Smithfield Foodservice has introduced a new Cook-in-Bag Smoked Pork Butt for restaurant operators who want to serve a pulled pork product without adding extra equipment.
According to a news release, pulled pork menu items increased by 45 percent between 2008 and 2012.
Smithfield's new product line features an 8-pound, bone-in butt wrapped in a pre-smoked net. The company says the vacuum-sealed packaging helps reduce the risk of cross contamination and allows the pork to cook evenly and consistently. The product also allows for maximum usage with minimal waste.
"Barbecue pork dishes are always popular, and the growth in sales volume over the past few years makes it clear that restaurant patrons can't get enough," says Kristen Orr, associate brand manager for Smithfield Foodservice. "At Smithfield, we want to help our customers respond to this trend and get creative with their barbecue offerings. Our Cook-in-Bag Smoked Pork Butt is an innovative, easy way for operators to meet this demand."
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