If you’re a fan of “Diners, Drive-Ins, and Dives,” you know that Guy Fieri is always on the lookout for the most mouthwatering and unique eats across America. On his recent trip to Sioux Falls, South Dakota, Guy visits Look’s Marketplace – a destination that’s more than just a grocery store. Joined by his fellow culinary connoisseur, Justin Warner, Guy dives into the world of exceptional meats, artisanal breads, and craft brews.

Take a look at the clip here:

Look’s Marketplace: A Culinary Wonderland

Located in Sioux Falls, Look’s Marketplace is a multifaceted food haven that traces its roots back to 1883 when it began as Carl Look’s Butcher Shop. Today, it has expanded into a full-fledged culinary playground that includes a bakery, butcher shop, coffee shop, specialty store, brewery, and four restaurants.

Greg Hinman, along with his son Nick and cousin Bo Vandra, acquired Look’s Marketplace and decided to transform it into what it is today. Greg explains, “We wanted to start a brewery and a bakery. We’ve traveled around the country and saw places like this, and we really wanted to bring it back to Sioux Falls.”

The Star of the Show: The Porkcules Sandwich

At the heart of Guy’s visit is the Porkcules Sandwich, a pork lover’s dream come true. The sandwich is a medley of pork shoulder, pit sausage, and pork brisket, all nested within freshly baked ciabatta bread made in-house.

The Ciabatta Bread

The bread-making process begins with mixing water, yeast, flour, salt, and olive oil. After allowing the dough to rest, it gets portioned and baked for about 16 minutes to achieve that perfect crusty exterior and soft interior.

Crafting the Pit Sausage

The pit sausage, a blend of beef chuck, pork back fat, and pork shoulder, is prepared meticulously. Grinding the meat in a cold environment preserves the fat, ensuring it doesn’t render too early, which would affect the sausage’s texture. The mixture is then seasoned with a blend of salt, curing salt, sodium nitrate, ground mustard, crushed red pepper, black pepper, coriander, granulated onion, and granulated garlic. After the second grind, the sausage is cased and smoked for about 45 minutes.

Preparing the Pork Shoulder

The pork shoulder is seasoned with yellow mustard, salt, and a proprietary ‘Three Little Pigs’ rub. After resting overnight, it’s smoked for 12 to 15 hours at around 200°F until it reaches pork perfection.

Building the Porkcules Sandwich

The sandwich assembly is a work of art. First, the pit sausage is split and grilled on a wood-fired grill. A generous helping of pulled pork and pork brisket follows. The ciabatta bread is toasted with regular butter, then layered with chili-lime mayo, mustard, pickled red onions, arugula, and house-made barbecue sauce.

Justin describes the experience as “a triple punch left-right-left,” highlighting three distinct pork textures and flavors harmonizing beautifully.

Fieri’s Final Verdict

Guy couldn’t be more thrilled with the Porkcules Sandwich. He marvels at how each pork element maintains its identity while blending harmoniously. “The ciabatta roll is the perfect vessel,” he says, calling it a “full home run” and praising its “pork-ceptional” quality.