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!
Preparing a flavorful, juicy pork perfect for carving stations
Simplicity focused & back to basic concepts were voted among the top 10 hottest culinary concepts for 2018.
SOURCE: National Restaurant Association “What’s Hot Culinary Forecast 2018”
✓ On Trend
✓ Labor Saving
✓ Food Cost Control
✓ No Top 8 Allergens
✓ Less Than 10 Ingredients
360 - 450 Minutes
Pull frozen steamship 2 days prior to cooking, let thaw out in refrigerator.
Once steamship is thawed out, season with your choice of rub, marinate for 12 hours.
For cooking, preheat oven to 400 degrees.
In a roasting pan, add onions, celery, and carrots. Cook for 10 minutes.
Next add in the tomato paste, and work into the vegetables. Once incorporated, add in the stock and place the steamship over the vegetables in 400 degree oven for 20 minutes to get good color.
Then turn the oven down to 325 degrees and wrap the pan. Proceed to cook the steamship for 4-5 hours or until you reach an internal temperature of 155 degrees.
Remove from oven allow steamship to rest before carving.
Next strain the vegetables and stock and reduce the liquid by half for a sauce.