Whiskey-braised Pork Poutine Recipe
beef tallow fries, wisconsin cheese curds, whiskey-braised pork shoulder, pickled red onion, pork gravy
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Ingredients
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Fries
Whiskey-Braised Pork
Toppings
Method
Fries
- 1
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into fry-shaped sticks.
- 2
Heat the Tallow
In a large pot or deep fryer, heat the beef tallow to 350°F (175°C).
- 3
Fry the Potatoes
Carefully add the potato fries to the hot tallow in batches. Fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
- 4
Season the Fries
While still hot, sprinkle the fries with salt to taste.
Whiskey-Braised Pork
- 5
Sear the Pork
In a large, heavy-bottomed pot, heat a little oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 4-5 minutes per side.
- 6
- 7
Deglaze with Whiskey
Pour in the whiskey, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.
- 8
Add Remaining Ingredients
Return the pork to the pot along with beef broth, brown sugar, salt, black pepper, and thyme. Bring to a simmer.
- 9
Braise the Pork
Cover the pot and reduce the heat to low. Cook for 2-3 hours, or until the pork is tender and easily shredded.
- 10
Assembly
- 11
Plate the Poutine
On a large plate, layer a generous portion of fries, followed by a layer of whiskey-braised pork.
- 12
Add Toppings
Top with Wisconsin cheese curds, pickled red onions, and a drizzle of warm pork gravy.
- 13
Serve
Serve immediately while hot and enjoy your whiskey-braised pork poutine!