Pulled Bacon Burrito
Pulled Bacon, Not Just Sliced
Pulled formats built their reputation on pork shoulder and brisket, low, slow cooks that break connective tissue down over hours. A pulled bacon application is a novel move into that same territory, but with a fraction of the labor, since the slab is already tender and fully cooked before it ever gets pulled.
The Menu Concept
- A warm flour tortilla filled with hand-pulled bacon from Jones Dairy Farm Fully Cooked Sous Vide Bacon Slab.
- Accompanied by seasoned breakfast potatoes, sautéed poblano peppers and onions, and queso blanco.
- Finished with Jones Dairy Farm Diced Bacon for a crisp textural contrast against the soft, pulled bacon.
Chef’s Notes
Warm the slab gently before pulling. Cold bacon shreds unevenly and fights the pull. Hold the pulled bacon covered, not exposed on a hot line, or it dries out fast. Add the diced bacon last, right before rolling the burrito, so it keeps its crunch against the softer pulled texture underneath.
Menu Fit
- Breakfast
- Brunch
- Handheld
- Fast Casual
- Grab-and-Go
This menu concept features
Fully Cooked Sous Vide Cherrywood Smoked Slab Bacon
This menu concept features
Raw Diced Bacon
This menu concept features
Fully Cooked Sous Vide Cherrywood Smoked Slab Bacon
This menu concept features
Raw Diced Bacon
Related Menu Ideas
Crispy Bacon Slab Tacos
Bacon Slab Burnt Ends
Bacon Slab Avocado Toast
