Pulled Pork Poutine – savory pulled pork slow roasted to tender perfection piled high on top of a bed of crisp french fries and cheese. A delicious Canadian dish.
Last month, my husband and I traveled to Calgary and while we were there, we were invited to attend the Calgary Stampede. The Stampede is a ten-day event and called The Greatest Outdoor Show on Earth. The Stampede features not only the rodeo but also a parade, midway, shows, concerts and agricultural competitions.
Just like the Houston Rodeo, there were plenty of unique foods to choose from.
I was especially intrigued by Poutine.
Poutine was completely new to me. We saw it listed on menus throughout Calgary, in nice sit-down restaurants as well as in fast-food establishments. It was explained to me that traditional Poutine is simply a plate of french fries topped with cheese curds and gravy. At the Stampede however, we saw many other toppings and one that really caught my eye was Pulled Pork Poutine.
I love to make pulled pork. The meat slow cooking in the oven makes the pork extremely tender and downright delicious. I knew right away, I was going to recreate a Pulled Pork Poutine as soon as I got home. I used my family’s favorite Pulled Pork Recipe to make the Pulled Pork which we enjoyed as sandwiches and saved a little to use the next day for this Poutine.
Poutine is a really great idea. It’s simple and fun too.
I simply baked french fries. I used a brand I found in the freezer section of my grocery, then topped the baked fries with shredded sharp cheddar cheese and spooned the pulled pork over the top. I didn’t use the traditional cheese curds because I didn’t have any. We were perfectly happy with the cheddar cheese.
Pulled Pork Poutine - savory pulled pork slow roasted to tender perfection piled high on top of a bed of crisp french fries and cheese. A delicious Canadian dish.
- 3-4 pound pork shoulder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion
- 3 cloves of garlic
- 1/3 cup brown sugar
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground ginger
- 1 cup prepared barbecue sauce
- 1/4 cup ketchup
- 1- 1 1/2 cups water (if necessary)
- 20 ounces frozen french fries
- 1 cup cheddar cheese , shredded
- TO MAKE THE PULLED PORK
- Rinse the pork and pat dry with paper towels.
- In a small bowl, mix together the smoked paprika, salt, dry mustard, chili powder and black pepper. Season all sides of the pork with the spice mixture.
- In a large Dutch oven, heat the olive oil over medium-high heat, brown the meat on all sides until a golden crust forms, about 5 minutes per side.
- While the pork is searing, make the barbecue sauce. (See instructions below)
- After the pork is seared on all sides, transfer the pork to a plate.
- Thinly slice one half of the onion. Add the onion slices to the heated pot. Cook for a minute, then chop 1 clove of the garlic and add it to the pot.
- Cook the onions and garlic for about 30 seconds more, then remove the pot from the heat.
- Return the pork to the Dutch Oven, then pour the barbecue sauce over the top of the pork. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid.
- Cover the pot and place it in the oven to braise until the meat is fork tender, about 3 hours.
- Transfer to a serving platter and serve.
- TO MAKE THE SAUCE
- Roughly chop one half of the onion and place in the food processor.
- Add the brown sugar, cumin, chili powder, smoked paprika and ginger to the food processor and pulse until the onion is finely chopped.
- Pour in the barbecue sauce and the ketchup and pulse a few times to mix.
- TO MAKE THE POUTINE
- Prepare the french fries according to package directions.
- Top the fries with the shredded cheese.
- Place the pulled pork over the fries and add as much gravy from the pulled pork as you like.
The pulled pork takes about 4 hours to cook. I love to make the pulled pork and enjoy pulled pork sandwiches and use the leftover pork to make the poutine the next day.
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