You know it’s good when you wake up the next morning craving more. I guess you could say the Trailer Pork Boys’ pulled pork sandwich is good, then.
Into its second week, Ottawa’s newest food truck is all about the pig. The menu is short, sweet, and to the porkalicious point: sandwiches (pulled pork & a “Cuban”) and ribs top the charts.
This truck is happy to join two of the hottest trends going: seeing food trucks proliferating urban streets across the continent and the carnivorous response to growing vegetarian/vegan forces.
Bacon is the new black, isn’t it? The Wendy’s Baconator is into its fifth year, Burger King just introduced a bacon sundae (Denny’s has one too, with maple syrup on it), and everything seems to come in bacon flavour.
Closer to home, barbecue and everything pork is all the rage. If you’ve sacrificed hours to stand in those long lineups at the annual Ribfest on Sparks, you know this is true. The Piggy Market in Westboro has been doing well since opening in 2009. And to much fanfare, FatBoys started billowing smokehouse smoke into the Byward Market late last year.
The Trailer Pork Boys take their meat very seriously. Sourced locally through Luciano’s on Preston & ItalFoods (as well as many other ingredients) the meat goes from farm to roaster within 2-3 days.
The porkaliciousness all starts with a secret spice rub that the pork marinates in overnight. It then smokes for six hours, roasts for another six, and finally, gets the full sauce treatment. Everything is prepped & cooked onsite.
I found the pulled pork to be as moist as I could wish for. But the kicker is that sauce! Jim Beam & cumin flavour prominently among 17 ingredients, with a quiet, mild heat thanks to freshly grated ginger, chili powder, and cayenne. Divine. The same sauce bathes the cooked-low-and-slow ribs – tender, flavourful, crave-making.
The ‘boys’ are particularly proud of their cream-based coleslaw, made with four different types of cabbage along with celery, onions, and carrots – made fresh twice a day.
When I asked what purists from the Deep South might think of their cooking, Chef Peter & Adam excitedly told me about customers from Texas, South Carolina, North Carolina, and Mississippi who all claimed the food was comparable to what they know: “We’re doing it now!”
Menu & prices are expected to remain fairly static, but the ‘boys’ are looking forward to introducing occasional specials that will be promoted via social media. A porkball sub was featured on the day I dropped by; watch for truffle fries, hand-dipped corndogs, and more.
So who’s behind the Trailer Pork Boys? Co-owners Gerry Macies and Jennifer Demers (husband & wife owners of the Best Western hotel where the truck is situated), Rob Fata (owner of Caffe Mio), and Adam Fata (Rob’s nephew and seasoned restauranteur who manages the truck). Chef Peter Simpson rounds out the team. It was only four months between initial concept & launch, and everyone’s ideas have had an influence on the menu.
Since opening on July 16th, this truck has garnered huge response. Sprawling lines of enthusiastic eaters, food run-outs, and growing buzz – all thanks to word of mouth (beyond a young Twitter feed & Facebook page – the ‘boys’ have done no major marketing). Nearby businesses have been very supportive, visiting regularly and notifying their customers.
Speaking of buzz, Chef Peter & Adam want to hear from you. They are currently testing two mouth-watering dessert options. Which of these would you most eagerly come devour?
1) Fresh funnel cakes drizzled with hazelnut-chocolate spread ; or
2) Ice cream sandwiches featuring Pascale’s ice cream (probably maple bacon or Beau’s beer-flavoured) between homemade chocolate chip cookies
Tell ‘em which you prefer in the comments section below!
Now, go get your pork on. And bring a bib.
Trailer Pork Boys can be found at 1272 Carling Avenue (south-west corner of Carling & Merivale in the Macies Best Western parking lot). Hours are Monday to Friday from 11am – 8pm, Saturday from 11am – 6pm.
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