Trends

  • Trends Report
  • From the moist heat of hot smoking to a deep rich braise, 2012 is the year of incredibly tender, amazingly juicy slow cooked pork.
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From the moist heat of hot smoking to a deep rich braise, 2012 is the year of incredibly tender, amazingly juicy slow-cooked pork. Its phenomenal growth – credited to celebrity chefs, the massive popularity of cooking shows and food competitions, and the recent surge in food trucks and craft butcher shops – means slow-cooked pork is coming to a menu near you.

Pulled pork increased 44% on sandwich menus last year (Technomic Center of the Plate Trend Report, 2011). Technomic also reports that more than 50% of consumers reported they want to see more pulled pork on lunch and dinner menus. In the National Restaurant Association’s list of “What’s Hot in 2012,” alternative cuts like pork shoulder were among the top protein trends. Pork shoulder is also a staple of other 2012 trends, like ethnic street food-inspired appetizers, Cuban cuisine and food trucks.

Ted Stoner, director of strategic product development for Qdoba Mexican Grill, believes slow-cooked pork offers great value and is a tasty, healthful, versatile menu item with patron appeal. Qdoba’s Mini Street Tacos promotion, introduced last year, included slow-roasted pulled pork topped with red onion and cilantro. Subway and Quizno’s launched pulled pork sandwiches last year, and fast-growing chains Firehouse Subs and Which Wich feature barbecue pork and slaw sandwiches.

Whether you’re in Texas or Kansas City, pork is on virtually every barbecue menu. It’s also seeing growth due to its featured role in world cuisine. From the explosion of Cuban sandwiches to pork shoulder carnitas to Korean bulgogi food trucks, pork continues to grow across the menu, at breakfast, in sandwiches, on salads, in appetizers, entrees and paired with other proteins.

Here are the top trends in slow-cooked pork:

1. Barbecue Pork Steps Up

Famous barbecue restaurants take a lot of pride in their pork. It’s “smoked for 12 hours,” “fall-off-the-bone tender,” “cooked low and slow” and “slathered in house-made sauce.” Dedication is what makes barbecue pulled pork great. These same techniques are now being used for menu items beyond the pulled pork sandwich. At Atlanta’s Fox Bros. Bar-B-Q, their Barbecue Salad combines Southern savory and Texas heat – made with mixed greens, red onions and tomatoes, topped with barbecue pulled pork and drizzled with barbecue vinaigrette. Chef Ludovic Lefebvre, who made his name in pop-up restaurants and on The Sundance Channel, menus Pork Shoulder in Salt Crust with pork crumbles, pickled cauliflowers and a barbecue gelee made with apple cider vinegar, ketchup and gelatin. Char Steakhouse in Raritan, NJ menus Bourbon-braised and Cherry-smoked Pulled Pork Sliders with coleslaw on potato bread.
 

Pizzas are another delicious platform for barbecue pork. Hoboken Pie in Austin serves West Texas Pizza with house-made pulled pork, shallots, Gouda and mozzarella cheese, Serrano peppers, barbecue sauce and cilantro sour cream. Also in Austin, Second City Bar menus Pulled Pork Shoulder Pizza with green chiles, asadero cheese and tobacco onions. Flying Squirrel Pizza in Seattle offers pulled pork pizza with barbecue sauce, cilantro, red onion, Cotija cheese and fresh lime. And at Progressive Field in Cleveland, home of the Indians, fans order pulled pork on nachos and pizza at the ballpark’s newest “Major League Pizza” concept.

 

2. Growth on Chain Menus

Chains across the country are adding slow-roasted pork to the menu. California Pizza Kitchen features two items: Habanero Carnitas Pizza, topped with slow-roasted pulled pork, red onions, cilantro pesto, mozzarella cheese and spicy habanero salsa, and Carnitas Tacos made with slow-roasted pulled pork, avocado salsa verde, red onions and cilantro served in a tortilla with roasted tomato salsa. Prêt A Manger has a Barbecue Pulled Pork Hot Wrap featuring pulled pork, barbecue sauce, red onion and Cheddar in a tortilla wrap. Bakers Square Restaurant has featured pulled pork in everything from sandwiches to pitas, and just introduced Asian Barbecue Pork Sliders, made with pulled pork in Asian sauce with slaw on slider buns. And Plainville, Massachusetts-based chain Honey Dew Donuts rolled out its newest International Breakfast Sandwich, “The Mexican,” with pulled pork, eggs and chipotle spread served on ciabatta bread. Hard Rock Café, Jimmy Buffet’s Margaritaville, Texas Roadhouse, Boston’s and Big Boy are just a few of the other chains exploring new ways to menu slow-roasted pork.
 
 

3. Slow-cooked Goes Upscale

Slow-cooked pork is mainstream at chain restaurants and barbecue joints, and now fine dining has embraced its appeal and versatility. Top Chef finalist Heather Terhune of Sable Kitchen and Bar in Chicago menus pork shoulder with corn pudding, salsa verde, queso fresco and pickled red onions, and Dave Martin, another Top Chef finalist, features a “Hog Wild” meatball with braised ground pork shoulder, cherrywood bacon fat, mascarpone and a pinch of red chili paste at Meatball Factory in NYC. Slow-roasted pork shoulder is also on Emeril Lagasse’s Tchoup Chop menu in Orlando, as a Banana Leaf-wrapped Pork Shoulder served with taro root, sweet potato and baby bok choy. Smith & Wollensky offers “Cracklin’ Pork Shank” made with salt, pepper and sugar-cured pork that’s slow-cooked and fried for a crisp outer skin. It’s served on creamy sauerkraut with firecracker applesauce. Woodberry Kitchen in Baltimore, a prime example of a butcher/chef-driven restaurant, uses Mangalista hogs to create “Slow-cooked Pork Shoulder” with mashed potatoes, roasted ramps and broccoli raab with smoked chile oil and garlic gravy.

4. Low and Slow Without Borders

Slow-cooked pork is an important part of cuisines around the world. Roasted pork shoulder is popular on Latin, Asian and Pacific Rim menus. The Vietnamese bánh mì is massively popular and can be made with a variety of cuts including ground pork meatballs, roast pork or pork shoulder. Num Pang in New York City features a Pulled Duroc Pork Shoulder sandwich with spiced honey served with cucumber, pickled carrots, cilantro and chili mayo on a baguette. David Chang’s Bo Ssam from Momofuku’s Ssam Bar in NYC features brown-sugar pulled pork wrapped in fresh greens with ginger-scallion rice and kimchi. Slow-cooked pork is also popular on food trucks across the country. Fusion Taco Truck in Houston serves an Asian Pulled Pork Taco on grilled corn tortillas with Asian barbecue sauce, caramelized onions and spicy slaw.
 
 

Caribbean restaurants also love to offer slow-cooked pork. Seattle’s Paseo is known for its Roast Pork Shoulder Sandwich. A bánh mì with a Caribbean twist, the pork is coated in Paseo marinade and slow-roasted, then served on a lightly toasted baguette with aioli, cilantro, pickled jalapeños, romaine and caramelized onions. The Paseo Press is a panini made with roasted pork, sweet banana peppers, smoked ham, Swiss cheese and caramelized onions. Carnivale Chef David Dworshak from Chicago menus a Cuban Pork Shoulder, marinated in garlic, oregano, chile flakes, orange juice, lime juice, olive oil, salt and pepper and topped with a rum caramel sauce made with brown sugar, apple cider vinegar, vanilla and dark rum.
 

5. Poutine Migrates to the States

Invented in Québec in the mid-1900s, poutine traditionally consists of hand-cut fries, cheese curds and chicken gravy. After taking Canada by storm, poutine headed south. San Diego’s legendary Carnitas Snack Shack features pulled pork poutine with homemade white Cheddar and bacon gravy with crispy bacon bits. The house poutine at The Gage in Chicago features pork shoulder confit with crispy fries and cheese curds as well as stewed vegetables. BadHappy Poutine Shop recently opened in Chicago under the direction of former Ritz Carlton Chef Tom Kern. Their full menu of poutine even includes poutine-topped burgers. His Redneck Poutine is made with braised pork shoulder, mac n’ cheese, fried okra and PBR gravy, and he also menus One Hot Asian Poutine with Vietnamese pork patties, jalapeño curd, headcheese, cilantro, carrots, daikon and kimchi sauce. Seattle is also a poutine hotspot. The Coterie Room menus braised pork shoulder gravy, fried Beecher’s cheese curds and herbs while Mulleady’s Pub offers their house poutine with hand-cut truffled fries, Guinness-braised pork shoulder, pork gravy, and Cheddar as well as a Toad in the Hole poutine with braised pork shoulder, peppered sausage, Yorkshire pudding and pork gravy.
 
Canadians have always loved pork shoulder. British Columbia’s Ferris Grill menus pulled pork poutine with slow-roasted pork shoulder, cheese curds, and rosemary whiskey gravy over Chicago-style fries. In Vancouver, Preston’s menus crispy fries, pulled pork, Quebec cheese curds and Richard’s red gravy while 5-Point offers pomme frites, smoked hand-pulled pork shoulder, Montreal cheese curds and a rum and Coke barbecue sauce.
 
 
Chefs are inspired by slow-cooked pork’s versatility, flavor and role in international cuisine. So whether your tablecloth is linen or red-and-white checkered vinyl, cook it low and cook it slow.

Chef Feature

  • Aaron Franklin
  • Aaron Franklin has the best pork in Austin, and some say in the country- but he insists that simplicity is the secret of his success.
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In 2009, Aaron Franklin opened a barbecue trailer on a vacant lot in Austin. Two short years later, he moved into a brick-and-mortar building and Bon Appetit named Franklin Barbecue “The Best in America.” Now, the line reaches around the corner by 10:30am, and they’re usually sold out by 1:00pm.

Franklin’s meteoric rise to pit-master fame is unprecedented in an industry where tradition is as important as the food. But Franklin’s got barbecue in his blood – his parents owned a small barbecue stand in his native Bryan, Texas and passed on their love of the art.

 
 
Franklin’s secret? “Patience,” he says. We’re guessing there’s a little more to it.
 
 
 
 
NPB: Bon Appetit has recently dubbed Franklin’s Barbecue “The Best In America,” tell us about how you got started and what has brought you to this point in your career.
 
Chef: Well my love for BBQ started by doing backyard BBQs years ago. It was something that I always found myself getting into. But earlier than that, I had some amazing pork when I was at restaurant in Memphis 9 years ago, and so when I went back to Texas, I bought a butt and started cooking it myself. When I began experimenting I cooked mostly spare rib and brisket. It seems cliché, but one thing let to another, we opened a trailer 2 ½ years ago, and we’ve moved into the building we’re at now- and things couldn't be better.
 
NPB: As a Texas native, what influences have impacted your barbecue style?
 
Chef: My influences are of the German-Czech-Texas style barbecue. I honestly think the biggest thing, is to keep it simple. It may be a surprise but I only use salt and pepper on my barbecue. I don’t get into all of the extreme and complex rubs, because great BBQ is more about patience. Our style of BBQ is “No Sauce Allowed,” and around these-here-parts, if you’re covering your BBQ in sauce, you’re probably trying to hide something.
 
 
 
 
 
NPB: So you say that great barbecue is all about patience, what steps do you take in order to make sure your pork is perfectly cooked?
 
Chef: I think the main step is just taking time and maintaining the love. Also, you’ve got to keep a low and steady temperature. Secondly, don’t use gas, only wood; which is also the biggest variable. Lastly, keep it consistent, and make sure you don’t pull it off the smoker until its good and ready.
 
NPB: What’s your favorite technique for your pulled pork? How do you prep the meat before it goes into the cooker?
 
Chef: My favorite technique is just my simple rub: 1 part pepper to 1 part Kosher salt, super basic. It’s a really liberal rub, but the meat doesn’t need much else. It then goes fat side up on smoker, cooked hot for about 5 hours and wrapped in foil for another 3 hours until it’s done. You can tell that it’s done, by the smell and the feel of it. Especially with brisket and ribs- you can just pick it up and tell it’s done.
 
 
 
NPB: How long has it taken you to perfect the art of slow cooking barbecue? What mistakes have you encountered along the way?
 
Chef: Tons of mistakes! BBQ is all about trial and error, there are no set rules; you have to keep trying. With that being said, we haven’t mastered anything yet. I think if you think you’ve got it, you should probably re-assess. There are so many variable factors that are constantly changing around you, like prices, weather, wood, customer demand, technology and technique, which you have to adjust and evolve with. I’ve been doing this for almost 10 years and I certainly still have a lot to learn.
 
NPB: Your menu has everything from sausage, to pulled pork and ribs. Tell us about some menu items that didn’t make the cut, and why?
 
Chef: Those are the only ones we’ve attempted to cook. We’re already so past capacity on smokers we don’t have room for much else. It would be awesome to do chops, but we just can’t fit it in the smoker. For right now, we’re sticking to basics and doing them really well.
 
 
 
 
 
NPB: Do you offer ribs with flavors other than your signature rub?
 
Chef: Our ribs only have a 2-part pepper and 1-part Kosher salt rub. We don’t do any other rubs, but we do have three sauces that you’re more than welcome to dive into: Espresso Sauce, which is usually for beef. Then we have a Sweet Sauce, which is a basic Texas sauce, heavy on sugar, cumin and ketchup. Then we have a Pork Sauce, which is a Carolina-style sauce that’s mostly vinegar based. Sometimes I might squirt some Sweet Sauce on ribs and wrap it in foil to finish cooking. However, if I’m doing baby back ribs, I’ll do a honey and butter sauce.
 
 
 
 
NPB: Who or what do you credit, to your pit master success?
 
Chef: Wow, that’s a really good question. What do I credit? I have to probably just give my credit to curiosity. I’ve been thinking of ways to make everything better, since day one. Also, my wife has been a huge part of my success. She takes care of most of it around here; I think she’s the better half of Franklin’s. I also have to credit my right hand man, John Lewis. We couldn’t have pulled all of this off without him. He’s been around since the backyard BBQ days, even before the trailer, and he’s been helping out ever since.
 
 
 
 
 
 
NPB: All great chefs, have their secrets. Do you have a barbecue secret that you’re willing to share with our readers?
 
Chef: I don’t think there are any big secrets to BBQ. It’s so painfully simple, really. But, I guess the secret is just having patience. The key to great BBQ is more about patience and less about technique. But my advice to anyone who’s thinking about getting into the BBQ scene is: BE CAREFUL. You think you work a lot of hours at regular restaurant? Oh man, you don’t even know what’s coming!
 
NPB: You don’t have a closing time, you just close when you sell out. We bet you deal with a bit of disappointed customers- any funny stories you can share?
 
Chef: Unhappy customers happen from time to time. At this point, it’s sort of our M.O. We’ve had some people randomly walk in and see the tables being cleaned, the chairs upside-down, somebody counting the register and nobody else in the place and ask, “Can I get a ----?” And I think, “I mean, do we look open?” I’ve also had the unfortunates that didn’t get here in time when I sell out of something, tell me to go over to the grocery store and buy some pre cooked ribs, and that nobody would notice. I even had one customer say, “It must be nice to only work 3 hours a day.” Some customers have even asked, “Why don’t you just order more food?” And the answer is: because we don't have enough room on the smokers. You can only pay attention to so much food, and if we had twice the food, the line would be twice as long. But again, this only happens on occasion. For the most part, our customers know exactly what we’re all about.
 
 
NPB: Besides your own place, where are 4 of your other favorite places in Austin to eat pork?
 
Chef:
  • Justine’s, a French brasserie with awesome pork chops.
  • Random pork tamales from Texan households.
  • Kreuz BBQ in Lockhart also has really amazing pork chops.
  • Eastside Kings trailer owned by Paul Qui. It sits behind a bar, and the Pork Belly buns are definitely the best around.

Success Stories

  • Famous Dave's
  • Legendary pitmaster Dave Anderson’s attention to detail has made his consistently flavorful pork, ultimately famous.
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Legendary pit-master Dave Anderson is famous for barbecue – just head to any Famous Dave’s location to see why. After competing on the barbecue circuit for over a decade, Dave opened the first Famous Dave’s in 1994 just outside Hayward, Wisconsin. Since then, he’s racked up 186 locations and over 500 awards – from “Best Ribs” and “Best Salad” to the prestigious Silver Plate award for “Best in Class.”

We caught up with Charlie Torgerson, Director of Culinary for Famous Dave's, to find out the secret of mouthwatering pork barbecue.
 
 
 
 
 
 
 
 
 
 
 
NPB: Famous Dave’s is a powerhouse in great American barbecue. How did Dave’s barbecue get famous, and why is it so successful?
 
Famous Dave's: From the beginning, our founder, Dave Anderson, has always paid close attention to the details. Those details start with the ingredients that go into our sauces and rub and keeps going to the right time and temp that we smoke our meats at to the look and feel of our restaurants and how we take care of our guests. A guest that has a ‘Famous’ experience in Duluth, MN, should have the same ‘Famous’ experience in Gilroy, CA.
 
 
 
 
NPB: There are many reasons why Famous Dave’s barbecue is undeniably delicious, can you tell us a little bit about the process (without giving away your secret)?
 
Famous Dave's: It’s really not a secret at all. It’s about layering on flavors with rubs, slow smoldering hickory and caramelized sauces on the grill. We also have strict guidelines about how we handle our food in the kitchen so that quality is always at its peak for our guests.
 
NPB: What makes Famous Dave’s barbecue ribs different from the rest?
We have the strictest specifications in the industry for our St. Louis Style Spareribs. They’re cut just for us and we travel to various pork plants to train their employees on how to cut, weigh and measure the meat. This gives our pit masters the best quality product so that you end of with Famous ribs every time.

NPB: We all know that the barbecue circuit is intensely competitive. How did Dave get into barbecue competitions, and how many awards does he have under his belt?
 
Famous Dave's: Dave’s passion for great barbecue led him to the competition circuit over 30 years ago. He has over 200 competition awards as well as over 300 “Best of” awards.

NPB: What do you think is the biggest mistake people make when they try to slow cook pork?
 
Famous Dave's: You have to start with picking the right cut of pork. A well marbled piece of pork such as a shoulder, picnic, and/or butt is best for slow cooking. After that, it’s all about time and temperature. Most people are impatient and might be smoking at the right temp but don’t take it to the proper finishing temp. The cuts mentioned above should be cooked to an internal temp of 195° F.
 
 
 
NPB: Slow and low seems to be the secret to mouthwatering pork. How long do you cook your pulled pork and what are the benefits of cooking at a lower temperature?
 
Famous Dave's: We smoke our pulled pork for 10-12 hours or until the internal temperature is 195° F.

NPB: What technique is essential to maintaining juicy, succulent, and smoky barbecued pork?
 
Famous Dave's: It’s important to keep the smoking temp even and not letting it fluctuate up and down. When it reaches its internal temp of 195° F pull from the smoker, loosely wrap it in foil, and let it rest for an hour. This will draw the juices back into the pork and ensure a juicy, succulent piece of meat every time.

NPB: You only use one kind of rib; the St. Louis Sparerib. Tell us why you like this rib?
 
Famous Dave's: The St. Louis Style Sparerib comes from the belly section of the hog and, therefore, has the best fat content and flavor for smoking. It also yields a meatier rib for our guests.

NPB: Have you experimented with barbecuing any less common cuts, how did they turn out?
 
Famous Dave's: Yes, I have. Pork cheeks, belly, knuckles, ears, etc. They turned out so well that over the years we have sold these at our Famous Dave’s booth at the Minnesota State Fair.

NPB: What key factors, like wood, weather and temperature, are essential to producing a perfect barbecue dish?
 
 
Famous Dave's: It’s important to pick wood that doesn’t overpower the cut of meat you’re using. For example, heavier cuts such as butts and fresh hams are best smoked with a blend of hickory and apple. Your leaner cuts of pork are best smoked with a blend of fruitwood and charcoal. Your quick fire meats, like tenderloins and chops, are seared at a higher temperature to seal in the juices since these cuts don’t have a high fat content; while your fattier cuts can handle longer smoking times at a lower temperature.

NPB: Pork is the center of the plate on the majority of your menu. Have you played around with using pork as an ingredient, perhaps in a side dish or a topping?
 
Famous Dave's: Yes. We offer Georgia chopped pork on our Dave’s Sassy Salads, our loaded baked potatoes, our barbecued nachos, and our Wilbur beans.

NPB: What is your advice for an operator looking to experiment with fresh pork barbecue; what are the essentials that everybody should know?
 
Famous Dave's: Know your pork cuts (which ones are good for slow and low smoking versus quick fire grilling). Learning the nuances of your smoker is also key. The art of creating great tasting barbecue doesn’t happen overnight. Don’t get frustrated if your meat doesn’t turn out right the first few times. Practice makes perfect!

Cooking Techniques

  • Slow Smoking Meats
  • Perfectly slow cooked pork relies on the type of wood, the temperature, the cut, and most of all, time.
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Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat that has been cooked in this fashion is called a roast. In addition, large uncooked cuts of meat are referred to as roasts. Also, meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.
 
Most meat roasts are large cuts of meat. Many roasts are tied or trussed with string prior to roasting, often using the reef knot or the butcher’s knot. Tying holds them together during roasting, keeping any stuffing inside, and keeps the roast in a round profile, which promotes even cooking and slicing.
 
Prior to roasting in an oven, meat is generally "browned" by brief exposure to high temperature. This imparts a depth of flavor and color to the roast. Red meats such as pork, beef, lamb, and venison, and certain game birds are often roasted to be "pink" or "rare", meaning that the center of the roast is still red.
 
For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use as a sauce or gravy. During oven roasting, hot air circulates around the meat, cooking all sides evenly. There are several plans for roasting meat: low-temperature cooking, high-temperature cooking, and a combination of both. Each method can be suitable, depending on the food and your particular taste.
  • A low-temperature oven, 200 °F to 325 °F, is best when cooking large cuts of meat, This is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a tenderer finished product. More of the collagen that makes meat tough is dissolved in slow cooking. At true roasting temperatures, 400 °F or more, the water inside the muscle is lost at a high rate.
  • Cooking at high temperatures is beneficial if the cut is tender enough—as in loins or tenderloins—to be finished cooking before the juices escape. A reason for high temperature roasting is to brown the outside of the food, similar to browning food in a pan before pot roasting or stewing it. Fast cooking gives more variety of flavors, because the outside is brown while the center is much less done.
  • The combination method uses high heat just at either the beginning or the end of the cooking process, with most of the cooking at a low temperature. This method produces the golden-brown texture and crust, but maintains more of the moisture than simply cooking at a high temperature, although the product will not be as moist as low-temperature cooking the whole time. Searing and then turning down to a lower temperature is also beneficial when a dark crust and caramelized flavor is desired for the finished product. Note that searing in no way "locks in" moisture: moisture loss is simply a function of heat and time. The outside is brown and the rest is done fairly uniformly.
  • In general, in either case, the meat is removed from heat before it has finished cooking and left to sit or rest for a few minutes, while the inside cooks further from the residual heat content, a phenomenon known as carry over cooking, also known as "resting" the meat.
 
The objective in any case is to retain as much moisture as possible, while providing the texture and color. As meat cooks, the structure and especially the collagen breaks down, allowing juice to come out of the meat. So meat is juiciest at about medium rare while the juice is coming out. During roasting, meats and vegetables are frequently basted on the surface with butter, lard, or oil to reduce the loss of moisture by evaporation.
 
We recommend cooking lean, whole muscle pork roasts such as loins, tenderloins and fresh hams at an oven temperature of 225ºF – 400ºF and to an internal temperature of 145ºF and then let it rest for at least 3 minutes before carving. For tougher roasts like the pork shoulder, cook them at 200ºF – 225ºF until the meat reaches and internal temperature of 195ºF. This will take between 6 and 9 hours depending on the size of your roast. Shoulder roasts are often removed from the heat at around 6 hours and then wrapped in aluminum foil for the remaining hours of cooking. This helps retain moisture.

Recipes

  • Carnitas Nachos
  • Pulled pork, fresh pico de gallo and cool crema tops off this winning appetizer recipe.
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Carnitas Nachos

ingredients

Carnitas Nachos

8 6-inch white flour tortillas, triangle cut, fried and seasoned with salt and table grind black pepper
8 12 fl oz black refried beans, prepared, hot (see recipe below)
1 pound pulled pork , prepared, hot
1 pound queso Chihuahua, grated OR queso Fresco/Cotija cheese
1/2 cup avocado pico de gallo, fresh (see recipe below)
As needed dollap lime crema Mexicana
As needed pinch micro cilantro

Black Refried Beans

1 POUND BACON, OR BACK FAT, 1/4” DICED
1 large Spanish onion, yellow, 1/4” diced
1 large carrot, 1/4" diced
1 pound black beans, dried, soaked overnight in water, drained
4 cloves garlic, minced
1 chipotle chile in adobo sauce, rough chopped
1 tablespoon epazote, or a couple of sprigs
1/2 teaspoon cumin
1 tablespoon tomato paste
2 fl oz lime juice, fresh squeezed
To taste salt & fresh ground black pepper
1 1/2 quarts water
2 cups chicken broth, or pork broth
1/2 cup cilantro, chopped

Avocado Pico De Gallo

1/4 cup red onion, 1/8 inch dice
1 lime, fresh squeezed
1 medium jalapeno, or small Serrano, finely chopped
2 or 3 medium tomatoes, seeded, 1/8 inch diced
As needed green onion, approximately 2 each, very fine bias cut
1 teaspoon cilantro, fine chopped
1 1/2 teaspoon kosher salt
1 to 2 ripe avocados, 1/8 inch diced

Preparation

Cooking Directions

Carnitas Nachos Procedure:
  1. ON top center of chips evenly spread queso Chihuahua
  2. Evenly spread refried black beans leaving edges empty
  3. In center of chip, evenly place pulled pork
  4. Place nachos in 400 degree oven until cheese melts
  5. On top center of pork, evenly sprinkle avocado pico de gallo (optional fresh shaved jalapeno slice)
  6. On top center of avocado pico de gallo, place dollop of lime créma
  7. On top center of lime créma, garnish with cilantro micro greens
 
Black Refried Beans Procedure:
  1. In stock pot, on medium heat sauté bacon or back fat until crisp tender
  2. Add onions and carrots, sauté until edges begin to brown
  3. Add black beans, garlic, chipotle, epazote, cumin, tomato paste, lime juice, salt and pepper
  4. Cook for 1 minute and stir as needed
  5. Add water and broth and mix well to combine
  6. Bring to a boil, reduce heat to low
  7. Cook for approximately 1 1/2 - 2 hours or until beans are tender
  8. Add cilantro, mix well to combine
  9. Adjust seasoning as needed
  10. Smash beans, but not puree, keep some bean shape
 
Avocado Pico De Gallo Procedure:
  1. In mixing bowl, combine all ingredients except avocado
  2. Add avocado, gently mix well to combine

Serving Suggestions

  • Molasses Smoked Shoulder
  • Try combining sweet and sour, with cherry braised pork smoked with molasses and hickory.
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Molasses & Hickory Smoked Pork Shoulder with Sweet Pea Grits & Chanterelle Mushroom-Sour Cherry Braise

ingredients

1.5 POUNDS PAYNE'S FAMILY FARMS PORK SHOULDER
1 cup hickory wood chips, soaked in water for 2 hours
1 gallon duck fat

Brine for Pork Shoulder

1/4 cup brown sugar
3/4 cup molasses
1/2 cup kosher salt
4 cups water
1 TBL fennel seed
1 TBL coriander seed
1 TBL black peppercorns
1 cinnamon stick
4 whole star anise

Grits

1 cup stone ground White cornmeal grits
5 cups water
1 cup butter
4 TBL salt
1 pound English peas, frozen

Braise

3 TBL unsalted butter
1 pound spring onions, tops removed
1/2 pound chanterelle mushrooms, cut in half length wise
1 cup dried sour cherries, OR pitted fresh cherries
2 cups chicken stock, OR pork stock
1 bunch thyme leaves, picked and rough chopped
Peel of 1 lemon
To taste salt

Preparation

Cooking Directions

Day Before:
Brining the pork shoulder: 
  1. In a medium sized stock pot, combine all ingredients for brine
  2. Bring brine to a boil and cook for one minute
  3. Once sugar and salt have dissolved, remove pot from heat let cool room temperature
  4. When the brine is completely cool, submerge pork shoulder in the brine
  5. Refrigerate for 24 hours

Following Day:

  1. Remove pork shoulder from brine
  2. Start a small coal base in a barbeque pit and add hickory chips, or use an electric smoker and smoke at 200 degrees for 1 hour
  3. Take out and set aside
  4. Preheat oven to 250 degrees
  5. In a large casserole dish or Dutch oven, melt duck fat on low heat 6. Once melted, submerge pork shoulder in fat and bake uncovered for 3 hours or until pork is fork tender, set aside

 Preparing the Grits:

  1. While pork is cooking, in a medium sized stock pot, start the grits by combining the white cornmeal & the water
  2. Turn heat to high and boil grits, stirring constantly until they begin to thicken. (Be careful not to let grits stick to the bottom of the pot)
  3. Once grits start to thicken, turn heat to low and cook for 2 hours stirring occasionally

Preparing the Braise:

  1. While grits and pork are cooking start the braise
  2. In a medium sized, heavy bottom stock pot, add butter and 1 cup of water
  3. Once butter has melted, add lemon peel, onions, and thyme
  4. Cook on low heat covered until onions are soft, approximately 30 minutes
  5. Add chanterelles, cherries, and stock
  6. Cover again and cook until cherries plump, approximately 30 minutes
  7. Season to taste with salt
 

Serving Suggestions

Finishing the dish:
Finish grits by stirring in frozen or fresh peas.
Remove pork from fat set on cutting board.
On large plates or bowls, spoon the chanterelle-dried cherry braise on to the bottom, reserving some of the sauce to spoon over the top of pork. Then, place a healthy spoonful of grits in the middle of the plate.
Slice pork into desired portions and place on top of grits. Spoon remaining sauce over the pork.
 
Enjoy with Pinot Noir or Grenache wines!
  • Kula Braised Pork Shoulder
  • Highlighting a pork shank and its rich braising liquid, this Asian inspired recipe is sure to complement any menu.
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Kula Braised Pork Shank and Sizzling Shoyu Vinaigrette

ingredients

Pork Shanks

8 PORK SHANKS
4 fl oz soy sauce
1 1/2 fl oz vegetable oil
1 1/2 fl oz sesame oil

Braising Liquid

2 cups soy sauce
1 1/2 cups rice vinegar
1 cup mirin
1 1 1/2" thick piece ginger, fresh, peeled, sliced
1 piece lemon grass, white part, crushed & sliced
2 each star anise

Bamboo Rice

1 1/2 cups bamboo rice
2 1/2 cups water
1 TBL oil
1/4 cup ginger coconut milk
2 TBL rice vinegar

Sizzling Shoyu Vinaigrette

Reserved braising liquid
3 cups shiitake mushrooms, sliced 1/4" thick

Presentation

1 1 1/2" piece ginger, fresh peeled, blanched in coconut milk, fine julienne
1 cup scallion, green only, sliced on bias cut
1 1/2 cups cilantro, whole leaves
2 cups reduced braising liquid
1/4 each pineapple, 1/4" slices, sprinkled with paprika & caramelized on grill
4 each bok choy, halved, blanched in salt water and warmed coconut milk
2 cups daikon, peeled and fine julienne
4 fl oz vegetable oil
4 fl oz sesame oil, heated to smoking hot

Preparation

Cooking Directions


Pork Shanks: 

  1. Rub pork with soy sauce. In skillet, heat oil blend until hot & sear pork shanks on all sides
  2. In sauté pan, heat reserved fat until hot
  3. Cook and stir mushrooms in fat
  4. Stir in 1 oz braising liquid  

Braising Liquid: 

  1. Heat oven to 325ºF. Stand seared pork shanks in 6” deep baking pan
  2. Stir together all ingredients; pour over pork
  3. Cover with foil; braise 3 ½ to 4 1/2 hours or until tender, basting every 45 minutes
  4. Transfer pork shanks to serving platter; cover. Keep warm.
  5. Reserve braising liquid for Sizzling Shoyu Vinaigrette 

Sizzling Shoyu Vinaigrette: 

  1. Strain Braising Liquid into small pot; let stand 10 minutes
  2. Skim excess fat from top; reserve fat for sautéing mushrooms
  3. Reduce braising liquid by half. Set aside

 

Serving Suggestions

PRESENTATION:
Remove large bone from each pork shank (leave small bone in); place shank on plate. Top with ginger, mushrooms, scallions, and cilantro. Ladle reduced braising liquid over pork. Arrange Bamboo Rice, pineapple, bok choy, and daikon on plate. Just before serving, spoon 1 oz smoking hot oil over pork
  • Green Curry Pork Belly
  • Experiment with the subtle richness of green curry and pork belly with Robert Danhi's recipe.
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Green Curry Pork Belly

ingredients

28 fl oz coconut milk
1/4 cup green curry paste
3 cups chicken stock
2-3 each Kaffir Lime Leaves
1 each Serrano chile pepper, medium size, shaved slices
1/4 cup Galanga, fresh, minced
1 POUND PORK BELLY, 1/8"-1/4" SLICES, APPROXIMATELY 1" LONG
1 bunch broccoli raab, cleaned, chopped
2 cups shitake mushrooms, fresh, stemmed, 1/4" sliced
as needed Serrano chile pepper, medium size, shaved slices into rings

Preparation

Cooking Directions

  Procedure: 
  1. In a 3- to 4-quart sauce pot, over medium heat, add coconut milk, stirring occasionally, until reduced by about half. Approximately 8 minutes. Stir as needed. It will get very thick and shiny and may or may not separate; either is fine.
  2. Add curry paste and stock. Mix well to combine. Bring to a simmer and continue cook while whisking for 2 minutes.
  3. Add Kaffir lime leaves, lemon grass, 1 each Serrano chile, galangal and pork belly, bring to a simmer
  4. Simmer on low and continue to cook for 5 minutes
  5. Add broccoli raab and mushrooms. Continue to cook for an additional 5 - 10 minutes and all ingredients are tender and cooked through.
  6. Adjust seasoning as needed

Serving Suggestions

Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with shaved Serrano chiles.

Menuing Information

  • Menuing Slow Cooked Pork
  • Tender, juicy, flavorful, slow cooked pork is popping up on menus across the country, to rave reviews.
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Creative chefs are taking slow-cooking beyond the barbecue. Delicious slow-cooked pork is popping up on menus across the country, from casual to fine dining – and consumers can’t get enough tender, juicy flavor. Whether it’s sandwiched or fried, pork shoulder is king of the slow-cook. Check out our menuing report to see who’s cooking low and slow.

 

Pork Shoulder On BBQ Menus

  • Armadillo Willies features Memphis Pulled Pork made with hand-rubbed pork shoulder, smoked in a 4,000-pound wood-burning pit for up to 12 hours. This dish is offered with a choice of original or jalapeno barbecue sauce (8 units, HQ in Los Altos, CA).
  • Brother Jimmy's BBQ menus Carolina Pulled Pork, made with slow cooked pork shoulder, smoked over Hickory wood for 5-12 hours and pulled with Brother Jimmy's Carolina BBQ sauce (6 units, HQ in New York).
  • Red, Hot & Blue features their Pulled Pork Sandwich, made with Hickory smoked pork shoulder, hand-pulled in large tender chunks and topped with creamy cole slaw and Mojo Mild BBQ Sauce (24 units, HQ in Winston-Salem, NC).

  • Smokey Bones offers a Pulled Pork Sammy with slow smoked pork shoulder, hand-pulled and piled high on a toasted bun (66 units, HQ in Orlando, FL). 
  • Corky’s BBQ features BAR-B-Q Potato Skins topped with pulled pork shoulder, tons of cheese and Corky’s BAR-B-Q sauce piled into a crispy potato skin. They also offer Bar-B-Q Nachos made with crispy tortilla chips, loaded with pulled pork shoulder, and topped with cheese sauce and Corky’s Bar-B-Q sauce, then dusted with special seasoning and topped with jalapeno peppers (12 units, HQ in Cordova, TN). 


Innovative Food Truck Features Several Slow Roasted Pork Shoulder Items

  • StrEat Mobile Bistro offers several items with slow roasted pork shoulder (1 truck, in Northern Ohio).
    • Root Beer BBQ Pulled Pork Hoagie with Ohio pork shoulder, slow roasted, with spices and root beer.
    • Loaded BBQ Potato Chip Nachos topped with roast pork shoulder, corn, tomato, Cheddar, chives, and StrEat BBQ sauce.
    • Roast Ohio Pork Shoulder served with baked rice, broccoli, and Sriracha- Cheddar sauce.
 
 
    • Honey-Bourbon BBQ Pulled Pork on Ciabatta with slow roasted Ohio pork shoulder, braised for over 20 hours, and smothered with Chef’s BBQ sauce.
    • Swine & Egg Breakfast Sandwich features roasted pork shoulder, fried egg, creamy polenta and spinach.

Slow Roasted Pork Sandwiches Appear On Innovative Menus

  • Campiello features a slow roasted pork shoulder panini sandwich with broccoli rabe, garlic and Provolone on their lunch menu (2 units, HQ in Eden Prairie, MN).
  • El Mason Sandwiches Features a Cuban sandwich made with pork shoulder, Virginia ham, pickles, and Swiss cheese (33 units, HQ in Puerto Rico). 
  • Lucero menus a Pernil Sandwich with roasted pork shoulder and grilled onion (1 location in Chicago, IL).

 

 
 
 
 
 
 

Top Fine Dining Restaurants Highlight Slow Cooked Pork With Savory Sides

  • Smith & Wollensky menus a Cracklin’ Pork Shank, a tender pork shoulder cured with salt, pepper and sugar, slow-cooked and then fried to create a crisp outer skin. It’s then brushed with pineapple-mustard glaze and served with creamy sauerkraut and firecracker applesauce (10 units, HQ in New York, NY).
  • Fifth Floor Restaurant in San Francisco combines two types of pork for a main entrée: Berkshire pork shoulder and belly served with mustard greens, calypso beans, bourbon, peach, peanut, and Douglas Fir ham hock au jus (1 location in San Francisco, CA).
  • Nine Steakhouse features both seafood and pork in one entrée, combining grilled swordfish, braised pork shoulder, cannellini beans, spinach, onion strings, and red wine syrup (1 location in Chicago, IL).

 
  • The Coterie Room highlights roasted pork shoulder with butter-braised cabbage, marble potatoes, local apples and grainy mustard (1 location in Seattle, WA). 
 
 

Top Fine Dining Restaurants Highlight Slow Cooked Pork As An Appetizer

  • The Park Grill features an appetizer made with slow roasted pork shoulder, bread pudding, crispy shallots, and sorrel (1 location in Chicago, IL).
  • The Coterie Room offers their version of poutine, with braised pork shoulder gravy, fried Beecher's cheese curds and tender herbs (1 location in Seattle, WA). 
  • Trestle on Tenth offers crépinette of pork shoulder with sautéed spinach as an appetizer on both the lunch and the dinner menus (1 location in New York, NY). 

 

 
 
 
 
 
 
 
 

Sausage Makes the Dish on Chains

  • Village Inn added country sausage crepes, made with savory sausage hash, country sausage gravy and eggs (215 units, HQ in Denver, C0). 
  • Applebee’s is featuring a new Sizzlin’ Nawlins Skillet made with mounds of blackened seasoned chicken, shrimp and andouille sausage with seasoned onions, red peppers, jambalaya and almond rice pilaf (1,871 units, HQ Kansas City, MO).
  • Olive Garden is featuring a sausage dish in their Taste of Tuscany promotion that offers grilled sausage, sun-dried tomatoes and broccoli in a garlic butter sauce (757 units, HQ in Orlando, FL).
 
 
 
 
 
 

Bacon-Topped Salads

  • Perkins Restaurants is featuring Summer Breeze Salads topped with smoky bacon as a LTO line. The first is Southern Fried Chicken Salad, made with crispy-fried chicken, a hard-boiled egg slices, red onions, American cheese, diced tomatoes and smoked bacon on a bed of fresh greens. They also feature a Grilled Chicken Cobb Salad with grilled chicken, smoked bacon, fresh avocado, carrots, tomatoes, hard-boiled egg and crumbled bleu cheese piled high on fresh garden greens (434 units, HQ in Memphis, TN). 
  • Panera Bread is featuring the Chopped Chicken Cobb with Avocado. This salad is made with chicken, romaine lettuce, tomatoes, Applewood smoked bacon, Gorgonzola, hard-boiled eggs, all chopped and tossed with herb vinaigrette, topped with fresh avocado (1,541 units, HQ in St. Louis, MO). 
  • El Pollo Loco promoted its limited-time Tostada Salads, which includes an Avocado Bacon Salad made with chopped bacon and sliced fresh avocado (394 units, HQ in Costa Mesa, CA). 

Burgers with Smoky Bacon

  • Famous Dave’s is promoting its Smokehouse Brisket Burgers, including one with freshly smoked bacon (187 units, HQ in Minnetonka, MN).
  • Carl’s Jr. is offering its new Bacon Swiss Crispy Hand-Breaded Chicken Tender Sandwich, featuring chicken tenders, two bacon strips, Swiss cheese, lettuce, tomato and ranch dressing (1,117 units, HQ in Carpinteria, CA). 
  • Dairy Queen is launching the quarter-pound Sweet Apple BBQ Grillburger, which is layered with crisp and smoky bacon, fresh onion slices, lettuce, a slice of tomato, Pepper Jack cheese, and a sweet apple BBQ sauce that features real chunks of apple, all served on a home-style bakery bun (4,488 units, HQ in Minneapolis, MN).  
 
  • Smashburger has a LTO burger called the Wedge Club Burger, which features Applewood smoked bacon, bleu cheese crumbles, an iceberg lettuce wedge, ripe tomatoes, red onions, and blue cheese dressing, and is served on a toasted egg bun (143 units, HQ in Denver, CO). 

Smoke Inspired Dishes Hit Breakfast Menus

  • Hardee’s launched two breakfast wraps, one is the Bacon Egg & Cheese Breakfast Wrap with Cheddar cheese, two slices of smoked bacon and a folded egg wrapped in a warm tortilla shell. The second is the Sausage Egg & Gravy Breakfast Wrap that features Hardee’s gravy, sausage and a folded egg wrapped in a warm tortilla shell (1,694 units, HQ in St. Louis, MO).
  • Winger’s has added a new collection of Southern-inspired chicken and waffles dishes, including The Big Stack. It features two Southern-style chicken breasts and Applewood smoked bacon, served atop two waffles (36 units, HQ in Salt Lake City, UT). 

Smoky Ribs Are a Menu Mainstay

  • Cotton Patch Cafe added barbecue ribs, and chicken-fried pork chops to their menu (39 units, HQ in Grapevine, TX).
  • Claim Jumper is promoting its Triple Grill LTO which includes slow-roasted tri tip seasoned with a housemade spice rub, grilled marinated chicken breast and a one-third rack of ribs served with roasted vegetables and mashed potatoes (37 units, HQ in Dallas, TX). 

 
 
 
 
 

Smoked Bacon Highlights Sandwiches on Menus

  • Wendy’s rolled out the Spicy Guacamole Chicken Club, a new version of its popular Spicy Chicken Sandwich. The limited-time sandwich features an original spicy chicken filet, pepper Jack cheese, ranch sauce, guacamole, Applewood smoked bacon, a tomato slice and lettuce on a buttered, toasted bun (5,876 units, HQ in Dublin, OH).
  • IHOP added a new Turkey & Bacon Club Sandwich to the menu, made with roast turkey, smoky bacon, Cheddar cheese, sliced tomatoes, lettuce and mayonnaise on a grilled roll (1,514 units, HQ in Glendale, CA). 
 

What's Happening

  • Broad Appetit
  • June 2-3, 2012 in Richmond, Virginia
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Richmond magazine’s food festival, “Broad Appetit,” held a kick-off dinner at one of Richmond’s most up and coming restaurants, Pasture, on Saturday, June 2nd. Six acclaimed chefs, including the Owner and Executive Chef, Jason Alley, created delicious dishes featuring local food from producers across Virginia. Other notable chefs, like Sean Brock from Husk and McCrady’s in Charleston, S.C. and Edward Lee from 610 Magnolia in Louisville, KY, we also on hand to serve up some of their best Southern fare. On Sunday everyone hit Broad Street for the food fest. National Pork Board Director of Foodservice Marketing, Stephen Gerike, was there all weekend and got a first hand taste of the flavor that’s put RVA on the culinary map.
 
 
  • NAMP COP Training
  • June 12-14, 2012 at Texas A&M
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The National Pork Board is a sponsor of the NAMP Center of the Plate training course held June 12-14, 2012 at Texas A&M’s meat science school in College Station, TX. The course demonstrates the breakdown of full carcasses of beef, pork, lamb, and veal into the cuts commonly sold in retail and foodservice, that are featured in the NAMP Meat Buyer’s Guide. Class participants learn about industry standards, purchasing options, factors affecting variations of quality, how value can be determined, and the latest cuts being merchandised in the industry.

National Pork Board Director of Foodservice Marketing, Stephen Gerike, and Marketing Manager David Bottagaro will be on site to teach the pork section of the class.
 
 
  • Food & Wine Classic
  • June 15-17, 2012 in Aspen
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National Pork Board representatives will be onsite at the Food & Wine Classic at Aspen June 15 – 17, 2012. In addition to attending various weekend events, The Pork Board is the title sponsor of the s’Wine at the Mine party, held by Infinite Monkey Theorem Winery at the Smuggler’s Mine. Denver Chef, Justin Brunson and his team of chefs, will be cooking up some delicious pork dishes to go with wine maker, Ben Parson’s, IMT wines. If you are going to be in town, let us know!
 
 
  • SNA Conference
  • July 15-18, 2012 in Denver
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The National Pork Board's Foodservice Team will be in Denver for the School Nutrition Association conference, July 15-18, 2012. The team will be meeting with school foodservice professionals to gain knowledge and resources that can be used to integrate pork into school foodservice programs. Please stop by our booth and say hello!