Date:  October 2, 2018  |   Photography: Rett Peek  |   Styling: Lauren Cerrato  |  

When Kelly Lovell and Walt Todd started barbecuing together over a decade ago, they didn’t necessarily see it turning into a full-time gig. “They started out at tailgates, barbecuing whole hogs, serving at weddings and competitions—it was just a hobby with a little bit of pocket change,” says Walt’s wife, Brett, who also handles the business’s marketing and sales. “If you would’ve asked us then if we’d be here now, having a food truck and doing this full time for two years, we’d be like, ‘What?’” This year marks 10 years for the Count Porkula food truck. In September, the business hit another milestone when it opened a permanent location at The Rail Yard, the newest addition to Little Rock’s budding East Village.

From left: Wings with Count Porkula house barbecue sauce, pulled-pork nachos, and a trio platter with brisket, pulled pork, and baby back ribs

>> How They Got Their Name
“The guys were doing a barbecue competition and we needed a name. They wanted ‘Aporkalypse Now,’ but it was already taken for this particular event,” Brett laughs. “It’s goofy, but everyone remembers it, so we kept it when we opened the food truck.”

>> What’s The Rail Yard?
The Rail Yard is a beer garden and food truck venue at 1212 E. Sixth St. in Little Rock. While Count Porkula is a permanent fixture in the kitchen, the venue will offer a lineup of rotating food trucks outside as well.

>> How’s That Sauce?
“Our house sauce isn’t super vinegary, and it’s got a little kick at the end. It’s definitely sweet. You get a little bit of everything when you taste it,” Brett says.

Learn more at countporkulabbq.com