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!
Smoked Pork Shoulder, Tomato & Watermelon “Panzanella” and Saffron Vinaigrette
Chef Seamus Mullen’s Worlds of Flavor® recipe featuring Farm Promise® Pork Shoulder, smoked to perfection with sweet tomato & watermelon panzanella and saffron vinaigrette.
✓ On Trend
✓ BBQ Inspired
✓ Clean Label
Pre-heat smoker to 250°F. Brush the pork shoulder with maple syrup, then season thoroughly with salt, pepper, sumac and Za’ataar spice blend and smoke for 3 hours until internal temp reaches 155°F. Line a sheet pan with two large pieces of aluminum foil in a cross pattern and place the pork shoulder in the middle, then lift up the edges to form a packet. Add in the white wine, seal up the packet and return to the smoker for another 3 hours until the internal temperature reads 190°F. Remove from heat and set aside to rest, then pull the meat and re-season as needed.
Whisk the vinegar, saffron, honey, garlic, and mustard until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified. Season to taste with salt and pepper.
Combine the pulled pork shoulder, tomatoes, watermelon, watermelon radish, pecans, garlic scapes, and shallot in a large bowls. Season with salt and toss well. Drizzle with the dressing and toss until everything is evenly coated. Divide among serving dishes and finish with the herbs and olive oil. Serve immediately.