Sunday, September 21, 2014
Inquirer Daily News

Philly trucks' pork rolls along, and really rocks

Cristina Martinez and husband Benjamin Miller wait on customers from their Barbacoa food cart at Eighth and Watkins.
Cristina Martinez and husband Benjamin Miller wait on customers from their Barbacoa food cart at Eighth and Watkins. MICHAEL BRYANT / Staff Photographer

Truck cooking can be a rough road for delicate ingredients. Perhaps that's why the forgiving nature of slow-cooked pork has made it so popular on recent menus.

Here are a few of the most memorable bites of swine I've sampled from trucks in the last couple of months:

Grill-forward Guerrilla Ultima BBQ (@guerrillaultima) has a constantly changing eclectic menu. And its al pastor tacos were outstanding, the chile- and pineapple-laced shreds of tender pork layered with the lively crunch of slaw, jalapeños, green salsa, and a cooling crema drizzle.

Drexel University lately has become a smoky hub for BBQ trucks. Oink and Moo (@OinkAndMooPHL) was by far my favorite of the bunch - especially its well-smoked babybacks and chunky Texas-style chili filled with brisket and pork.

More coverage
  • Food trucks enter 'exciting new phase' in Philly
  • With a truck named the Whirly Pig (@TheWhirlyPig), a sandwich called the Hog Roast had better deliver. And this pork-on-pork juice bomb of slow-roasted meat topped with crispy bacon and tart apple slaw does just that over oniony brioche.

    Korean-inspired tacos are a long-established food truck thing, but Calle del Sabor (@PhillysBestTaco) does the trend justice with smoked pork and pickled veggies tossed in a sweet and spicy Korean marinade on a soft tortilla.

    - Craig LaBan

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