{"id":5912,"date":"2017-03-23T14:06:47","date_gmt":"2017-03-23T19:06:47","guid":{"rendered":"https:\/\/smithfieldculinary.c.test.foodmix.net\/smithfield\/?page_id=5912"},"modified":"2020-10-21T11:23:33","modified_gmt":"2020-10-21T16:23:33","slug":"trends","status":"publish","type":"page","link":"https:\/\/smithfieldculinary.c.test.foodmix.net\/smithfield\/menu-ideas\/bbq\/trends\/","title":{"rendered":"Trends"},"content":{"rendered":"

[vc_row el_id=”submenu-inside” css=”.vc_custom_1510349972573{margin-top: 75px !important;}”][vc_column][vc_column_text css=”.vc_custom_1510351065597{margin-bottom: 0px !important;}”]PORK CUTS AND PREPARATION STYLES<\/a> | TODAY\u2019S FLAVORS<\/a> | SIDES<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row bg_type=”bg_color” bg_override=”full” css=”.vc_custom_1510599741016{margin-top: 75px !important;padding-top: 40px !important;padding-bottom: 40px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}” bg_color_value=”#f2f2f2″ el_id=”PorkCutsPreparationStyles”][vc_column width=”1\/3″ css=”.vc_custom_1490490109684{padding-top: 0px !important;}”][vc_column_text css=”.vc_custom_1510599777332{margin-bottom: 0px !important;}”]<\/p>\n

Pork Cuts and Preparation Styles<\/h3>\n

[\/vc_column_text][\/vc_column][vc_column width=”2\/3″][vc_custom_heading text=”BBQ Really Does Mean Pork” font_container=”tag:h4|text_align:left” use_theme_fonts=”yes”][vc_column_text]According to Technomic, 57% of the Top 500 operators offer barbeque pork dishes on their menus, up from 48% in 2011. BBQ is also the leading preparation style for pork in many restaurant categories1<\/sup>:<\/p>\n

\"\"\"\"[\/vc_column_text][vc_separator color=”custom” accent_color=”rgba(0,0,0,0.15)” css=”.vc_custom_1510351816099{margin-top: 75px !important;margin-bottom: 75px !important;}”][vc_custom_heading text=”Today\u2019s Sizzling Pork Cuts” font_container=”tag:h4|text_align:left” use_theme_fonts=”yes”][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text]<\/p>\n

Pork Ribs: The Reigning Champ.<\/p>\n

\"\"<\/p>\n

– The current leading pork cut, and also the fastest growing!2<\/sup>
\n– The leading cut at both Fast and Limited Serve Restaurants.3<\/sup>
\n– 95.5% menu penetration.4<\/sup>
\n– The leading cut in both lunch and dinner applications.5<\/sup>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text]<\/p>\n

Pulled Pork Sandwiches for Everyone!<\/p>\n

\"\"<\/p>\n

– The leading pork entree at both lunch and dinner.6<\/sup>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator color=”custom” accent_color=”rgba(0,0,0,0.15)” css=”.vc_custom_1510352089494{margin-top: 40px !important;margin-bottom: 75px !important;}”][vc_custom_heading text=”Hot Preparation: \u201cLow \u2018n Slow\u201d” font_container=”tag:h4|text_align:left” use_theme_fonts=”yes”][vc_column_text]Barbecued, followed by grilled, are the commanding preparation style leaders for pork dishes. But coming up fast in 2017 is “low-and-slow cooking,” such as smoked, roasted and pulled.7<\/sup> Much of it’s popularity with consumers is derived from the fact that it’s not the easiest prep method to use at home.[\/vc_column_text][vc_row_inner el_class=”text-center”][vc_column_inner width=”1\/3″][vc_column_text]\"\"
\nBarbecued<\/strong>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_column_text]\"\"
\nGrilled<\/strong>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/3″][vc_column_text]\"\"
\nSmoked<\/strong>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1510600162230{margin-top: 35px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}” el_id=”TodaysFlavors”][vc_column width=”1\/3″ css=”.vc_custom_1490490109684{padding-top: 0px !important;}”][vc_column_text css=”.vc_custom_1510352348104{margin-bottom: 0px !important;}”]<\/p>\n

Today\u2019s Lip-Smacking Flavors<\/h3>\n

[\/vc_column_text][\/vc_column][vc_column width=”2\/3″][vc_custom_heading text=”Top Ten Regional BBQ Flavors8<\/sup>” font_container=”tag:h4|text_align:left” use_theme_fonts=”yes”][vc_column_text]\"BBQ_TrendsMAP_US\"<\/p>\n

<\/div>\n

Preferred barbecue flavors for pork dishes9<\/sup><\/strong><\/p>\n

\"BBQ_TrendsChart\"[\/vc_column_text][vc_separator color=”custom” accent_color=”rgba(0,0,0,0.15)” css=”.vc_custom_1510351816099{margin-top: 75px !important;margin-bottom: 75px !important;}”][vc_custom_heading text=”BBQ with a Healthy Twist” font_container=”tag:h4|text_align:left” use_theme_fonts=”yes”][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”5957″ img_size=”full” alignment=”center”][\/vc_column_inner][vc_column_inner width=”3\/4″][vc_column_text]In 2017, operators will position flavorful barbecued pork in lighter, healthier preparations for lunch and dinner, which will also appeal to health-conscious consumers.10<\/sup> In general, 37% of consumers say they\u2019re more likely to visit a restaurant with healthy options, even if they don\u2019t order them.11<\/sup><\/p>\n

Bowls and salads will feature a variety of barbecued meats served atop rice, grains and greens, from brisket to pulled pork to carnitas to barbacoa. These items will be positioned as healthy, protein-rich meal options packed with flavor.12<\/sup>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row bg_type=”bg_color” bg_override=”full” css=”.vc_custom_1510599836842{margin-top: 35px !important;padding-top: 40px !important;padding-bottom: 75px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}” bg_color_value=”#f2f2f2″ el_id=”Sides”][vc_column width=”1\/3″ css=”.vc_custom_1490490109684{padding-top: 0px !important;}”][vc_column_text css=”.vc_custom_1510354816978{margin-bottom: 0px !important;}”]<\/p>\n

Popular Pairings with Pork<\/h3>\n

[\/vc_column_text][\/vc_column][vc_column width=”2\/3″][vc_custom_heading text=”Top Ten Regional BBQ Flavors8<\/sup>” font_container=”tag:h4|text_align:left” use_theme_fonts=”yes”][vc_column_text]No matter if it’s BBQ as a side dish. Or a side dish with BBQ pork. Sides are bigger than ever.<\/p>\n

Pork consumer preferences when barbecued\/pulled pork is the main dish13<\/sup><\/strong><\/p>\n

\"\"[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column css=”.vc_custom_1510355294206{padding-top: 0px !important;}”][vc_column_text]<\/p>\n

1-3, 5-13 Technomic 2017 Center of the Plate Report
\n4 2017 Datassential MenuTrends<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row el_id=”submenu-inside” css=”.vc_custom_1510349972573{margin-top: 75px !important;}”][vc_column][vc_column_text css=”.vc_custom_1510351065597{margin-bottom: 0px !important;}”]PORK CUTS AND PREPARATION STYLES | TODAY\u2019S FLAVORS | SIDES[\/vc_column_text][\/vc_column][\/vc_row][vc_row bg_type=”bg_color” bg_override=”full” css=”.vc_custom_1510599741016{margin-top: 75px !important;padding-top: 40px !important;padding-bottom: 40px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}” bg_color_value=”#f2f2f2″ el_id=”PorkCutsPreparationStyles”][vc_column width=”1\/3″ css=”.vc_custom_1490490109684{padding-top: 0px !important;}”][vc_column_text css=”.vc_custom_1510599777332{margin-bottom: 0px !important;}”] Pork Cuts and Preparation Styles [\/vc_column_text][\/vc_column][vc_column width=”2\/3″][vc_custom_heading text=”BBQ Really Does Mean Pork” font_container=”tag:h4|text_align:left” use_theme_fonts=”yes”][vc_column_text]According\u2026<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":4133,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"templates\/bbq.php","meta":{"_acf_changed":false,"sticky_value_cpt":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-5912","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nBBQ Pork Recipe and Menu Trends from Smithfield Culinary Foodservice<\/title>\n<meta name=\"description\" content=\"BBQ is growing in popularity across the entire country. 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