Tomorrow at SoMa StrEat Food Park- A Big Ole Pig roast

Doc’s of the Bay will host its debut community pig roast, A Big Ole Pig, on Friday, August 23 from 5 P.M. – 10 P.M. at the SoMa StrEat Food Park in San Francisco. The event will showcase a speciality menu envisioned by owner Zak Silverman and culinary mastermind and operations manager Kris Brown. With a menu centered around a 12-hour flame-roasted hog and side dishes reminiscent of a traditional southern barbecue (and a Doc’s contemporary twist), the folks at Doc’s plan to enrich city-goers’ Friday evening with the comforts of down-home cooking.

So why a pig roast? Silverman says, “Well, I guess we just thought about the type of eating that constitutes an event and a pig roast is the archetypal feast that brings people together. We meet a lot of people selling lunch and dinner off the truck and are really looking forward to the opportunity to bring everyone together in a more social context at SoMa StrEat Food Park. Plus, we love swine products.”Screen shot 2013-08-22 at 3.18.24 PM

This tradition of roasting a whole pig for a festive occasion (and using all the parts) is similar to that of carnitas, a Mexican version of a “A Big Ole Pig” roast. The following is an excerpt fromCelebraciones Mexicanas: History, Traditions and Recipes:

“A specialty dish frequently served at rite-of-passage celebrations in Mexico, according to conquistador Bernal Díaz del Castillo, the first tacos de carnitas where prepared in Nueva España during the conquest era. Hernán Cortés offered his captains and soldiers a taquiza-style banquet in Coyoacán, where they butchered several pigs they had brought with them from the port of Cuba. While the “taco” was well known in the Valley of Mexico, where it was common to eat tacos of crayfish, minnows, and even grasshoppers, the Spanish were the first to fill a taco with prepared pork.

Preparation of carnitas in Mexico’s pueblos begins with the slaughter of a whole pig. Sometimes, this is ordered from el carnicero, but just as often, a male family member with this expertise is responsible for the butchering. In some regions, there is a formal ceremony for the sacrificed sow. In Mexico every part of the pork is consumed, from the blood to make blood sausage (moronga), to the skin (chicharrón or cueritos). Nothing goes to waste—even the guts are used or consumed in some way. The hide always goes into a huge kettle of boiling water so that it can be scraped hairless and made into chicharron (pork cracklings). Making carnitas is a matter of pride for Mexican men, who are largely responsible for its preparation and each have their preferred method. For some, boiling the meat in water instead of frying it in its own lard ruins it, while others swear by this method. One man in Xochimilco soaks the meat in tequila, oranges, pineapples, milk, and herbs before frying.

Carnitas is the name of the final product once the pork has been butchered; cleaned; and marinated for hours with herbs, orange juice, water, salt, and other ingredients and fried in its own lard in a special large copper pot. It is common to ask for a mix of the parts of pork, and each part has a flavor of its own, regardless of whether it has all been cooked in the same pot for the same amount of time and the same way”.

130 -Mazahuas Mesones-CARNITAS

From Celebraciones Mexicanas: History, Traditions and Recipes Photo by Jorge Ontiveros

You’ll have a chance to taste the difference between the various parks of a roast pig: Tickets to the event to include two cuts of meat (head, shoulder, back, middle cut, belly, ham, ribs, loin, offal) your choice of specialty sauce (barbecue, chili-verde tomatillo, peach-cardamom chutney, cilantro-lime, sweet-onion and pineapple), two side dishes (poblano bacon mac n’ cheese, baked beans, collard greens, potlatch potato salad, brown butter mashed sweet potatoes), peach cobbler, cornbread and a beer. The pig roast will also offer side-attraction games such as cornhole and a raffle to auction off coveted pig parts.

The event comes at the heels of recent accolades including “Best Food Truck 2013” and “Best Nonburger Burger 2013” as acknowledged by Oakland Magazine and’s “Best Food Trucks in San Francisco”.

Tickets are now available for purchase on, directly from the Doc’s of the Bay truck and SOMA StrEat Food Park. For all event inquiries, please contact

About Doc’s of the Bay

Doc’s of the Bay was founded in 2011 by owner Zak Silverman and former co-owner Lauren Smith with the mission of updating an American standard, the neighborhood burger shack, through an expanded menu that encompasses the range of American comfort foods, a commitment to locally-focused sourcing that takes advantage of the best local vendors, a dedication to house-made whole foods and wheels. As one of the first food trucks permitted under the revised 2011 San Francisco Food Truck regulations, Doc’s is committed to evolving the ever-changing street food scene in the Bay Area. For more information on Doc’s of the Bay visit


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