Pulled pork poutine takes the beloved Canadian dish of crispy fries, cheese curds, and rich gravy and layers it with tender, smoky pulled pork. It’s a hearty, indulgent meal that combines the best of barbecue and comfort food. The tangy pork and savory gravy meld with the squeaky curds and crisp fries for a truly satisfying dish.
Ingredients
- 3 lb (1.4 kg) pork shoulder (also called pork butt), cut into 4 large chunks
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) smoked paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt
- 1 cup (240 ml) barbecue sauce (your favorite, plus more for serving)
- 1/2 cup (120 ml) chicken broth or water
- 2 lb (900 g) frozen french fries (or homemade, see tips)
- 1 1/2 cups (170 g) cheese curds (or fresh mozzarella pearls, see tips)
- 2 cups (480 ml) beef gravy (canned or homemade, see recipe note)
- 2 tbsp (30 ml) chopped fresh parsley (optional, for garnish)
Instructions
- Season the pork: In a small bowl, mix the paprika, garlic powder, onion powder, pepper, and salt. Rub the spice mixture all over the pork chunks.
- Sear the pork: Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the pork chunks in a single layer (work in batches if needed) and sear for 3–4 minutes per side, until browned. Transfer the pork to a plate.
- Slow-cook the pork: Pour the barbecue sauce and chicken broth into the pot, scraping up any browned bits. Return the pork to the pot, turning to coat. Cover and cook on low heat (either on the stovetop at a gentle simmer or in a 300°F / 150°C oven) for 3 to 3 1/2 hours, until the pork is fork-tender and shreds easily. Check once or twice and add a splash of water if the liquid dries out.
- Shred the pork: Remove the pork from the pot and let it rest for 10 minutes. Shred with two forks, discarding any large fat pieces. Return the shredded pork to the sauce and keep warm.
- Cook the fries: While the pork cooks, prepare the french fries according to package directions (usually baking at 425°F / 220°C for 20–25 minutes). For homemade fries, see the tip below.
- Heat the gravy: In a small saucepan, warm the beef gravy over medium heat until hot.
- Assemble: Place the hot fries on a large platter or in individual bowls. Scatter the cheese curds over the hot fries so they start to soften. Spoon the pulled pork over the top, then pour the hot gravy over everything. Garnish with parsley if using. Serve immediately.
Tips
- Cheese curds: If you can’t find cheese curds, use fresh mozzarella pearls (the small balls) or a mild cheddar cut into small cubes. They won’t squeak like curds, but they’ll still melt nicely.
- Gravy: For a richer gravy, use a quality canned beef gravy or make your own from pan drippings and stock. If using store-bought, choose one with a deep flavor, and you can add a splash of Worcestershire sauce.
- Fries: For the crispiest results, use a thicker-cut fry (like steak fries) and bake them on a wire rack over a baking sheet so air circulates. Avoid overloading the pan, which makes them steam instead of crisp.
- Make ahead: The pulled pork can be made up to 3 days in advance and reheated gently on the stovetop. Assemble the poutine only when ready to serve, as the fries will get soggy.
Serving Suggestions
Serve this poutine as a main dish with a crisp green salad or pickled vegetables to cut the richness. It’s also great for game day or a casual dinner party. Pair with a cold beer or a tangy coleslaw on the side.
Variations
- Pulled Chicken Poutine: Swap the pork for shredded rotisserie chicken or poached chicken breast. Reduce the cooking time to about 20 minutes for the chicken, and use a lighter gravy.
- Smoky Chipotle: Add 1–2 chipotle peppers in adobo sauce (minced) to the barbecue sauce for a smoky, spicy kick.
- Breakfast Poutine: Top the assembled poutine with a fried or poached egg and a sprinkle of green onions.
- Vegetarian: Use roasted mushrooms or jackfruit in place of the pork, and use a vegetarian gravy. Cook the mushrooms until they release their liquid and brown.
Storage and Reheating
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. The fries and assembled poutine are best eaten immediately; refrigerating them will make them soggy. To reheat the pork, place it in a saucepan with a splash of water or broth and warm over medium heat until hot (165°F / 74°C). You can also reheat the pork in the microwave, but the texture will be less tender. For the fries, reheat them in a 400°F (200°C) oven for 5–7 minutes to crisp them up, then add fresh gravy and curds.
Frequently Asked Questions
Can I use a slow cooker for the pulled pork? Yes. After searing, transfer everything to a slow cooker and cook on low for 8–10 hours or on high for 4–5 hours, until the pork is fork-tender.
What if I don’t have cheese curds? Use fresh mozzarella pearls, or even a mild cheddar cut into small cubes. The texture won’t be exactly the same (no squeak), but it will still be delicious.
Can I make this gluten-free? Yes. Use gluten-free barbecue sauce, gluten-free gravy (or make a cornstarch-thickened gravy), and check that your fries are gluten-free (most frozen fries are, but check the label).
How do I get the fries extra crispy? Soak homemade fries in cold water for 30 minutes before frying or baking to remove excess starch. Dry them thoroughly, then cook at a high temperature (425°F / 220°C) in a single layer on a wire rack.
Can I use a different cut of pork? Pork shoulder is ideal because it has enough fat to stay moist during long cooking. Pork loin will dry out, so it’s not recommended.
How do I store leftovers? Keep the pork, fries, and gravy separately in the fridge. The pork and gravy last 3–4 days; the fries are best eaten the same day. Reheat the pork and gravy on the stovetop, and reheat fries in the oven to crisp them.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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