A Chinese staple made simple. Heat shredded pot roast, stir in spinach and hoisin sauce, wrap in bao bun and steam!
Pulled pork, layered on top of tortilla chips, jalapenos, queso fresco, drizzled with Ken’s Cannon Barbecue Sauce, served with sour cream and salsa verde.
It happens – hungry customers can’t decide between a delicious breakfast or a BBQ lunch. Menuing this hearty wrap saves the day! Seriously though, the flavor combinations in this brunch dish are sure to impress.
Tender polled pork dripping with Sweet Baby Ray’s barbecue sauce, served on a toasted bun with crisp slaw. A must have dish for any summer-loving menu!