Best Thing We Ate: Acorn's Pulled-Pork Sandwich

This white-hot spot in The Source isn't a BBQ joint - but it's doing pulled pork proud
February 13, 2014
by Ruth Tobias

Acorn was slammed when we stopped in for lunch yesterday, as it has been every day and night since Steven Redzikowski and Bryan Dayton opened the follow-up to OAK at fourteenth at The Source in RiNo. While its popularity is based on sophisticated, globally influenced contemporary creations like the twist on lamb shawarma we named one of 2013's best dishes, this pulled-pork sandwich - which made its debut on the menu just this week - shows what the kitchen can do with down-home recipes as well.

It starts with a hefty pile of slow-braised, shredded pork shoulder, brightened by a slaw of pickled Napa cabbage, onions and fennel. A touch of lemon vinaigrette mingles with the juices that gently soak into the brioche bun from City Bakery, making any other condiment superfluous. Although a side of the signature fried pickles with green goddess dressing never hurts.

3350 Brighton Blvd.; 720-542-3721

bryan dayton
the source
steven redzikowski