Pork had a major impact again in 2014. Its authenticity and versatility make it a chef favorite – and from sweet and savory pork carnitas to soy-glazed pig wings, consumers can’t get enough of its amazing flavor. Take a look at who’s cooking with pork.

  • Kona Grill is featuring Pig Wings as a seasonal item. They are prepared with a sake soy glaze, cilantro oil and Asian slaw. (26 units, HQ in Scottsdale, AZ)
    TGI-Fridays-Transforms-the-Grill-with-New-Rib-Flight-Trio

  • TGI Fridays new Rib Flight Trio offers customers an expanded selection of grilled, tender baby back pork ribs with choice of three of five sauces served with seasoned fries and ginger-lime slaw: (933 units, HQ in Carrollton, TX)
    • Applewood Bacon-Crusted Ribs – start with a spicy-sweet chipotle and onion relish with Applewood-smoked bacon
    • Chipotle Smoked BBQ – smoky chipotle, California and Arbol chili peppers come together to create a one-of-a-kind flavor with a smoky finish
    • Sweet Memphis Rub – glazed with BBQ sauce and rubbed with brown sugar, chipotle pepper, garlic and onion
    • Tennessee BBQ – roasted tomato, molasses and a touch of vinegar
    • Famous Jack Daniel’s – a blend of Jack Daniel’s whiskey, brown sugar toasted garlic and cayenne
    Yumbo

  • Longhorn Steakhouse added Apple Cider Baby Back Ribs, available for a limited time only. (445 units, HQ in Orlando, FL)
  • Fogo de Chão added center-cut bone-in pork chops with a Brazilian spice rub to  the all-you-can-eat meal. (31 units, HQ in Dallas, TX)
  • Burger King restaurants are bringing back the Yumbo for a limited time after a 40-year hiatus. It’s made with savory black forest ham, melted American cheese, crisp lettuce, and mayo on a toasted hoagie bun. (13,677 units, HQ in Miami, FL)
  • Elephant Bar added Wood Grilled Pork Tenderloin made with fresh herbs. (46 units, HQ in La Mirada, CA)
  • Eddie Merlot’s debuted new items made with pork belly.  The new lounge menu features a Wagyu burger topped with braised pork belly, Taleggio cheese, a fried egg and Bloody Mary sauce. The lounge menu also includes Pork Belly and Egg with asparagus and Mornay sauce. (9 units, HQ in Bloomfield Hills, MI)
    del-taco-carnitas-returns

  • Del Taco announced the return of slow-braised, shredded pork carnitas. The pork is slow cooked until tender in small-batch kettles, and is available in five tasty items: (547 units, HQ in Lake Forest, CA)
    • Carnitas Chipotle Burrito combines carnitas, seasoned black beans, fresca lime rice, creamy chipotle sauce, freshly grated Cheddar cheese and hand-chopped pico de gallo salsa
    • Carnitas & Papas Burrito combines carnitas, crinkle-cut fries, hand-chopped pico de gallo salsa, fresh sour cream and creamy guacamole
    • Carnitas Taco al Carbon features carnitas, zesty California chile sauce, onions and cilantro in two corn tortillas
    • Carnitas Combo Burrito features slow-cooked beans, carnitas, fire-roasted green sauce and freshly grated Cheddar cheese
    • Carnitas Loaded Fries features crinkle-cut fries topped with carnitas, freshly grated Cheddar cheese, Del Taco sauce, onions and cilantro
  • Taco Time is featuring a Sweet Pork Burrito filled with sweet and savory pork carnitas, black beans, rice, Cheddar cheese and sour cream, rolled in a home-style tortilla. (156 units, HQ in Scottsdale, AZ)
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  • California Pizza Kitchen added a Korean BBQ Pizza to their menu, featuring roasted pork in a sweet and spicy Korean barbecue sauce topped with Napa cabbage, julienned pears and carrots, slivered scallions and fresh cilantro in a Ponzu vinaigrette. (215 units, HQ in Playa Vista, CA)
  • Olive Garden added Bucatini with Spicy Tomato Bacon Sauce to the menu. (828 units, HQ in Orlando, FL)
  • Mazzio’s is featuring Pepperollies – pizza dough layered with cheese and pepperoni, rolled, baked and served with a side of marinara sauce. (140 units, HQ in Tulsa, OK)
  • Panera Bread brought the Ham & Swiss Baked Egg Soufflé back to the breakfast menu. (1,845 units, HQ in St. Louis, MO)
  • Famous Dave’s is offering a Hickory Smoked Glazed Ham and Ham Feast for the holidays. It’s smoked in-house and glazed with citrus, brown sugar and spices. (194 units, HQ in Minnetonka, MN)
  • Wild Wing Cafe introduced a new flatbread, The Southerner – a 10-inch flatbread topped with pulled pork, mixed cheeses, Old Yeller barbecue sauce, coleslaw and caramelized onions. (33 units, HQ in Mt. Pleasant, SC)
    BJ Nachos

  • BJ’s Restaurant & Brewhouse added three new items: (147 units, HQ in Huntington Beach, CA)
    • Carnitas Fries with Chile Verde – crispy‑thin fries smothered in twice‑cooked shredded pork, roasted green chile sauce and Jack and Cheddar cheese, then topped with freshly chopped onions and cilantro
    • Pepperoni Pizza Dip – a savory blend of herb-infused cream cheese, bold pizza sauce and a five-cheese blend topped with diced pepperoni and Italian seasoning
    • BJ’s Fritos Nachos – BJ’s Piranha Pale Ale Chili, crispy Fritos Corn Chips and cheese dip topped with shredded Jack and Cheddar cheese, jalapeños, smoked bacon, sour cream, diced tomatoes and green onions
  • Pizza Hut is adding new specialty pizzas to the menu, many of which feature pork: (6,326 units, HQ in Plano, TX)
    • BBQ Bacon Cheeseburger – barbecue sauce, meatballs, hardwood-smoked bacon, red onions and diced Roma tomatoes on Cheddar crust with a drizzle of barbecue sauce
    • 7-Alarm Fire – crushed tomato sauce, pepperoni, jalapeños, Peruvian cherry peppers, sliced banana peppers and green bell peppers on red pepper crust
    • Cock-A-Doodle Bacon – garlic parmesan sauce, grilled chicken, hardwood-smoked bacon and diced Roma tomatoes on a Parmesan crust
    • Pretzel Piggy – garlic parmesan sauce, bacon, mushrooms and spinach on a salted pretzel crust with balsamic drizzle
    • Cherry Pepper Bombshell – crushed tomato sauce, salami, Peruvian cherry peppers and fresh spinach on Asiago crust with balsamic drizzle
    • Hot and Twisted – crushed tomato sauce, salami, jalapeños and red onions on a salted pretzel crust
    Mimis-Cafe-Bacon-Apple-Waffles

  • Romano’s Macaroni Grill added the Farmhouse  Flatbread pizza, made with butcher-chopped bacon, prosciutto, pepperoni, sautéed spinach, fresh mozzarella, fonduta, and Parmesan. (184 units, HQ in Dallas, TX)
  • Back by popular demand, Village Inn added Grilled Cheese Dippers back to the menu: (205 units, HQ in Denver, CO)
    • Meat Lovers Big Cheese Dipper – pork carnitas, hickory-smoked bacon and shaved ham with melted American and Swiss cheese on grilled Texas Toast
    • The Roadhouse Dipper – hickory smoked bacon, American cheese and one egg with country sausage gravy on grilled Texas toast, served with a cup of pork green chili
  • Mimi’s Café added Bacon & Apple Waffles, made with green apples, hickory-smoked bacon and a hint of orange zest. Served with two eggs any style, fresh-cut fruit and a choice of hickory-smoked bacon, pork sausage or slow-smoked ham. (138 units, HQ in Dallas, TX)