Poutine Recipe

Prep and soak

Wash and peel (optional) the potatoes. Cut into hand-cut fries about 1/2-inch thick. Place cut fries in a large bowl and cover with cold water. Refrigerate and soak at least 30 minutes (up to 2 hours) to remove excess starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

Par-fry

Heat oil in a heavy pot or deep-fryer to 325°F (163°C). Working in batches to avoid crowding, fry the dried potatoes for 4–5 minutes until cooked through but pale and slightly tender. Remove with a slotted spoon and drain on a wire rack or paper towel-lined sheet. Let rest 10 minutes.

Final fry

Raise oil temperature to 375°F (190°C). Fry the par-fried potatoes in batches for 2–3 minutes or until golden-brown and crisp. Remove and drain on a rack or paper towels, then immediately season with kosher salt to taste (use the 1 tablespoon as a guideline). Keep warm in a single layer in a 200°F (95°C) oven while finishing other components.

Cook pork

Season the pork shoulder with salt, black pepper, smoked paprika, and brown sugar. Place the pork in a slow cooker or heavy ovenproof pot with the quartered onion, smashed garlic, and 1 cup broth. If using a slow cooker, cook on low 6–8 hours or high 3–4 hours until fork-tender. If using an oven, cover and roast at 300°F (150°C) for 3–4 hours until tender.

Shred

Remove pork to a cutting board and let rest 5 minutes. Using two forks, shred the meat into bite-sized pieces. Skim any excess fat from the cooking liquid and reserve a few tablespoons of the liquid to moisten the pork if desired. Keep warm.

Make roux

In a medium saucepan over medium heat, melt the unsalted butter. Add the flour and whisk constantly for 2–3 minutes until the mixture is a light golden blond and smells slightly toasty (this cooks out the raw flour taste).

Finish gravy

Gradually whisk in the beef stock, ensuring no lumps remain. Add Worcestershire sauce, soy sauce, and freshly ground black pepper. Bring to a gentle simmer and cook 5–7 minutes until thickened to a gravy consistency that will coat the back of a spoon. Taste and season with salt as needed. If the gravy is too thick, thin with a few tablespoons of water or reserved pork liquid.

Assemble poutine

Divide the hot fries among 4 shallow bowls or plates (serves 4). Scatter about 1/2 cup fresh cheese curds over each portion so curds nestle into the fries. Top each portion with an even amount of pulled pork (about 6 ounces per serving) and spoon hot gravy generously over the top so it melts the curds.

Garnish and serve

Sprinkle thinly sliced green onions over each plate and, if using, a small spoon of chopped parsley. Serve immediately while fries are crisp and gravy is hot so curds soften but retain some texture.