Ep 13. Porktastic

Guy Fieri is back on the road for season 11 episode 13 of Diners, Drive-Ins and Dives, and this time it's all about the pork! In this hour-long episode titled "Porktastic," Guy visits several restaurants across the country to taste their delicious pork dishes.

First up, Guy heads to Austin, Texas to check out a food truck called La Barbecue. Here, he meets pitmaster John Lewis and samples some of their famous pulled pork and pork ribs. Guy is blown away by the flavor of the meat, which is slow-smoked and seasoned to perfection.

Next, Guy travels to Atlanta, Georgia to visit a restaurant called Heirloom Market BBQ. Here, he chats with chefs Cody Taylor and Jiyeon Lee, who have combined their Korean and Southern backgrounds to create unique and delicious barbecue dishes. Guy tries their Korean pork belly and bulgogi beef sandwich, which he describes as "amazing."

In Minneapolis, Minnesota, Guy visits a restaurant called Strip Club Meat and Fish, which offers a variety of steak and seafood dishes as well as some amazing pork options. Here, he tries their smoked pork shoulder and pork belly banh mi sandwich, which he calls "ridiculously good."

At Taqueria El Asadero in Seattle, Washington, Guy samples their famous al pastor tacos, which are made with marinated pork and grilled to perfection. He also tries their chile relleno, which features a pepper stuffed with pork and covered in cheese.

In Phoenix, Arizona, Guy visits a restaurant called Welcome Diner, which serves up classic diner fare with a creative twist. Here, he tries their pork chops and gravy, which he describes as "old-school comfort food with a new-school twist."

Finally, in San Francisco, California, Guy stops by a restaurant called 4505 Burgers and BBQ. Here, he meets with chef Ryan Farr and tries their famous BBQ pulled pork sandwich, which is a customer favorite. Guy also samples their chicharrones (fried pork rinds), which are made fresh daily.

Throughout the episode, Guy is constantly impressed by the creativity and skill of the chefs he meets. Whether it's traditional barbecue or innovative fusion dishes, the pork at these restaurants is truly "porktastic."