Discover
Pork & Pickle
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Pork & Pickle is a restaurant chain founded by HMS Host, found exclusively in airports. YUL passengers waiting for a domestic flight can sample their specialty: smoked barbecue in the tradition of the southern U.S.— more precisely the Kansas City region.
Better known as ‘briskets’, these pieces of beef are hot-smoked “low and slow” for 12 hours in an expansive on-premises wood smokehouse fuelled by maple and birch—but not to worry, it only takes six minutes to serve one to a customer! Your journey begins at YUL!
Better known as ‘briskets’, these pieces of beef are hot-smoked “low and slow” for 12 hours in an expansive on-premises wood smokehouse fuelled by maple and birch—but not to worry, it only takes six minutes to serve one to a customer! Your journey begins at YUL!
JUSTIN OSMOND
SERVER
Justin has been working for HMS Host since 2007 and he played an active role in the opening of Pork & Pickle’s YUL location in 2016. He completed Pitmaster training so that, as a server, he could better explain the gastropub’s typically Southern fare to diners.
Justin is a lifelong foodie who loves to cook and mix up cocktails of all kinds. “I love to eat,” he confesses, “but most of all, I love smoked meat—maybe a little too much?!”
Working as a server also fulfils his desire for authentic relations with people. If he isn’t on the job mingling with customers, he loves to entertain friends at home: “Sharing a great cut of meat together isn’t just about eating together. It’s embracing that sense of community, of what’s most important in life.”
Justin is a lifelong foodie who loves to cook and mix up cocktails of all kinds. “I love to eat,” he confesses, “but most of all, I love smoked meat—maybe a little too much?!”
Working as a server also fulfils his desire for authentic relations with people. If he isn’t on the job mingling with customers, he loves to entertain friends at home: “Sharing a great cut of meat together isn’t just about eating together. It’s embracing that sense of community, of what’s most important in life.”
To make your mouth water until your next visit
Pork & Pickle at YUL offers …
Pulled Pork, Brisket and Quarter Chicken BBQ Combo
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Altlantic Smoked Salmon Salad
Altlantic salmon, baby field greens, avocado, red onions, fried capers, croutons, lemon juice & extra virgin olive oil |
Plate smoked brisket poutine
Homemade smoked brisket, cheese curds, fries and gravy |
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My favourite dish at Pork & Pickle is the meat combo, with a brisket of ribs and chicken.
- Justin Osmond, Serveur
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Pulled Pork, Brisket and Quarter Chicken BBQ Combo
INGREDIENTS (spice rub)
1/4 cup brown sugar
2 tbsp kosher salt
1/2 tbsp paprika
1/2 tbsp chilli powder
1 1/4 tbsp ground pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp dry mustard
1/2 tsp ground chipotle
1/4 cup brown sugar
2 tbsp kosher salt
1/2 tbsp paprika
1/2 tbsp chilli powder
1 1/4 tbsp ground pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp dry mustard
1/2 tsp ground chipotle
PRÉPAPRATION
Blend spices well and dry-rub the mixture into the meat.
INGRÉDIENTS (BBQ sauce)
• 2 tbsp butter
• 1 cup onion (diced)
• 3 cloves garlic
• 2 cups ketchup
• 1/3 cup molasses
• 1/3 cup brown sugar
• 1/3 cup apple cider vinegar
• 2 tbsp yellow mustard
• 1 tbsp chilli powder
• 1 tsp ground black pepper
• 1/2 tsp ground cayenne pepper
PREPARATION
1. Melt the butter in a medium saucepan. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
2. Add the ketchup, molasses, brown sugar, vinegar, mustard, chilli powder, black pepper and cayenne pepper. Blend well. Bring to a boil, then reduce heat to low and simmer, stirring frequently, until the mixture thickens slightly, about 30 minutes.
3. Transfer the sauce to a blender or food processor and blend until smooth. Let cool at room temperature and then transfer to a jar. The sauce may be stored up to one month in the refrigerator.
MEAT INGREDIENTS AND PREPARATION
For the beef brisket (use a 10 lb / 4.5 kg cut), allow 10 to 13 hours’ cooking time in the smoker at 250°F, or until the internal temperature reaches 205°F.
For the pulled pork (approx. 7 lb / 3 kg), allow 8 to 11 hours at 250°F, or until the internal temperature reaches 205°F.
For the chicken (whole), allow 2 to 3 hours at 225°F, or until the internal temperature of the breast meat reaches 160°F.