Diners, Drive-Ins and Dives Season 2010 Episode 15 Porkapalooza

Porkapalooza is the 15th episode of the sixth season of the popular food show Diners, Drive-Ins and Dives, which airs on Food Network. In this episode, the host, Guy Fieri, travels across the United States in search of the best pork dishes in the country.

The episode starts in Seattle, Washington, where Fieri visits an eatery called The Swinery. This place is famous for its homemade sausages, bacon, and other pork products made from locally sourced, pasture-raised pigs. Fieri meets the owner, who takes him on a tour of the facility, showing him how the meats are cured, smoked, and prepared. He then tries their popular dish, a BLT sandwich with house-made bacon, lettuce, and tomato.

The next stop on the journey takes Fieri to a barbecue joint in Phoenix, Arizona, called Porkopolis. Here, he meets the pitmaster, who takes pride in his slow-cooked meats that are infused with a blend of spices and sauces. Fieri tries their signature dish, the Pork Burnt Ends, which is a crispy and juicy dish made from the ends of a pork brisket, seasoned with a sweet and spicy rub.

The third destination is a contemporary American restaurant in St. Paul, Minnesota called The Blue Door Pub. Here, Fieri tries their famous Juicy Lucy sliders, which are stuffed with a blend of cheddar and Blue cheese, wrapped in bacon, and served with a side of smoked paprika aioli. Fieri also samples their pork belly poutine, a Canadian classic with a twist, made with crispy fries, cheese curds, pork gravy, and melt-in-your-mouth pork belly.

The fourth stop takes Fieri to a deli in Chicago, Illinois, called Publican Quality Meats. This place is a butcher shop by day and a dining destination by night, serving house-made charcuterie, sausages, and sandwiches. Fieri meets the chef, who shows him how they make their signature dish, the Pork Belly Cubano, a Cuban sandwich made with house-cured pork belly, Swiss cheese, mustard, pickles, and ham, all on a crusty baguette.

The final destination on the tour is a casual eatery in Santa Fe, New Mexico, called Santa Fe Capitol Grill. Here, Fieri meets the chef, who is passionate about using locally sourced ingredients and creating dishes inspired by the flavors of the Southwest. Fieri tries their Hot Damn BLT sandwich with bacon, lettuce, and green chile aioli, as well as their slow-roasted pork shoulder tacos with avocado crema and pickled red onions.

Each destination on Porkapalooza offers a unique take on pork, from classic BBQ joints to contemporary restaurants. Fieri highlights the diversity of pork dishes across America and the passion of the chefs and pitmasters who create them. The episode is a celebration of the beloved meat and explores the various ways it can be prepared and enjoyed.