In Las Vegas, Nev., Michael Symon takes down a towering fortress of succulent ribs and a sandwich that's a meaty trifecta of juicy brisket, pork and sausage. Then in Colorado Springs, local pork belly is cured and slow braised in house-brewed beer, while a porker of a burger features bacon, pork belly and prosciutto in Wichita, Kan.
