As some of you know, every couple months my buddies and I make a run down to Lockeport, CA (130+ miles round trip) to get some of the world's best sausage from a specialty meat company located there. Also, great pork hocks for split pea soup and the best beef sticks I've ever eaten. As part of the day's festivities we make lunch a regular event at some special place along the way.
A "dive" restaurant/bar was highly recommended so we drove the extra 10 miles (one way) to give it a try. Some of these "dives" are hiden gems.
After we ordered our beers (Draft Foster's for me), I asked the waitress, "What's your specialty? Why do regulars come back here?" She said, "The garlic steak sandwiches or the pulled pork sandwich, made with our own home made sauce." Well, I've gotten cautious on pulled pork because my experience with the ole Elite. I asked, "Do you slow cook it?" Waitress says, "Oh yes. We slow cook it every morning." ????????? It was only 11:30. "Where do you cook it?" "In the oven and then simmer it in our sauce."
The lady was very nice, very pleasant and offered us a sample. Wow. It was moist...no wet, soup like and soft, no chew to it. The sauce was twice as sweet as Baby Rays. No smoke (oven like she said). I said, "Thank you. I'll take the garlic steak sandwich." Fantastic, by the way. The homemade pesto pasta side was also excellent. Fosters was ice cold. A great stop and good lunch. We left a generous tip.
For folks there that enjoy their pulled pork sandwiches, more power to them. If I recommended it to those of you from "The Forum", you would appropriately chew me out if you tried it. Cookshack experience, or not, I've never quite tasted pulled pork like it.
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