"Tucked away in a small business park in north Phoenix you'll find Pork on a Fork, a tiny barbecue joint with a catchy name and some of the city's best-loved pulled pork, ribs, and chicken and beef brisket. Midwestern transplants Wes Hansen and Justin Erickson brought their passion for high quality meats (shipped in from the family farm back in Nebraska) and exceptional barbecue by crafting a small menu of Midwestern barbecue classics that became an instant hit with the city's barbecue aficionados back in 2009 when the cafe first opened its doors.
Pork and the Fork's menu showstopper is probably their perfectly cooked, fall-off-the-bone brisket, but the pulled-pork sandwich is a close second: finely textured shreds of lean pork, smoked all day over pecan wood then packed into a sesame seed bun and served with your choice of two sides. Succulent, smokey and irresistible, you'll be counting down the hours until your next one. On Friday nights, the dinner menu expands to include smoked prime rib, baby back ribs and smoked pork loin. "