Industry News | July 26, 2016

Boudin Pulls Out New Barbecue Pork Menu Items

image used with permission.

Inspired by the flavors of a summertime backyard barbecue, Boudin, home of the Original San Francisco Sourdough, has introduced three new menu items featuring seasoned, seared, and slow-roasted barbecue pork. The limited time seasonal offerings are available beginning July 27 at all Boudin SF locations, which offer a unique fast-casual dining experience serving breakfast, lunch, and dinner.

These new items include:

· Classic BBQ Pork Sandwich: Slow-roasted and hand-pulled pork tossed in sweet and savory barbecue sauce, topped with crunchy house made coleslaw, and served hot on a garlic-buttered, toasted sourdough baguette ($9.29)

· Aloha Pork Sandwich:  Slow-roasted and hand-pulled pork slathered with an island-inspired ginger soy barbecue sauce featuring a hint of honey, topped with house-made caramelized pineapple, tangy pickled red onion, and fresh-chopped cilantro, served hot on a garlic-buttered, toasted sourdough baguette ($9.49)

· Luau Pork Salad: A mix of spring greens and cabbage topped with warm, slow-roasted pulled pork tossed in ginger soy barbecue, caramelized pineapple and tangy pickled red onion made in house, fresh-chopped cilantro, crunchy red bell peppers, cucumbers, carrots, and toasted almonds served with a zesty ginger soy barbecue vinaigrette ($10.29)

“Our new menu additions capture the spirit of the summer season by combining tender, succulent, and slow-roasted pork shoulder with the perfect balance of savory, sweet, and zesty barbecue flavors,” says Alan Skversky, Boudin Bakery’s corporate chef. “Featuring a fresh mix of house-made ingredients, like our crunchy coleslaw, caramelized pineapple, and pickled red onion, each menu item delivers a bright taste of summer while also complementing our world-famous, fresh baked sourdough bread.”

Additionally, Boudin SF’s Cobb Salad will be returning to the menu by popular demand. 

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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