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Tyson Ho discusses his menu plans for Arrogant Swine, his upcoming "church of pork" in Bushwick. He tells Joe DiStafano that he'll be getting all his pigs from a farm in North Carolina, and that he plans to smoke it in a way that maximizes the amount of "outside brown," which is the "smoky crusty part of the pork shoulder" commonly found in Western Carolina. [C+M]
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