Roughly five hundred folks feasted on about 1,500 pounds of succulent heritage pork last weekend at the Boston stop on the Cochon555 (cochon555.com) national barbecue competition tour. And they drank a surprisingly broad array of wines, cocktails, punches, and spirits selected by local sommeliers to pair with the cuisines. The winning team opted for a Mexican menu with six different dishes served on two separate plates. Working with a 281-pound Mulefoot hog from Dogpatch Farm in Maine, the “Deporkables” were led by Matt Jennings of Townsman (townsmanboston.com), a brasserie-inspired restaurant on Boston's Greenway. The plate at right included bbq pork head tamales with a thin slice of a pork loin burrito. They were contributed by team member Will Gilson of Puritan & Co. (puritancambridge.com) in...Read More