Texas Monthly barbecue editor Daniel Vaughn will fete whole-hog devotee Samuel Jones, of the Skylight Inn, in Ayden, North Carolina, with a celebration most expertly dubbed Dia de los Puercos.

Jones’s late grandfather Pete (the self-professed “King of Barbecue”) opened the Skylight in 1947, and the restaurant—whose simple menu is a full-court appreciation of Eastern-style North Carolina whole-hog pork—has remained a barbecue icon ever since. In 2003, in fact, the Skylight was honored with the James Beard Foundation’s distinguished America’s Classic Restaurant Award.

The evening at Four Corners Brewing Co. will feature a signature pork dish from Jones; sides from Jack Perkins, owner and pitmaster of Dallas’s the Slow Bone; desserts from the Swiss Pastry Shop, in Fort Worth; and a Q&A between Vaughn and the guest of honor.

Tickets are $65; price includes plate of BBQ, sides, desserts, and drink tickets.