The USDA's food pyramid traditionally puts bread on the bottom because some of the most savory suppers are best served on buns. Consume bun-able meats with today's Groupon: for $7, you get $15 worth of premium pork plates at Pork on a Fork.
Serving all-natural premium pork products, Pork on a Fork's family of fourth-generation farmers has perfected its methods with countless delectable chops and tender cuts. Every hog is disease-free and raised without the use of antibiotics, unlike those raised on a diet of ice cream and newspaper, and products are individually frozen and preserved, ensuring that every cut arrives at the Arizona location in top-notch quality. The menu presents porky fare in a variety of settings, including sausage with a backdrop of biscuits and gravy ($5.99) and the hearty Breakfast in a Cup, consisting of bacon or sausage posing with a mix of country potatoes, eggs, and cheese ($6.99). Noontime nibblers can snack on a smoked pulled-pork sandwich ($7.99), a snappy bratwurst ($5.99), and the ultimate pit-master meal, equal parts brisket, pork, and spicy polish dog ($10.99). Pork on a Fork was also featured at 2009's Celebrity Food Show, providing celebrity chef Guy Fieri with pork for his Pork el Fuego cooking demonstration.
- Bacon from shoulder rather than belly is leaner and has just the right amount of marbling without being supergreasy. This is what turkey bacon aspires to be, but isn’t. – Cindy Hatcher, Cooking Light Magazine
- Their pulled pork and brisket was smoked to perfection, tender and amazing. Their original brat was fresh and juicy. – Dolores G., Yelp
Pork on a Fork BBQ Grill
The owners of Pork on a Fork BBQ Grill, Wes Hansen and Justin Erickson, share a love of barbecue, but their mutual dedication to quality runs further than that. Both were born around Nebraska hog farms—Wes to a restaurateur father, Justin an award-winning competitive barbecuer. In fact, the Erickson family still owns a farm in Central City. That's why the duo gets all their meat from Midwestern farms before they smoke it competition-style, each cut sizzled over pecan wood and charcoal—never a gas grill.
This pared-down approach results in a simple selection of quality midwestern barbecue, including pulled pork, smoked chicken, and the “menu showstopper,” according to 10Best: the “perfectly cooked” brisket. To accompany each succulent entree, cooks whip up traditional sides such as macaroni salad, slaw, and cornbread hand-plucked from Nebraska’s plentiful fields of cornbread.
1515 W Deer Valley Rd.
Phoenix, Arizona 85027Get Directions