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!
Cuban Style Roast Pork Sliders with Pickled Jalapeños and Onions
Take a Cuban-Inspired Twist on a Classic Slider
SOURCE: National Restaurant Association “What’s Hot Culinary Forecast 2018”
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Remove pork from packaging, pat dry and place in a 2 gallon resealable plastic bag.
In a medium bowl combine remaining ingredients for pork, mix well and pour over tenderloins, remove excess air and seal bag, refrigerate for 3 hours or overnight.
Remove pork from fridge 1 hour before roasting. Preheat oven to 450°F. Place a rack on a half sheet pan, remove pork from marinade and place on rack. Discard marinade. Roast pork, for 20 to 25 minutes or until pork reaches an internal temp of 140°F. Cover loosely with foil and rest 10 minutes.
**Pickled jalapeños and onions
Place sliced vegetables in a medium stainless steel bowl.
Place remaining ingredients in a small pot, bring to a boil, pour hot vinegar solution over sliced vegetables and allow to sit until cool.
When cool, place in nonreactive container, seal and store in fridge for up to one week.
In a small bowl combine mayo and mustard, mix well and cover with plastic wrap and refrigerate for up to one week.
Spread 1 tsp mayo mixture on bottom half of slider roll.
Top with ½ slice of Swiss cheese and one slice of ham.
Slice pork and place 1½ ounces on top of ham.
Top with a Tbsp of pickled jalapeños and onions.
Spread 1 tsp mayo mixture on top half of slider roll and place on top of sandwich.
Repeat using all rolls.