Pulled Pork Poutine Recipe

Prep and par-cook

Peel (optional) and cut russet potatoes into 1/3–1/2-inch fries. Rinse under cold water until water runs clear to remove starch. Pat dry thoroughly with clean towels. Toss potatoes with cornstarch, salt, pepper and smoked paprika until evenly coated.

First fry (blanch)

Heat 1 to 1.5 inches of vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Fry potatoes in batches for 4–6 minutes until just tender but not browned. Remove and drain on a wire rack or paper towels. Let cool — you can refrigerate at this point for crisper results.

Second fry (crisp)

Heat oil to 375°F (190°C). Fry the par-cooked fries in batches for 2–4 minutes until golden and crispy. Drain on a rack, season immediately with a touch more salt if desired, and keep warm while assembling poutine.

Season and smoke or roast

Pat the pork shoulder dry. Mix kosher salt, brown sugar, paprika, garlic powder, onion powder, ground mustard and black pepper. Rub the spice mix all over the pork, massaging into any crevices. If using a smoker: preheat to 225°F (107°C). Place pork fat-side up and smoke until internal temperature reaches 195–203°F (90–95°C), about 6–8 hours depending on size. Add apple cider vinegar to a water pan in the smoker to maintain moisture. If you do not have a smoker: preheat oven to 300°F (150°C), put pork in a roasting pan with 1 cup apple cider vinegar and 1 cup water in the bottom, cover tightly with foil and roast until 195–203°F internal (about 4–6 hours).

Rest and pull

Remove pork and let rest loosely tented with foil for 20–30 minutes. Using two forks or meat claws, shred the pork into bite-size pieces, discarding excess fat or bone. Reserve any accumulated juices and strain if desired for added flavor in the sauce.

Finish with apple butter BBQ sauce

Reserve 1/4 cup of the apple butter BBQ sauce for finishing/assembly. In a skillet over medium heat, combine shredded pork with about 1/2 to 3/4 cup apple butter BBQ sauce (adjust to taste) and 2–4 tablespoons of the reserved pork juices. Warm, stirring until pork is coated and heated through. Taste and add salt or vinegar to balance sweetness if needed.

Combine apple butter, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce and smoked paprika in a small saucepan. Bring to a simmer over medium heat, stirring frequently. Reduce heat to low and simmer gently for 8–10 minutes until slightly thickened. Season with salt to taste. Cool slightly; reserve 1/4 cup for assembly and use remainder to finish the pulled pork as directed above.

In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes to form a blond roux (do not let it brown). Gradually whisk in beef stock until smooth. Bring to a simmer, scraping up any browned bits, and simmer until thickened, 4–6 minutes. Stir in Worcestershire sauce, soy sauce, black pepper and salt. Taste and adjust seasoning. Keep warm; if gravy thickens too much, whisk in a little extra stock or water to reach desired pouring consistency.

Divide crispy fries among 4 warm plates or one large platter for sharing (serves 4). Scatter fresh cheese curds evenly over the hot fries so they begin to soften.

Spoon warm beef gravy evenly over fries and curds, enough to create that classic poutine melt but not so much that fries become soggy (about 1/2 cup gravy per serving).

Top each portion with a generous handful (about 3/4 cup) of warm apple-butter-bbq-coated pulled pork. Drizzle the reserved 1/4 cup apple butter BBQ sauce over the pork for extra shine and apple sweetness.

Finish with chopped chives for brightness and serve immediately while fries are hot and cheese curds are melty.