After years of brandishing our family's home grown pork and barbecue wares at Phoenix farmers markets, we opened our tiny eatery in late 2010, in north Phoenix. We feature meats from the Midwest and we smoke our succulent meats competition style, meaning no gas, just pecan wood and charcoal. The Phoenix valley has a lot of barbecue joints. Many of them are good. But our customers say Pork on a Fork simply kicks it up a notch and by adding a food truck, it would be a no brainer. Those who loved pulled pork will make their day’s activities just happen to take them close to Pork on a Fork from anywhere in the Valley, whether they drive by or come from out of state just because their friend told them to.
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