Pork makes it easy to explore a world of flavor. From jalapeño-infused pepperoni and Hawaiian-style ham sandwiches to Chinese-Latin fusion stir-fry, chefs and patrons across the country are taking notice of pork’s authenticity and versatility – not to mention incredible flavor. Take a look at the restaurants that are bringing more to menus.


  • PF Chang’s launched a seasonal menu, including Chino-Latino Pineapple Pork. This dish is made with wok-fried pork in a tamarind-chili sauce with red bell pepper, corn, tomatoes and pineapple relish. (212 units, HQ in Scottsdale, AZ)
  • Burgerville has added a pork LTO, BBQ Pulled Pork with cherry slaw. Tender pulled pork is mixed with classic barbecue sauce, topped with coleslaw made with Oregon cherries and served on a cornmeal-dusted bun. (39 units, HQ in Vancouver, WA)

  • Umami Burger plans to debut the limited-time Jose Andres burger, named after and created by the acclaimed chef. The latest offering in Umami’s Artist Series, features a patty made from pork and ham, topped with caramelized onions, Manchego cheese, aioli and piquillo pepper confit. (28 units, HQ in Los Angeles, CA)
  • Subway is testing the Kung Pao Pulled Pork in Michigan and other select markets. The sub features shredded pork marinated in a blend of garlic and ginger. (26,427 units, HQ in Milford, CT)
    Pressed Cuban Ruby Tuesday

  • Ruby Tuesday has added a pressed Cuban sandwich to the lunch menu. The sandwich features pulled pork in a tangy mustard barbecue sauce with crisp pickle chips and melted Swiss cheese. (850 units, HQ in Maryville, TN)
  • Wendy’s is testing a customizable BBQ Pulled Pork Sandwich in Rhode Island and southeastern Massachusetts. Guests can select from spicy, smoky or sweet barbecue sauce, along with pulled pork and slaw on a brioche bun. Pulled pork is also available as a topping for cheese fries or a burger. (5,791 units, HQ in Dublin, OH)

  • Roy Rogers has announced the slow-roasted Pulled Pork Sandwich, which will be available at participating restaurants through the end of July. “The Pulled Pork Sandwich has been a classic summer favorite at our restaurants for a few years,” says Carrie Isabell, Director of Marketing at Roy Rogers Restaurants. The pork shoulder is dry-rubbed and slow roasted for 11 hours in restaurant. After being hand-pulled, the pork shoulder is then placed atop the restaurant’s homemade coleslaw on a Kaiser bun. Customers can customize the sandwich at Roy’s Fixin’s Bar. (50 units, HQ in Frederick, MD)
  • Starbucks brand La Boulange is offering an expanded menu at its Los Angeles location, which opened June 12. The fast-casual concept will feature a selection of sandwiches, salads, burgers, fries, soup and breakfast in addition to La Boulange’s signature pastries. Sandwiches include the B.E.L.T. – bacon, fried egg, lettuce, tomato and aioli on ciabatta and a croque monsieur with ham, Swiss, béchamel and toasted pain de mie. (11,457 units, HQ in Seattle, WA)

  • Wienerschnitzel has introduced a variety of new menu items to kick-off the summer. The BBQ Bacon Angus Dog features bacon, crispy onion straws and zesty barbecue sauce. The Blue Cheese & Bacon Angus Dog is topped with Blue Cheese crumbles, grilled onion, and drizzled with Blue Cheese dressing. (323 units, HQ in Irvine, CA)
  • Kneaders Bakery and Café has announced its “Aloha Summer” menu. Beginning June 2, Kneaders will feature Hawaiian-themed items, such as specialty drinks, sandwiches, and desserts. The Aloha Summer sandwich is called The Hawaiian Hammy Sammy: A combination of hand-sliced ham and sweet pineapple inside a fresh-made ciabatta bun. (27 units, HQ in Orem, UT)
    Vol. 37 Now on Menues Tim Horton

  • Pizza Patrón has introduced the Pepperoni Mexicano, which is made from pork, beef, a proprietary blend of spices, and is infused with a jalapeño. (104 units, HQ in Dallas, TX)
  • Tim Horton’s unveiled an Extreme Italian Sandwich. The sandwich is topped with ham, capicola, Genoa salami, pepperoni, mozzarella and sun-dried tomato sauce on a Parmesan-herb bun. (859 units, HQ in Dublin, OH)
    Carl Junior

  • BJ’s Restaurant & Brewhouse added Corn Fritters with Bacon Aioli – made with Jack and Cheddar cheese and jalapeños lightly fried and served with tangy bacon aioli, bacon, corn and green onions. (147 units, HQ in Huntington Beach, CA)
  • Carl’s Jr. is now selling bacon-topped fries. The chain’s Bacon Ranch Fries features Carl’s Jr.’s skin-on “Natural-Cut” fries topped with bacon crumbles and buttermilk ranch dressing. (1,157 units, HQ in Carpinteria, CA)