Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little café that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake.Signature Tastes of Phoenix captures the recipes that define the Valley of the Sun. From the Kentucky-fried quail at the Blue Hound Kitchen, to the quaint eateries in the Roosevelt district, these are the restaurants, recipes and pictures that define the culinary tastes of Phoenix.Pulled Pork SandwichBobby Q8501 North 27th Avenue, Phoenix, AZBobby Q's restaurant and lounge has been voted year after year as the best steak and BBQ in the valley. We offer an upscale restaurant experience that includes a friendly staff and the best food you have ever tasted. We offer a full menu of burgers, steaks, chicken, and not to mentioned lip-smacking barbeque platters. We also offer kids meals, so bring the whole family for lunch or dinner.1 boneless pork shoulder (about 4 to 41/2 lb.)4 Tbsp. kosher salt1 Tbsp. freshly ground black pepper11/2 C. light brown sugar1/4 C. paprika2 to 3 sprigs thyme, leaves only4 cloves garlic1/4 C. red wine vinegarscant 1 Tbsp. cayenne3 Tbsp. extra-virgin olive oil Coleslaw:1 Tbsp. whole-grain mustard1 C. mayonnaise1/4 C. sour cream1/2 lemon, juiced2 Tbsp. red wine vinegar2 tsp. sugar1/2 head savoy cabbage finely sliced1/2 head purple cabbage, finely sliced2 green onions, chopped2 carrots, sliced onmandolinekosher salt and freshly ground black pepper6 brioche hamburger buns1/4 bunch flat-leafparsley, for garnish1. Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste.2. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.3. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325degrees F. Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.4. While the pork is cooking, prepare the slaw.Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions andcarrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.5. To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top.Garnish with parsley."Too few people understand a really good sandwich."James Beard
About the Author: Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest. He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef. In addition, he has served as an editor and contributing writer for several food publications. When not trying to shove food down his fellow firefighters' gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.