With its exploding popularity, pork is increasingly becoming a featured attraction at restaurants nationwide. Here are four unique applications for Farmland's Smoke'NFast® Roasted & Seared Pork Shoulder. Consider implementing a limited time offer featuring one or two of these on your seasonal menu!
PORK & PEPPER STEW
Yield: 12
2 lb Smoke’NFast® Roasted & Seared Pork Shoulder (928620)
2 cups Capital City Green Pepper (361261), strips
2 cups Capital City Red Pepper (361251), strips
2 cups Capital City Yellow Onion (361077), strips
1 qt Bix Diced Tomatoes (380248)
2 cups Heinz College Inn® Chicken Broth (525070)
2 Tbsp Wholesale Minced Garlic (391020, 391021)
1 lb Wholesale Red Potatoes (361975)
As needed Salt
As needed Pepper
Cost: $2.58 | Sell at: $7.99
POTENTIAL PROFIT: $5.41
COUNTRY BRAISED PORK DINNER
Yield: 12
6 oz Smoke’NFast® Roasted & Seared
Pork Shoulder (928620)
1/4 cup Wholesale Celery (360445), small diced
1/4 cup C.H. Robinson Carrots (360280), small diced
1/4 cup Capital City Yellow Onion (361077), small diced
5 oz Lamb Weston Lamb’s Supreme®
Roasted Garlic Mashed Potatoes (961170)
4 oz C.H. Robinson Carrots (360280), cut
As needed Salt
As needed Pepper
Sauté diced celery, carrots and onion. Heat pork and mashed potatoes. Steam cut carrots. Adjust flavors with salt and pepper. Plate potatoes, place pork overtop, top with diced vegetables and serve with cut carrots, brown gravy (optional) and a side salad.
Cost: $3.01 | Sell at: $9.99
POTENTIAL PROFIT: $6.98
STRAWBERRY CHIPOTLE PORK SANDWICH
Yield: 12
Smoke’NFast® Roasted & Seared Pork Shoulder (928620) – 4 oz
Rotella’s Butter Brioche Bun (907250) – 1 each
McCain Moore’s® Battered Onion Twiggs® (944518) – 2 oz
Strawberry Chipotle Ranch (see recipe) – 2 oz
Sauté peppers and onion in a small stock pot. Add tomatoes, broth, garlic and potatoes. Simmer until potatoes are tender. Add pork. Continue to heat until meat is heated. Adjust flavor with salt and pepper. Serve with a side salad and dinner roll.
STRAWBERRY CHIPOTLE RANCH
Yield: 20
1 qt Ventura Classic Gourmet® Select Buttermilk Ranch (630170)
1 each Roland Chipotle Peppers in Adobo Sauce (561180)
2 cups Wholesale Strawberries (377618)
Pour ingredients into a blender. Pulse a few times. Place in the cooler for at least one hour before serving.
Cost: $2.31 | Sell at: $6.99
POTENTIAL PROFIT: $4.68
PORK & PEACH QUESADILLA
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3 oz Smoke’NFast® Roasted &
Seared Pork Shoulder (928620)
2 oz Shredded Cheddar Cheese (900868)
3 oz Peach Salsa (see recipe)
1 each Catallia Pressed Flour Tortilla – 12 in (949990)
2 oz Kemps Sour Cream (900540)
2 oz Guacamole
Build quesadilla with pork, cheese, salsa and tortilla. Grill, slice and serve with sour cream and guacamole.
PEACH SALSA
Yield: 12
1/2 cup C.H. Robinson Green Onion (361010,361013), diced
1/4-1/2 cup C.H. Robinson Cilantro (360490), chopped
2 each Capital City Jalapeños (361280), diced
1 lb Bix Diced Tomatoes (380248)
1 lb Dole Chef-Ready Cuts Diced Peaches (965520)
2 TbspMott’s ReaLime Lime Juice (733100)
1/4 cupRoland Balsamic Vinegar (422110)
Combine all ingredients. Let sit 1/2-1 hour before serving.
Cost: $2.37 | Sell at: $6.99
POTENTIAL PROFIT: $4.62
