**A Journey through the World of Pork: A Celebration of Triple-Pork Perfection**

In this culinary adventure, we're going to explore the world of pork like never before. Our journey begins with a delectable pulled pork sandwich, expertly crafted by Justin Warner and his team at Luks Marketplace in Detroit. The perfect vessel for this mouth-watering creation is the Porcul, a sandwich that showcases three textures of pork, three flavors of pork, and a symphony of flavors that will leave you wanting more.

The Porcul is a masterclass in pork preparation, featuring pulled pork, house-made spicy mustard, barbecue sauce, pickled red onion, arugula, and a sprinkle of chili powder. The combination of these ingredients may seem daunting, but trust us when we say it's a triple punch that will leave you singing its praises. Each bite is a perfect harmony of flavors and textures, with the pulled pork taking center stage.

But our journey through the world of pork doesn't stop at the Porcul. We're also going to explore the world of Detroit Pizza, a culinary institution that has been perfected over generations. Our pizza is made with a traditional water-based dough, enriched with osmatic yeast and kosher salt, and topped with a generous helping of hot Italian sausage, mushrooms, garlic butter, and three cheese blend.

The hot Italian sausage is a showstopper, featuring a blend of ingredients including paprika, sugar, ground fennel, whole fennel seeds, salt, oil, and crushed chili flakes. It's a flavor combination that will leave you wanting more, and the addition of sautéed mushrooms adds an extra layer of depth to the pizza.

Our mushroom guy (yes, we have one!) has grown these beautiful fungi in-house, and they add a meaty, earthy flavor to the pizza that complements the sausage perfectly. The cheese is melted to perfection, with a crispy crust that provides a satisfying crunch to each bite.

As we take our first bites of this culinary masterpiece, we're reminded of the importance of balance in cooking. The Porcul's three textures and flavors work together in perfect harmony, while the Detroit Pizza's multiple toppings seem to be working against each other until they all come together in glorious unison.

The crust is a revelation, with a crispy exterior giving way to a soft, cheesy center that's like nothing we've ever experienced before. And let's not forget the hot sauce – or rather, the temperatur hot – which adds a tangy kick to each bite. It's a flavor combination that will leave you wondering how you ever lived without it.

In conclusion, our journey through the world of pork has been an incredible adventure, showcasing three textures and flavors of pork in perfect harmony. Whether you're in the mood for a pulled pork sandwich or a Detroit-style pizza, Luks Marketplace is the place to be. With their commitment to quality ingredients and expert preparation, they'll take your taste buds on a wild ride that will leave you begging for more.

"WEBVTTKind: captionsLanguage: enso I'm here in sou Falls South Dakota with my brother from another mother the judge and great chef Justin Warner now Chef I'm taking you to a special grocery store is it flavor toown Market again no this is different than an average grocery store it's a grocery store bakery butcher shop coffee shop specialty store four restaurants and they got a brewery are you sure we're in South Dakota guy exactly this is looks Marketplace Che the market is amazing it's kind of a destination plating to incredible food incredible beverages there nothing else like this I come down to get a couple steaks pick up some seafood wander back here to the Sherie we were having a pizza have a couple beers I don't know how I would get out of here it's an all day event which started out back in 1883 as Carl looks butcher shop but when Greg Hinman his son Nick and their cousin Bo vandra bought the place they went big we thought let's start a brewery let's start a bakery we're part of the good food Foundation and we travel around the country a lot we saw places like this and we really wanted to bring it back to sou Falls gearing the percules the porcul sandwich starts out with the chabata bread that's made inhouse you've got pork and then you've got sausage it's incredible what are we on to now shabata we have water yeast flour salt olive oil started up very very slowly add the remainder of the water let it rest portion it goes into the oven for about 16 minutes what are we into what are we working on right now we're going to our pit sausage for the porcul beef chuck back fat and the pork by grinding this in the walk-in everything being cold you're preserving the fat this thing can actually create a degree of heat that is going to self- render that fat and if the Fat's already rendered by the time it's in your Patty it's not going to make its way into your mouth back in for second grind now we're going to mix up the spices inside the grinder salt curing salt sodium nitrate correct correct ground mustard crushed red pepper black pepper Corian totally key granulated onion granulated garlic and we're just going to mix this thing dig it case up the sausage smokes for about 45 minutes next up pork shoulder a little yellow mustard you get the enzymes you get the acid so we hit it with salt first so the paikan stuff doesn't clog the pores of the meat got it salt is going to open it up start the osmosis exactly so now we're going to hit it with the rub who's rub Three Little Pigs rub and we hit it with their Touch of cherri is kind of a finishing rest overnight hit it with a little more rub it's going to go into our smoker for about 12 to 15 18 hours at about 200° love this pull it and then it's ready for the sandwich porcul porcul first we're going to split the pit sausage nice Wood Fired Grill pork butt pork brisket regular butter give it a nice toast let's build that sandwich for you little chili lime May pit sauces that we ground together pork brisket pulled pork housemade spicy mustard barbecue sauce got it pickled red onion arugula on top arugula you know like old horn arugula I'll just see myself out all right there's the porcul there are three textures of pork three flavors of pork because three things were treated individually and they brought out them their best selves it's a triple punch left right left the sauce in the autron is not overpowering any of that it just lets everybody sing man being that I'm the or I was the host of the show I agree with everything Justin says which is a wonderful way to explore the world of pork all the pork is fantastic seasoned great that chabata roll is the perfect vessel it's a full home run here's a porcul sandwich for you thick and juicy cuz it's just loaded with Meats por exception por exceptional everything mixes well together but still stands out on its own this is unique to the world just you know Motor City up in the window motor City Pizza wow the crust is handmade and they have all of their housemade meats what are we making we're making the pizza do for the mot City Pizza first we're going to take the water then the osmatic yeast osmatic this just in folks Justin Warner learned something beats me the reason for the asmatic yeast is we can push the salt uh level over 3% on the mix the more salt you can put into the dough the bigger the flavor is going to be then we also use the sourdough starter extra version California Olive Oil kosher salt I've never seen that much salt bread flour mix for about 8 minutes let it proof about a half hour now we're going to make the hot italian sausage that we do here in house kosher salt paprika sugar ground fennel whole fennel seeds I get minle with my fennel black pepper crushed chili flake garlic cayenne and our mixture over here on the pork it's shoulder belly loin are we casing this also no this is going on Rob let we blend in some mushrooms that are grown by our mushroom guy you have a mushroom guy I have a fun guy it's the guy with two thumbs this guy cut them down smaller salt and oil them up in the woodf fired oven give him a little roast and then we're ready to build the pie we actually start out with garlic butter for ours we go all the way up the sides you know don't want to stretch the dough at all you want to push it out we're going to start out with a three cheese blend that's the two-year cheddar age Whitmer and a mozzarella that cheese right there is like cheeseboard cheese we can channel the cheese up the sides channeling the cheese Alum Namaste that'll stay right here our mushroom mange hot soada probably one of my biggest vices there you go come on guy you want me to beg like my dog the hot Italian sausage in the oven what temp 550 to 600 about 12 minutes hey look at that don't drop Justin P I forgot there was dough in this hot red sauce when you say hot do you mean spicy no it's actually temperatur hot the top with ricotta crem fresh and cream basil leaf and a little bit of olive oil digging oh boy you just call me dough boy no I'm surprised at the structural Integrity I mean look at this the crust is like this cheesy reward it's crunchy on the outside you get all of this molten meaty goo on on the inside you really get that funk and I've never thought about the funk of a cheese as being a pallet cleanser that little acidic bite but everything else is so rich this is like you guys have been in the Detroit Pizza business for Generations I mean you've taken all your expertise as a chef and all the support that you get here from the marketplace and just swing for the fences man thank you so much all right we got the Motor City you take one bite out of that crust right there and it is something else the ricot cheese on the top reminds me of rata that my mother made on lasagna hot soada what they've got going on is incredible I don't know how far you live from sou Falls South Dakota but you're looking for a place to get a well-rounded experience bring yourself down to luks Marketplace you'll love it Chef nice job thank youso I'm here in sou Falls South Dakota with my brother from another mother the judge and great chef Justin Warner now Chef I'm taking you to a special grocery store is it flavor toown Market again no this is different than an average grocery store it's a grocery store bakery butcher shop coffee shop specialty store four restaurants and they got a brewery are you sure we're in South Dakota guy exactly this is looks Marketplace Che the market is amazing it's kind of a destination plating to incredible food incredible beverages there nothing else like this I come down to get a couple steaks pick up some seafood wander back here to the Sherie we were having a pizza have a couple beers I don't know how I would get out of here it's an all day event which started out back in 1883 as Carl looks butcher shop but when Greg Hinman his son Nick and their cousin Bo vandra bought the place they went big we thought let's start a brewery let's start a bakery we're part of the good food Foundation and we travel around the country a lot we saw places like this and we really wanted to bring it back to sou Falls gearing the percules the porcul sandwich starts out with the chabata bread that's made inhouse you've got pork and then you've got sausage it's incredible what are we on to now shabata we have water yeast flour salt olive oil started up very very slowly add the remainder of the water let it rest portion it goes into the oven for about 16 minutes what are we into what are we working on right now we're going to our pit sausage for the porcul beef chuck back fat and the pork by grinding this in the walk-in everything being cold you're preserving the fat this thing can actually create a degree of heat that is going to self- render that fat and if the Fat's already rendered by the time it's in your Patty it's not going to make its way into your mouth back in for second grind now we're going to mix up the spices inside the grinder salt curing salt sodium nitrate correct correct ground mustard crushed red pepper black pepper Corian totally key granulated onion granulated garlic and we're just going to mix this thing dig it case up the sausage smokes for about 45 minutes next up pork shoulder a little yellow mustard you get the enzymes you get the acid so we hit it with salt first so the paikan stuff doesn't clog the pores of the meat got it salt is going to open it up start the osmosis exactly so now we're going to hit it with the rub who's rub Three Little Pigs rub and we hit it with their Touch of cherri is kind of a finishing rest overnight hit it with a little more rub it's going to go into our smoker for about 12 to 15 18 hours at about 200° love this pull it and then it's ready for the sandwich porcul porcul first we're going to split the pit sausage nice Wood Fired Grill pork butt pork brisket regular butter give it a nice toast let's build that sandwich for you little chili lime May pit sauces that we ground together pork brisket pulled pork housemade spicy mustard barbecue sauce got it pickled red onion arugula on top arugula you know like old horn arugula I'll just see myself out all right there's the porcul there are three textures of pork three flavors of pork because three things were treated individually and they brought out them their best selves it's a triple punch left right left the sauce in the autron is not overpowering any of that it just lets everybody sing man being that I'm the or I was the host of the show I agree with everything Justin says which is a wonderful way to explore the world of pork all the pork is fantastic seasoned great that chabata roll is the perfect vessel it's a full home run here's a porcul sandwich for you thick and juicy cuz it's just loaded with Meats por exception por exceptional everything mixes well together but still stands out on its own this is unique to the world just you know Motor City up in the window motor City Pizza wow the crust is handmade and they have all of their housemade meats what are we making we're making the pizza do for the mot City Pizza first we're going to take the water then the osmatic yeast osmatic this just in folks Justin Warner learned something beats me the reason for the asmatic yeast is we can push the salt uh level over 3% on the mix the more salt you can put into the dough the bigger the flavor is going to be then we also use the sourdough starter extra version California Olive Oil kosher salt I've never seen that much salt bread flour mix for about 8 minutes let it proof about a half hour now we're going to make the hot italian sausage that we do here in house kosher salt paprika sugar ground fennel whole fennel seeds I get minle with my fennel black pepper crushed chili flake garlic cayenne and our mixture over here on the pork it's shoulder belly loin are we casing this also no this is going on Rob let we blend in some mushrooms that are grown by our mushroom guy you have a mushroom guy I have a fun guy it's the guy with two thumbs this guy cut them down smaller salt and oil them up in the woodf fired oven give him a little roast and then we're ready to build the pie we actually start out with garlic butter for ours we go all the way up the sides you know don't want to stretch the dough at all you want to push it out we're going to start out with a three cheese blend that's the two-year cheddar age Whitmer and a mozzarella that cheese right there is like cheeseboard cheese we can channel the cheese up the sides channeling the cheese Alum Namaste that'll stay right here our mushroom mange hot soada probably one of my biggest vices there you go come on guy you want me to beg like my dog the hot Italian sausage in the oven what temp 550 to 600 about 12 minutes hey look at that don't drop Justin P I forgot there was dough in this hot red sauce when you say hot do you mean spicy no it's actually temperatur hot the top with ricotta crem fresh and cream basil leaf and a little bit of olive oil digging oh boy you just call me dough boy no I'm surprised at the structural Integrity I mean look at this the crust is like this cheesy reward it's crunchy on the outside you get all of this molten meaty goo on on the inside you really get that funk and I've never thought about the funk of a cheese as being a pallet cleanser that little acidic bite but everything else is so rich this is like you guys have been in the Detroit Pizza business for Generations I mean you've taken all your expertise as a chef and all the support that you get here from the marketplace and just swing for the fences man thank you so much all right we got the Motor City you take one bite out of that crust right there and it is something else the ricot cheese on the top reminds me of rata that my mother made on lasagna hot soada what they've got going on is incredible I don't know how far you live from sou Falls South Dakota but you're looking for a place to get a well-rounded experience bring yourself down to luks Marketplace you'll love it Chef nice job thank you\n"