Restaurants›The Flying Pig Yaletown›Andrew’s Pulled Pork Poutine Recipe

Andrew’s Pulled Pork Poutine Recipe

Inspired by The Flying Pig Yaletown
Time10h
Serves4

pemberton valley fries, cheese curds, gravy

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Ingredients

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Fries

Pulled Pork

Gravy

Toppings

Method

Fries

1

Prepare the Fries

Heat oil in a deep fryer or large pot. Fry the Pemberton Valley fries until golden brown and crispy. Drain on paper towels, and sprinkle with salt.

Pulled Pork

2

Cook the Pulled Pork

In a slow cooker, combine the pork shoulder, chopped onion, minced garlic, black pepper, paprika, cumin, salt, and BBQ sauce. Cook on low for 8 hours or until the pork is tender and easily shredded.

Gravy

3

Make the Gravy

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in beef broth, stirring continuously until the gravy thickens. Season with salt and black pepper.

Assembly

4

Assemble the Poutine

On a plate, layer the crispy fries, followed by the pulled pork. Top generously with cheese curds and ladle hot gravy over the top. Serve immediately.