What You'll Get
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
The Fine Print
Promotional value expires May 2, 2011. Amount paid never expires. Limit 2 per person. Limit 1 per table. Not valid for toward specials or Farmers Market. Tax and gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About 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.