Pulled Pork Poutine Recipe

Season pork

Pat pork shoulder dry. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a small bowl. Rub the spice mixture all over the pork.

Heat a heavy oven-safe pot or Dutch oven over medium-high heat and add neutral oil. Sear the pork on all sides until browned, about 3–4 minutes per side.

Add apple cider vinegar and water to the pot, cover with a lid, reduce heat to low and simmer gently (or transfer to a 300°F/150°C oven) for 2.5–3 hours, until pork is fork-tender and easily shredded. Check once and add more water if necessary to maintain a shallow braising liquid.

Remove pork to a cutting board and let rest 10 minutes. Use two forks to shred into bite-sized pieces. Reserve 1/2 cup of the braising liquid to mix into the pulled pork to keep it moist.

Whisk together mayonnaise, sour cream, buttermilk, chopped parsley, chopped chives, dried dill, minced garlic, hickory liquid smoke, lemon juice, salt, and black pepper in a bowl until smooth. Taste and adjust salt or lemon to preference. Refrigerate until ready to use (can be made up to 2 days ahead).

Prepare fries

Cut potatoes into 1/3–1/2-inch fries. Place cut fries in cold water and soak 30 minutes to remove excess starch. Drain and dry thoroughly on clean towels.

Toss dried fries with cornstarch, salt, and black pepper until lightly coated. This helps achieve a crisp exterior.

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until tender but not very brown. Use a slotted spoon to transfer to a wire rack or paper towels to drain.

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crisp. Drain on a rack or paper towels and season with a pinch of salt immediately.

If you prefer oven fries: toss coated fries with 1 tbs oil and spread on a baking sheet in a single layer. Roast at 425°F (220°C) for 30–35 minutes, flipping halfway, until golden and crisp.

Thinly slice onion and set aside to scatter over finished poutine.

In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook 1–2 minutes, stirring constantly, until the mixture is a light golden roux.

Slowly whisk in the beef stock, ensuring no lumps. Bring to a simmer and cook 4–6 minutes until thickened. Stir in Worcestershire sauce, salt, and black pepper. Taste and adjust seasoning. Keep warm on low; if too thick, thin with up to 1/4 cup additional stock or water.

Preheat oven to 200°F (95°C) or use a warming drawer. Place a generous portion of hot fries on each serving plate or shallow bowl.

Scatter cheese curds evenly over the fries while fries are hot so they begin to soften.

Top with a heaping scoop (about 3/4–1 cup) of warm pulled pork. Drizzle 2–3 tbs of the reserved braising liquid over the pork if it seems dry.

Ladle hot gravy over the fries, cheese curds, and pulled pork — enough to coat and melt the curds (about 1/3–1/2 cup per serving).

Drizzle 1–2 tbs of hickory ranch sauce over the top and scatter thinly sliced onions and chopped parsley as garnish.

Serve immediately while hot and the cheese is melty. Provide extra hickory ranch on the side.