55 to ¥72, clock in around 450g, with your choice of Mexican long-grain rice or white rice, topped with pulled pork, barbacoa, grilled chicken, etc. They come with green salsa or coriander dressing and grilled vegetables. There’s even a vegetarian option. Add-ons include guacamole, sour cream, cheese, or jalapeños.
As for the tortas, they’re the real deal.
“For a Mexican sandwich, you’re not going to find anything more authentic than this,” Nacho says. The bread recipe — the key component that makes a torta a torta — took time to perfect.
The Choriqueso Torta (¥88) features tender red beans and crispy chorizo with cheese, jalapeños, green salsa, and pickled onions. The chorizo and cheese melt together into a crispy, lacy layer that’s rich, salty, and spicy. It’s one hell of a sandwich.
As for the cinnamon rolls, there are seven flavors: pistachio, maple bacon, biscoff, Ferrero Rocher, Oreo, Reese’s (all in icing form), and plain. Priced from ¥40 each, they’re sticky, sweet, and dense, and have a texture that’s more cake-like than bready.
Smokin’ Bowls will also eventually offer northern-style tacos, flautas, and even a “taco burger.”
So go on, get your fingers sticky.
Book Now
Smokin’ Hog is a dog-friendly venue.
Private events accepted with advance notice. Add “smokinhogbbq” on WeChat to inquire.
Smokin’ Hog
View the venue listing here.
