Pulled Pork Sandwich (Kids)

Ingredients

Spent Grain Brioche: 2% milk, fresh yeast, bread flour, sugar, kosher salt, spent grains, liquid egg, unsalted butter

Crispy Onions: Yellow onions, buttermilk, cornstarch, kosher salt, paprika, garlic powder, black pepper

Red BBQ Sauce: Shallots, garlic, canola oil, kosher salt, black pepper, paprika, sage, rosemary, thyme, yellow sugar, molasses, apple cider vinegar, apple juice, honey, vegan Worcestershire sauce, ketchup, apple sauce, Dijon mustard, beer.

• Vegan Worcestershire sauce: Soy sauce, apple cider vinegar, yellow sugar, Dijon mustard, garlic powder, onion powder, black pepper

Puled Pork: Brine: Apple juice, water, yellow sugar, kosher salt, lemon juice, dry thyme, dry rosemary, peppercorn, orange juice concentrate, Pork Rub: Kosher salt, black pepper, granulated onion, garlic powder, paprika, Bone-in pork shoulder, apple juice, apple cider vinegar

Apple Slaw: Shredded cabbage, carrot, red onion, green apple, red cabbage, mayonnaise, apple cider vinegar, white sugar, Dijon mustard, kosher salt, black pepper.

Allergy Information

Dairy – Spent grain brioche bun, crispy onions

Wheat – Spent grain brioche bun, Red BBQ sauce

Egg – Spent grain brioche bun, apple slaw

Soy – Apple slaw, red BBQ sauce

Mustard – Red BBQ sauce, trace elements from crispy onions.

To remove the soy allergen remove the apple slaw and sub out the red BBQ sauce. Feel free to request another suitable sauce as a replacement.

To remove the wheat allergen, substitute for a vegan, gluten-free bun and sub out the red BBQ sauce as stated above.

To remove the dairy allergen, sub out the spent grain brioche for a gluten-free bun and remove the crispy onions.

To remove the egg allergen remove the apple slaw and substitute the spent grain brioche for a vegan, gluten-free bun.

To remove the mustard allergen, remove the red BBQ sauce. trace elements remain from crispy onions.

For all other potential allergens, please ask your server to see allergy codex binder for all menu item ingredients.

Additional information