How We Serve
And on today's menu … PORK! Pork is the canvas for creating opportunities and value on your menu.
Sometimes overlooked and underestimated, pork can deliver a great eating experience and has the ability make your patrons must order list. We have compiled some of our favorite ways to serve up something your patrons might not cook at home and ways for you to leverage pork across multiple dayparts and applications. So optimize the products you bring in, increase check averages and give your patrons something they might not be able to replicate on their own – get pork back in the consideration set!
Chicory Rubbed Pork Butt with Bourbon BBQ Sauce
8 to 10 large portions
For the Chicory Rubbed Pork Butt: Combine all ingredients for the rub in a bowl. Rub pork shoulder with mixture and allow it to cure, uncovered, overnight in the fridge.
In a small saucepan, heat the oil and sauté the red onion until it is beginning to caramelize. Add the garlic and continue to cook until aromatic.