Ep 22. Primetime Pork

In season 28 episode 22 of Diners, Drive-Ins and Dives, host Guy Fieri explores the world of pork in some of the most popular and unique eateries around the country. From a North Carolina BBQ joint that slow roasts pork for up to nine hours to a Pennsylvania eatery that makes all their sausages in-house, this episode is sure to leave pork lovers salivating.

The first stop on Fieri's pork tour is B's Barbecue in Greenville, North Carolina. Here, pitmaster Bryan Battle serves up pork that has been slow-roasted for up to nine hours over hickory wood. Battle's signature sauce is a tangy vinegar-based concoction that perfectly complements the smoky flavors of the pork.

Next, Fieri travels to Urban Grub in Nashville, Tennessee, where the menu is focused on smoked meats cooked over wood-fired grills. Fieri tries the restaurant's pork chop, which has been brined and smoked to perfection. He also samples the pimento cheese-stuffed hushpuppies, which are a popular dish at the restaurant.

In Charlottesville, Virginia, Fieri visits Ace Biscuit & Barbecue, where owner Brian Ashworth serves up some of the best pulled pork in the state. Ashworth's slow-cooked pork is smoked over applewood and served with his signature sauce and homemade biscuits.

Fieri then heads to Rincon Catracho, a Honduran restaurant in Houston, Texas, where the menu features a variety of pork dishes. Fieri tries the chicharrones, which are deep-fried pork belly that has been marinated overnight in a blend of spices. He also samples the traditional Honduran dish of pupusas, which are filled with pork and served with a side of pickled cabbage.

In Hershey, Pennsylvania, Fieri visits the Chocolate Avenue Grill, where the menu is focused on fresh ingredients and bold flavors. Fieri tries the restaurant's house-made sausages, which are all made from scratch using local pork and a variety of spices.

Lastly, Fieri heads to San Francisco to visit the 7 Mile House, a historic restaurant that has been serving up classic dishes for over 160 years. Fieri tries the restaurant's signature pork adobo, which is slow-cooked in a savory sauce made with vinegar, garlic, and soy sauce. He also samples the adobo sliders, which are a popular item on the menu.

Throughout the episode, Fieri showcases the versatility of pork and the various cooking techniques that can be used to create unique and flavorful dishes. From slow-roasting to smoking to deep-frying, this episode has something for every pork lover.