Great Gridiron Fare

"Pork is a great protein to cook for lots of reasons - every cut tastes great and it's extremely versatile," said Symon. "I actually love to layer pork on pork - it adds texture to the dish and provides even more depth of flavor. That's a huge reason why I'm such a pork fan - you can use various cuts on their own or combine them into one fantastic dish." 

This season, Michael is opening up his playbook for cooking up a winning tailgate:

• When creating the prefect football feast, a little goes a long way. With just a couple pork cuts, you can create a wide variety of crowd-pleasing dishes like Symon's three-in-one recipe for a Porky Burger. Have the succulent pulled pork and tender pork burgers on their own, or combine them with a few zesty garnishes to create one mouth-watering masterpiece.
  
  
• Just because you're hosting the party doesn't mean you're responsible for making all the dishes. Turn your tailgate into a potluck and have your guests bring their favorite pork-inspired dish. With pork's versatility, you're guaranteed to keep drawing a crowd all season long. 
  
  
• Whether you're tailgating in the parking lot or at a backyard barbecue, make sure the food is ready at least two hours before the game. This will allow for plenty of time to eat and clean up before kickoff. No one wants to be doing dishes at game time or carrying a plate for the walk to the stadium.

For more mouthwatering recipes, a free brochure on a favorite go-to cut for tailgating, the pork shoulder, videos, and tips visit www.TheOtherWhiteMeat.com. You can also follow the National Pork Board on Facebook at facebook.com/TheOtherWhiteMeat and on Twitter @AllAboutPork.