Pork is a versatile back-of-house favorite, a menu must-have for popular restaurants, and a top performer across dayparts. From a Tuscan brunch bowl with sausage, quinoa and kale, to slow-roasted pulled pork sandwiches to bacon-wrapped pork tenderloin medallions, patrons can’t get enough of its incredible flavor. Take a look at our menu innovation report to see who’s bringing more to the menu.

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  • Wendy’s brought back two barbecue pork items: (5,750 units, HQ in Dublin, OH)
    • BBQ Pulled Pork Sandwich – tender, premium pork shoulder slow-smoked for hours with hickory wood, topped with cool, crunchy slaw and a choice of barbecue sauce on a toasted brioche bun
    • BBQ Pulled Pork Cheese Fries – natural-cut fries topped with rich Cheddar cheese sauce, hickory-smoked pulled pork, diced red onions and a choice of three sauces

  • Ram Restaurant & Brewery is serving three pork sandwiches on their fall menu: (23 unites HQ in Lakewood, WA)
    • 71 Pale Ale Pork Flat Iron Sandwich – Pale Ale battered pork flat iron steak, rolled in a saltine cracker breading and served on a pretzel bun with arugula, roma jam, mustard aioli, porter glazed onions and served with choice of fries, chips or coleslaw
    • Crispy Pork Belly Burger – crispy pork belly with a beef patty on a pretzel bun with roma jam, arugula, mustard aioli and served with choice of fries, chips or coleslaw
    • Cuba Libre Sandwich – pulled pork jalapeño carnitas, piled on a Southwest seasoned beef patty served on a Baccia roll with garlic-dill aioli, iceberg lettuce, grilled red onion and fresh cilantro
  • Subway is offering the new, limited-time Ranchero Pulled Pork Melt – made with pulled pork flavored with Mexican spices, topped with Chipotle Southwest Sauce, a Monterey and Cheddar cheese blend, jalapeños, and red onion. (27,205 units, HQ in Milford, CT)

  • Quiznos added the Satisfire, made with slow-roasted pulled pork, honey ham, bacon, Cheddar cheese, serrano pepper aioli, sautéed onions, fresh jalapeños, pickles, lettuce and tomatoes on ciabatta bread. (1,200 units, HQ in Denver, CO)
  • Chili’s Grill & Bar added a Smothered Carnitas Burrito to the menu – tender, slow-cooked pork with a three-cheese blend, house-made pico de gallo and citrus-chile rice wrapped in a warm flour tortilla and topped with green chile sauce, melted cheese, cumin-lime sour cream, corn and black bean salsa, and chopped cilantro. (1,258 units, HQ in Dallas, TX)

  • BJ’s Restaurant has two new pork items on the fall menu: (156 units, HQ in Huntington Beach, CA)
    • Root Beer Glazed Ribs – five baby back pork ribs with handcrafted root beer barbecue glaze served with sriracha slaw topped with green onions
    • Sriracha Queso – Housemade sriracha queso and chips served with a choice of pork chili verde or Piranha Pale Ale chili topped with Cheddar and Jack cheese and green onions
  • Buffalo Wild Wings is offering The Havana Pork Sandwich – featuring  bacon, hickory-smoked pulled pork, Mango Habanero, and Caribbean Jerk sauces, topped with pickles, Swiss cheese and mustard. (1,046 unites, HQ in Minneapolis, MN)
  • Flat Top Grill added Andouille sausage and pulled pork to their protein options for their customizable dishes. (12 units, HQ in Chicago, IL)
    Au Bon Pain pulled pork

  • Au Bon Pain rolled out a limited time offer – Oven-Hot BBQ Pulled Pork Sandwich made with slow-roasted pulled pork in a smoky barbecue sauce topped with Vidalia-onion coleslaw on a toasted multigrain roll. (210 units, HQ in Boston, MA)
  • Ruby Tuesday is offering Pork Stuffed Skins for a limited time, featuring crispy potato skins stuffed with barbecue pulled pork and topped with bacon, cheese, sour cream, and scallions, served with ranch. (659 units, HQ in Maryville, TN)

  • McAlister’s Deli launched several BBQ Pork items: (337 units, HQ in Ridgeland, MS)
    • BBQ Pulled Pork Sandwich – pulled pork on ciabatta, topped with house-made coleslaw and barbecue sauce
    • BBQ Pulled Pork Spud – baked potato topped with barbecue pulled pork, pickles and barbecue sauce
    • BBQ Pulled Pork Nachos – tortilla chips topped with smoked pulled pork, RoTel and Cheddar Jack cheese, jalapeños, barbecue sauce, sour cream and green onions
  • Chuy’s unveiled a limited time Green Chile Festival menu with multiple pork items: (59 units, HQ in Austin, TX)
    • Green Chile Pork Tamales – two tamales filled with green chile-roasted pork topped with melted cheese and a choice of Hatch green chile or red chile sauces and served with green chile rice, refried beans and a side of sour cream
    • Bacon-Wrapped Pork Rellenos – topped with salsa brava, drizzled with spicy crema and served with one Fat Daddy Enchilada with green chile Rosado sauce, roasted green chiles, green chile rice and refried beans

  • Abuelo’s has added Pork Tenderloin Abrigada to their menu – three smoked and grilled bacon-wrapped pork tenderloin medallions, served with two enchiladas. (44 units, HQ in Lubbock, TX)
  • Bojangle’s Famous Chicken ‘n Biscuits brought back its Pulled Pork BBQ Sandwich, made with North Carolina-style pulled pork and coleslaw on a toasted, buttered bun. (619 units, HQ in Charlotte, NC)
  • Arby’s added a Ham ‘N Cheese Slider with smoked ham on a soft mini bun. (3,226 units, HQ in Atlanta, GA)
  • Hard Rock Cafe has brought back the Schnitzel Burger for Octoberfest it has a breaded pork schnitzel, Samuel Adams OctoberFest beer cheese sauce, bacon, sauerkraut, whole-grain mustard and arugula on a pretzel bun. (45 units, HQ in Orlando, FL)
    Champs Schnitzel

  • Champps Americana has added three pork items to their fall menu: (51 units, HQ in Wichita, KS)
    • Pork Loin Schnitzel – two crispy pork loin cutlets, lightly breaded and covered with a rosemary-mushroom gravy served with a side of braised red cabbage and Lyonnaise potatoes
    • Pork Loin Sandwich – crispy pork loin cutlet served on a buttered and grilled burger bun with lettuce, tomato, red onions and pickles served with a side of fries
    • Poutine – fries topped with bacon, a rosemary-mushroom gravy, shredded mozzarella, green onions and a sunny-side up fried egg
  • Auntie Anne’s and Schlotzsky’s partnered to create three pork Pretzel Dippers sandwiches available for a limited time at Schlotzsky’s: (347 units, HQ in Austin, TX)
    • The Hogfather – Italian sausage, pepperoni, cotto and Genoa salami topped with melted Muenster, Swiss and provolone cheeses with marinara dipping sauce
    • The Big Cheese – melted Muenster, Parmesan, provolone and Swiss cheeses with bacon and tomatoes, served with tomato-basil dipping sauce
    •  The Ham Dunk – Black Forest ham topped with melted Muenster, provolone and Swiss cheeses, served with Brewhaus cheese dipping sauce

  • Brio Tuscan Grill is offering a Tuscan Brunch Bowl, made with sausage, quinoa, kale, cremini mushrooms, zucchini, sunny-side eggs, tomatoes, Parmesan and Sriracha mayonnaise. (62 units, HQ in Columbus, OH)
  • Carl’s Jr. and Hardee’s released the Cinnamon Swirl French Toast Breakfast Sandwich, made with scrambled egg, American cheese, a choice of sausage, ham or bacon and maple syrup between two slices of cinnamon French toast. (Carl’s Jr: 1,188 units, HQ in Carpinteria, CA; Hardee’s: 1,847 units, HQ in St. Louis, MS)
  • Caribou Coffee added a Ham & Swiss English Muffin breakfast sandwich, made with smoked honey maple ham. (400 units, HQ in Minneapolis, MN)

  • Dunkin’ Donuts rolled out the Tailgater Breakfast Sandwich, made with a split-smoked sausage, egg, reduced-fat Cheddar cheese, fire-roasted peppers, grilled onions and ancho-chipotle sauce on a toasted French roll. (8,082 units, HQ in Canton, MA)
  • Bravo! Cucina Italiana added Sausage & Pepper Spaghettini with Oven Roasted Tomatoes combining sweet Italian sausage, peppadew peppers, roasted grape tomatoes, caramelized onions, basil, tomato compote, ricotta and fresh oregano. (48 units, HQ in Columbus, OH)
  • Bob Evan’s is featuring a Slow-Roasted Pork and Mushrooms Dinner – pork roasted for five hours and topped with pan-roasted gravy, sautéed onions and portabella mushrooms. (564 units, HQ in New Albany, OH)
  • Cousin’s Subs added a Wisconsin Brat & Bacon Sub, made with Johnsonville brat slices, bacon, Wisconsin Cheddar, sautéed onions, pickles and brown mustard on a pretzel bread sub roll. (117 units, HQ in Menomonee Falls, WI)
    MenuTrends INSIDER - Menu Activity Jun 15 - Aug 15_9-18-2015 6-35-53 AM_

  • Gordon Biersch Brewery Restaurant is offering an Oktoberfest menu featuring: (47 units, HQ in Chattanooga, TN)
    • German Sausage Small Plate – beer-poached brats sliced, drizzled with Marzen mustard and served with braised red cabbage and pretzel crostinis
    • Marzen Bratwurst Sandwich – grilled Marzen-simmered bratwursts served on toasted ciabatta with fresh sauerkraut, baby spinach, caramelized onions, GB pub sauce and Marzen mustard served with garlic fries
    • Oktoberfest Sausage Platter – three grilled sausages on a skewer, served with sauerkraut and bacon potato croquettes, braised red cabbage, Märzen mustard and pub sauce
  • Wienerschnitzel added a Bratwurst served with mustard, sauerkraut or grilled onions available for a limited time. (320 units, HQ in Irvine, CA)
  • am/pm has added two new pork items available for a limited time: (929 units, HQ in Houston, TX)
    • Cheddarwurst Smoked Sausage – smoked sausage with creamy Wisconsin Cheddar cheese
    • Breakfast Mini Chimis – packed with scrambled eggs, melted Cheddar cheese, breakfast potatoes and savory bacon

  • Rock Bottom Restaurant & Brewery has a Rocktoberfest menu available for a limited time: (34 units, HQ in Louisville, CO)
    • The German – trio of German beer bratwursts skewered, grilled and served over sauerkraut Cheddar mashed potatoes infused with onions and bacon, braised sweet and sour cabbage, smoky jalapeño mustard and rockin’ pub sauce
    • Rock Bottom Sausage Platter – Cajun Andouille sausage, German beer bratwurst and Polish kielbasa skewered, char-grilled and served over sauerkraut Cheddar mashed potatoes infused with onions and bacon, braised sweet and sour cabbage, smoky jalapeño mustard and rockin’ pub sauce
    • Rocktoberfest Combo – chorizo and Cotija pretzel bites with German beer bratwurst skewers served with spicy spinach dip, Santa Fe fries and smoky jalapeño mustard
    • Baby Brats – two mini bratwursts, beer-simmered and grilled then wrapped in pretzel buns with caramelized onions and topped with smoky jalapeño mustard and braised sweet and sour cabbage
  • Fazoli’s is highlighting an Ultimate Spaghetti Bowl with marinara, meatballs, Italian sausage, bacon and mushrooms. (217 units, HQ in Lexington, KY)

  • Red Robin Gourmet Burgers has launched two new pork items for Octoberfest: (489 units, HQ in Greenwood Village, CO)
    • Überburger – burger topped with candied bacon, grilled Bratwurst, Samuel Adams OctoberFest-glazed onions, Merkt’s beer cheese and beer mustard on a pretzel bun
    • Cheesy Beer Brat – Johnsonville bratwurst served on a cheesy baguette with roasted garlic aioli, bruschetta, onion, tomato and beer cheese dipping sauce
  • Uncle Maddio’s is added the Spicy Italian to it’s Fold’wich menu – pepperoni, salami and prosciutto, with fresh mozzarella slices, tomato, roasted red pepper, red onions, banana peppers, mixed greens and Italian dressing. (40 units, HQ in Atlanta, GA)
  • Carrabba’s Italian Grill launched their fall menu, which includes Rigatoni Al Forno – an oven-baked pasta made with marinara sauce, Romano and mozzarella cheeses, topped with Italian sausage, mozzarella and fresh milk ricotta cheese. (203 unites, HQ in Tampa, FL)
  • La Madeleine added Spicy Basque Country Pasta to the menu, which is prepared with chorizo, roasted garlic and red bell peppers then sautéed in a tomato Gruyere sauce. (72 units, HQ in Dallas, TX)
    Italiano Tim Horton

  • Tim Hortons launched new hand-crafted sandwiches made with pork: (884 units, HQ in Dublin, OH)
    • Italiano Grilled Bagel Sandwich – sundried tomato Asiago bagel topped with smoked ham, pepperoni, pesto sauce, fresh baby spinach, red onions and smoked mozzarella cheese
    • Bacon Grilled Cheese – crispy bacon with slices of Swiss, Cheddar and smoked mozzarella cheeses on sourdough panini bread
    • Avocado BLT – layered bacon, creamy avocado, lettuce and tomato on multigrain ciabatta
  • Sooter’s Coffee & Yogurt introduced breakfast sandwiches, many made with pork: (115 units, HQ in Omaha, NB)
    • Bacon, egg and Gouda breakfast sandwich
    • Sausage, egg and Gouda breakfast sandwich
    • Southwest Breakfast Burrito – eggs, potatoes, cheese, chorizo, black beans and corn