Each 8-lb., bone-in butt is wrapped in a pre-smoked net, infusing flavor throughout the cooking process as the pork develops its signature barbecue bark. The vacuum-sealed packaging helps reduce the risk of cross-contamination and allows the pork to cook evenly and consistently. This high-yield product allows maximum usage with minimal waste, since the cooked pork can be customized for a variety of applications and flavor profiles.
“Barbecue pork dishes are always popular, and the growth in sales volume over the past few years makes it clear that restaurant patrons can’t get enough,” says Kristen Orr, associate brand manager for Smithfield Foodservice. “Our Cook-in-Bag Smoked Pork Butt is an innovative, easy way for operators to meet this demand.”