Philly trucks' pork rolls along, and really rocks
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.
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