Pork on a Fork BBQ

Specialties

Hey! I am Justin Erickson, owner of Pork on a Fork BBQ and Catering. It all started half a century ago, when my father, Smokin Dan — as his friends liked to call him — entered his first BBQ competition back in Nebraska on a dare. Yeah, he was a crazy man! He did so well that he wanted to travel all over the Midwest and participate in different comps. I helped him on many occasions and in time he taught me the tricks and the trades of making some awesome BBQ. And pretty much that’s how the BBQ bug bit me and in 2009, the idea of Pork on a Fork was formed. As far as the recipes are concerned, it was kept as a guarded secret. It was only after I became 18 years old, he initiated me to the secret process.

Up until now I and my beloved team are committed to continue serving not only delicious, but also high quality food. And this is why Pork on a Fork is successful through all these years. What about the recipe you ask? Well, it’s still a secret. It is something like a heritage I will pass on to my son as my father did, hoping he will love it as much as I and his grandfather did.

History

Established in 2010.

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. 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.

Meet the Manager

Erica L.

Manager

We Love Pig Butts and Can’t Lie!

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reviews

Barbeque

Erica L. says,

«Some of the Best BBQ in the North Valley!»