Tasty Pulled Pork Poutine

Finding the perfect comfort food mashup can feel like searching for a needle in a haystack. Between juggling family dinner preferences and trying to put an interesting spin on familiar favorites, it’s easy to fall back on the same old recipes we’ve made a hundred times before.

That’s where this pulled pork poutine comes in: it combines the best of smoky BBQ with the comfort of classic Canadian poutine, creates minimal dishes to wash, and lets you prep most components ahead of time – perfect for those nights when you want something special without spending hours in the kitchen.

What Kind of Cheese Curds Should I Use?

Cheese curds are the star of any good poutine, and freshness is key here. The best curds for poutine are fresh cheddar curds that “squeak” when you bite into them – this squeaking is actually a sign of freshness and proper texture. While you can use any cheddar cheese curds you find at the store, try to get them from a local cheese shop or dairy if possible, since curds are best when they’re less than 24 hours old. If you can’t find traditional cheddar curds, white cheddar curds will work just as well. Just make sure to let them come to room temperature before adding them to your poutine, as cold curds won’t melt as nicely when the hot gravy hits them.

Options for Substitutions

This poutine recipe can be adapted with several easy swaps if you need them:

• Cheese curds: While authentic poutine really needs cheese curds for that signature squeak and texture, if you absolutely can’t find them, you can use chunks of mozzarella. The taste won’t be the same, but it’ll still be tasty!
• Cornflour and regular flour: You can use all-purpose flour instead of cornflour for thickening – just double the amount. For a gluten-free version, use potato starch or arrowroot powder in equal amounts.
• Frozen fries: Any style of frozen fries works here – crinkle cut, steak fries, or even sweet potato fries for something different. Just adjust cooking time according to package instructions.
• Shallot: No shallots? Use 1/4 cup finely diced yellow or white onion instead.
• Apple cider vinegar: White vinegar or rice vinegar can work in place of apple cider vinegar – use the same amount.
• Parsley: Feel free to swap parsley with chopped green onions or chives for garnish, or skip it altogether.

Watch Out for These Mistakes While Cooking

The biggest challenge when making poutine is achieving that perfect gravy consistency – too thick and it won’t distribute properly, too thin and it’ll make your fries soggy. To nail the gravy, always mix your cornflour with cold water before adding it to the hot liquid, and add it gradually while whisking constantly to prevent lumps. Another common mistake is using fries that aren’t crispy enough – make sure to bake them until they’re golden brown and crunchy, as they’ll need to stand up to the weight of the toppings without getting mushy. When assembling your poutine, timing is crucial – have your pulled pork warmed up, your gravy hot but not boiling, and your cheese curds at room temperature (cold curds won’t melt properly). For the best experience, serve and eat immediately after assembly, as poutine waits for no one – the perfect balance of crispy fries, melty curds, and hot gravy starts to decline after just a few minutes.

What to Serve With Poutine?

Since pulled pork poutine is already pretty filling, you’ll want to keep your sides simple and light. A crisp coleslaw with a tangy vinegar dressing helps cut through the richness of the gravy and cheese curds, while adding a nice crunch to your meal. I like to serve this dish with some pickled vegetables on the side – think dill pickles or pickled onions – which add a nice acidic kick that balances out all those comfort food flavors. For a fresh element, a simple green salad dressed with lemon vinaigrette works great, though honestly, this loaded poutine is often hearty enough to be a meal all on its own!

Storage Instructions

Keep Components Separate: For the best results, store the gravy, pulled pork, and fries separately. Keep the gravy and pulled pork in airtight containers in the fridge for up to 4 days. The cheese curds should stay in their original packaging in the fridge until you’re ready to use them.

Make Ahead: You can prepare the gravy and pulled pork up to 3 days in advance – this actually lets the flavors develop even more! Just keep them in separate containers in the fridge. When you’re ready to serve, cook fresh fries and warm up the gravy and pork separately.

Warm Up: Heat the gravy in a saucepan over low heat, stirring occasionally. Warm the pulled pork in the microwave or in a covered pan. For the fries, it’s best to cook them fresh – reheated fries just won’t have that same crispy texture that makes poutine so good!

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2800
• Protein: 150-170 g
• Fat: 170-190 g
• Carbohydrates: 200-220 g

Ingredients

• 3 tablespoons cornflour
• 2 tablespoons water
• 4 tablespoons butter, unsalted
• 1 minced shallot
• 1/2 teaspoon minced garlic
• 1/4 cup regular flour
• 2 cups beef stock, low sodium
• 2 cups chicken broth, low sodium
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 1 teaspoon worcestershire sauce
• 1 teaspoon ground black pepper
• 1 26-ounce bag frozen thin-cut fries
• 1½-2 cups cheddar cheese curds, room temperature
• 2 cups of cooked pulled pork
• 2 tablespoons finely chopped italian parsley for garnish

Step 1: Prepare the Cornstarch Mixture

Start by using a small bowl to combine cornstarch and water.

Whisk these ingredients together until well combined, then set the bowl aside for later use.

Step 2: Sauté Aromatics and Create Roux

In a large saucepan, melt butter over medium-low heat.

Once melted, add the shallot and garlic, sautéing while stirring frequently for 1-2 minutes.

Add flour to the pan and continue to sauté, stirring often, for 4-5 minutes or until the mixture becomes golden brown.

This creates a flavorful roux, which is the base for your gravy.

Step 3: Make the Gravy

Pour beef stock, chicken stock, ketchup, vinegar, Worcestershire sauce, and black pepper into the saucepan with the roux.

Stir everything together until well combined.

Raise the heat to medium-high and wait for the mixture to reach a boil.

Once boiling, add the previously prepared cornstarch mixture.

Whisk everything together to combine and let it cook, stirring often, for another 3-5 minutes until the gravy thickens noticeably.

Reduce the heat to low to keep the gravy warm.

Step 4: Bake the Fries

While the gravy is thickening, bake fries according to the package directions.

For added crispiness, consider baking them a few minutes longer than suggested.

If desired, make homemade boardwalk fries using your own recipe.

Once done, transfer the fries to a large serving bowl or a clean cast iron pan for a rustic presentation.

Step 5: Assemble the Poutine

If necessary, increase the heat on the gravy to ensure it’s hot.

Pour several ladles of gravy over the baked fries.

Add most of the cheese curds and pulled pork, using tongs to gently toss everything together.

Top the poutine with the remaining cheese curds, pulled pork, and an additional spoonful of gravy for added flavor.

Garnish with chopped parsley.

Step 6: Serve

Serve the poutine immediately while it’s hot and fresh.

Enjoy this savory dish as a meal or a remarkable appetizer at your next gathering.