Insider's Guide
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.
The breakfast sandwich is an Olympia Provisions pork roll, fried egg, grainaise and New School American on a Big Marty roll.
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 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.
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.
Chopped Italian sausage with mozzarella, marinara, basil and giardiniera on a toasted hoagie bun.
Crispy pork belly bites in a rice-crispy crust, drizzled with raspberry–jalapeño glaze, topped with cilantro, pickled onion petals and powdered sugar.
A pork and hominy in a dried chili pepper broth, garnished with radish, onion & lettuce, and served with lime wedges and chips
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.
Compart Farms Duroc pork porterhouse with a peach and grain mustard glaze, served with buttery whipped potatoes.
Slowly-braised pork, bell peppers and latin cheeses, baked in green chili sauce and topped with lettuce, tomatoes, guacamole, Queso, and jalapeños.
Sourdough hoagie with Mojo pork, butternut squash aioli, fried onion strings, garlic herb butter, mustard cheese and house pickles.
Thinly sliced pork carnitas with salsa verde, chopped onion, jicama slaw, and cilantro in a flour tortilla.
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.
Red chile braised pork shoulder, two poached eggs, hollandaise, pickled red onion and cilantro on an English muffin.
Grilled tomahawk pork chop topped with a fig onion pancetta jam and served with roasted garlic mashed potatoes.
Giardiniera aioli, cheddar cheese, pulled pork, spicy barbecue sauce, fried onion curls and house pickles on a corn bread bun.
Olympia Provisions dunkle wurst, grainaise, New School wiz, sauerkraut, on a pretzel roll.
House-smoked Cuban pork shoulder atop sidewinder fries, topped with Queso, smashed avocado, pickled jalapeños and finished with a drizzle of poblano crème.
Warm french bread, beer barbecue pork brat burnt ends, roasted garlic cream cheese, queen bee onions and curry ketchup dipping sauce.
Iberian secreto with duck-fat fondant potato, charred endive, honey-poached fig chimmichurri, tomato confit, and chili threads.
Hand-cut, Guinness-brined bone in pork chop over cheddar mashed potatoes topped with grilled asparagus & apple beurre blanc
Spätzle, mornay, bacon-braised kale and pork jus.
