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If you tried Jason Vincent's platter of heritage pork at the Chicago Cochon 555, you had the dishes that would ultimately triumph and win him the title of King of Porc— "It's not like we had recipes, we just made it all again. If it turned a little differently, oh well," the Nightwood chef says. Actually, you had more than they had in Aspen— he had to nix the do-it-yourself pulled pork, which he had deep-fried in Nightwood's kitchen before bringing it to The Four Seasons to finish. "It was just too much to go into somebody else's kitchen that's all cordoned off for competition and try to deep fry a whole pork shoulder," he says. As he stood on stage at the end, newly bearing his crown as King of Porc 2012, Cochon 555 organizer Brady Lowe asked him about what he thought about defending his crown next year. "Dude, I'm judging next year," Vincent said. "I don't need to compete ever again." Our man Huge Galdones was on the scene in Aspen throughout the cooking and the judging; watch his slideshow below.