Restaurant and Caterer ‘Pork on a Fork BBQ’ Celebrates Its 5 Year Anniversary

Pork on a Fork BBQ is celebrating its fifth year anniversary and reveals some of its big wins and challenges it faced getting this far. More information on the business can be found at

Pork on a Fork BBQ on Deer Valley Road is celebrating their 5 Year Anniversary, which commemorates five amazing years. This is a huge milestone for the Phoenix-based restaurant, which has provided amazing BBQ to foodies since 2010.

Pork on a Fork got it’s start in 2009 when founder Justin Erickson saw an opportunity to use pork from his family’s hog farm and sell cut of the meat at 10+ farmers markets throughout Arizona. A year later, he set his sites on converting the operation over to a stand alone BBQ restaurant. He always had his father’s BBQ knowledge that he learned back in Nebraska, by apprenticing him on the KCBS BBQ competition circuit.

One of the earliest challenges Pork on a Fork faced was finding out how difficult it is to cook high quality BBQ to feed the masses. They learned the hard way that you can’t just go to the freezer and pull out frozen pulled pork for service like you would with a hamburger or a steak. They knew if they wanted to keep their high standards, they would have to smoked everything low and slow…daily. They were up to the challenge and consistently put out great product.

While every business of course faces challenges, some, like Pork on a Fork are fortunate enough to enjoy real successes, wins and victories too. Once such victory came when super star chef Guy Fieri’s people contacted them to use their pork in his Celebrity Food Show in Anaheim, California and he even said it was “Off The Hook”.

Wes Hansen, head of marketing at Pork on a Fork was also quoted when discussing another big win. “One of the high points of Pork on a Fork’s history so far was have local media and customers spreading the word about us. As a very small restaurant, we didn’t have a marketing budget at all, so we really had to rely on our food and customer service to do the talking. We have received numerous accolades that help propel us into opening a 5000 ft2 catering facility last year and in October this year, opening our 2nd location near 20th St and Camelback at the Camelback Colonnade.”

Pork on a Fork BBQ’s founder, Justin Erickson says “We’re delighted to be celebrating our five year anniversary. I believe the secret to getting this far in business today is having some of the best BBQ around and putting the customer first”.

Pork on a Fork BBQ currently consists of 20+ employees and has big plans for the upcoming year. One of their core objectives is to open 3 more locations throughout the Phoenix valley.

Pork on a Fork BBQ would also like to thank friends, customers and all its partners for their well wishes on this happy occasion.

More information on the business can be found at

Release ID: 90869