Barberitos Brings Back Pulled Pork
Barberitos, a fast-casual restaurant chain serving farm fresh burritos, tacos and other Southwestern favorites, has expanded its menu to include slow-cooked pulled pork as a protein option on any entre through March.
Pork is as popular as it has ever beenit's even predicted to surpass beef by the end of the yearand giving customers the option to add it to their entre reflects that growing demand. Barberitos' recipe, which involves rubbing the pork with a secret combination of seven spices before cooking it for hours at a low temperature, ensures the meat is both tender and flavorful.
"Pulled pork is a staple of Southwestern cuisine," Founder and CEO Downing Barber said. "Our pulled pork is packed with Barberitos flavor, and we're pleased to offer it to our guests as a new, hearty protein option."
Founded in 2000 by CEO Downing Barber, Barberitos has grown to 48 locations in Alabama, Georgia, Florida, Tennessee, South Carolina, and North Carolina. This Southwestern Grille & Cantina's specialties include burritos, quesadillas, tacos, nachos and homemade salsas, as well as fresh cheese dip melted daily and hand-smashed guacamole. Barberitos' mission is to become the market leader in the quick-serve burrito industry. The fast-causal restaurant is committed to serving the freshest and highest quality food in a prompt, efficient manner with great customer service. Franchising opportunities are available. For more information, visit www.Barberitos.com.
If you'd like more information about this topic, or to schedule an interview with Barberitos, please e-mail Molly Huff at email@example.com.<