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Insider's Guide

Pork-tober in Downtown

Updated October 3, 2025

October has arrived and with it the return of the DTSF PORK SHOWDOWN, sponsored by the South Dakota Pork Producers Council.

This culinary event, now in its 5th year, features dishes from repeat champions, Chef Lance’s Kitchen and Crawford’s, along with over 25 new and returning Downtown competitors. Here you’ll find a full list of dishes and locations participating. Every entry can be ranked and rated on our DTSF app (passport.DTSF.com). Results will be collected and tallied to announce the 2025 winner in early November.

Fernson's Pork Breakfast Sandwich
A Pork Roll Breakfast Sandwich from Fernson’s Downtown & Totally Rad Eats:
The breakfast sandwich is an Olympia Provisions pork roll, fried egg, grainaise and New School American on a Big Marty roll.
Josiah's
The Iron Boar at Josiah’s Coffee House:
Angus beef patty stacked with savory smoked pulled pork and layered with smoky gouda, creamy Swiss, caramelized onions, stone-ground Dijon mustard and shredded cabbage on a pretzel bun.
Pizza al Pastor at La Luna Cafe:
Pizza with a pineapple-infused base, mozzarella and our signature Al Pastor-marinated pork. Includes oven-roasted pineapples, avocado-lime and house-red salsas and finished with red onions and cilantro on a homemade crust.
Pork Yeah! by PAve:
Char Siu pork lettuce wraps with butter lettuce, Jasmine rice, Char siu marinated pork, shoestring carrots, shredded radishes, crispy chow mein noodles and green onion.
Bay of Pigs Grinder: Monk’s Ale House: Hot Italian sausage link, Compart ham, bacon, provolone, pickles, grainaise and a bacon fat aioli on a hoagie bun with potato salad.
Hog Heaven by Parlour Ice Cream at the Washington Pavilion: Caramelized pork belly rolled into brown butter ice cream, with bourbon candied pecans and bourbon caramel, served between two chocolate chip pecan cookies.
Dongpo Pork Bowl from Bread & Circus Sandwich Shop: Soy Braised Duroc Pork Belly from Creekstone Farms, Sauteed Bok Choy w/ Lemongrass, Smashed Cucumber Salad & Rice
Italian Grinder at The Lodge Bar & Grill, Jacobson Plaza:
Chopped Italian sausage with mozzarella, marinara, basil and giardiniera on a toasted hoagie bun.
Snap, Crackle, Bacon from Shenanigan’s:
Crispy pork belly bites in a rice-crispy crust, drizzled with raspberry–jalapeño glaze, topped with cilantro, pickled onion petals and powdered sugar.
Pozole at BibiSol Kitchen:
A pork and hominy in a dried chili pepper broth, garnished with radish, onion & lettuce, and served with lime wedges and chips
The Porkie O’Smash Burger from Blarney Stone:
Two, grilled, four-ounce seasoned ground pork smash patties atop shredded lettuce and pickle chips on a toasted bun. Topped with smoked chedder, bacon, pickled red onion and chipotle cream sauce.
Cascata Pork Chop by Cascata Italian:
Compart Farms Duroc pork porterhouse with a peach and grain mustard glaze, served with buttery whipped potatoes.
Bavarian Echoes at Crawford’s Bar & Grill: Crisp-edged pork belly glazed in hot honey alongside charred pork tenderloin, set over truffled potato purée. Autumn herbs and a spiced vinaigrette weave brightness through layers of tomato jam, mustard caviar and pickled onion relish. Finished with pretzel crumb and almond brittle for a Bavarian nod.
The Pulled to Perfection Burrito at Chef Lance’s on Phillips:
Slowly-braised pork, bell peppers and latin cheeses, baked in green chili sauce and topped with lettuce, tomatoes, guacamole, Queso, and jalapeños.
Mojo Pork Hoagie at DaDa Gastropub:
Sourdough hoagie with Mojo pork, butternut squash aioli, fried onion strings, garlic herb butter, mustard cheese and house pickles.
Pork Carnitas Tacos at Dahlia Kitchen & Bar:
Thinly sliced pork carnitas with salsa verde, chopped onion, jicama slaw, and cilantro in a flour tortilla.
Sunset Pork at R Wine Bar:
A bone-in pork chop glazed with orange hibiscus sauce, served over parmesan corn gnocchi with two crispy corn ribs, finished with espelette and a fresh orange wheel.
The Carne Adovada Benny from PERCH:
Red chile braised pork shoulder, two poached eggs, hollandaise, pickled red onion and cilantro on an English muffin.
Braciola di Maiale @ Maribella Ristorante:
Grilled tomahawk pork chop topped with a fig onion pancetta jam and served with roasted garlic mashed potatoes.
The Pulled Porker Burger @ Big Sioux Burger:
Giardiniera aioli, cheddar cheese, pulled pork, spicy barbecue sauce, fried onion curls and house pickles on a corn bread bun.
Oktoberfest Dunkelwurst @ Fernson Downtown & Totally Rad Eats:
Olympia Provisions dunkle wurst, grainaise, New School wiz, sauerkraut, on a pretzel roll.
Franken Pork Nachos @ The Phillips Avenue Diner:
House-smoked Cuban pork shoulder atop sidewinder fries, topped with Queso, smashed avocado, pickled jalapeños and finished with a drizzle of poblano crème.
BBQ Bee Brat Sandwich @ Remedy Brewing Co:
Warm french bread, beer barbecue pork brat burnt ends, roasted garlic cream cheese, queen bee onions and curry ketchup dipping sauce.
Our Little Secreto @ Rivage Oak Kitchen
Iberian secreto with duck-fat fondant potato, charred endive, honey-poached fig chimmichurri, tomato confit, and chili threads.
A Crispy Pork Schweinshaxe @ Ironwood Steakhouse:
Spätzle, mornay, bacon-braised kale and pork jus.
Guinness-Brined Pork Chop @ Ode To Food and Drinks:
Hand-cut, Guinness-brined bone in pork chop over cheddar mashed potatoes topped with grilled asparagus & apple beurre blanc