Pulled BBQ Pork Poutine Recipe

Pork shoulder: A cut of meat that becomes tender and flavorful when slow-cooked.

BBQ sauce: Adds a smoky, tangy flavor to the pork.

French fries: The crispy base of the poutine, can be frozen or homemade.

Cheese curds: Essential for an authentic poutine, they melt slightly but maintain a chewy texture.

Gravy: Adds a rich, savory element to the dish, tying all the flavors together.

To ensure your pulled pork is extra tender and flavorful, consider searing the pork shoulder in a hot pan with a bit of oil before placing it in the slow cooker. This step caramelizes the exterior, adding depth to the overall flavor. Additionally, when shredding the pork, mix in a bit more bbq sauce to keep the meat moist and enhance its taste.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are tender and can absorb flavors well, making them a good alternative for pulled meat dishes.

• pork shoulder - Substitute with jackfruit: For a vegetarian option, jackfruit has a similar texture to pulled pork when cooked and seasoned properly.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor profile that can complement the dish in a different but delicious way.

• bbq sauce - Substitute with hoisin sauce: Hoisin sauce provides a rich, slightly sweet flavor that can serve as a unique twist on traditional BBQ sauce.

• frozen or homemade french fries - Substitute with sweet potato fries: Sweet potato fries add a different flavor and nutritional profile, offering a slightly sweet taste.

• frozen or homemade french fries - Substitute with tater tots: Tater tots provide a crispy texture and can be a fun alternative to traditional fries.

• cheese curds - Substitute with mozzarella cheese: Mozzarella has a similar mild flavor and melts well, making it a good substitute for cheese curds.

• cheese curds - Substitute with feta cheese: Feta cheese offers a tangy flavor that can add a unique twist to the dish.

• gravy - Substitute with mushroom sauce: Mushroom sauce provides a rich, umami flavor that can complement the other ingredients well.

• gravy - Substitute with béchamel sauce: Béchamel sauce offers a creamy texture and can serve as a neutral base that pairs well with various flavors.

• Allow the pulled pork to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Transfer the pulled pork into an airtight container. If you have a lot of pork, consider dividing it into smaller portions for easier reheating.
• Store the pulled pork in the refrigerator for up to 4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• To freeze, place the pulled pork in a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• When ready to use, thaw the pulled pork in the refrigerator overnight. For a quicker method, use the defrost setting on your microwave.
• Reheat the pulled pork in a skillet over medium heat, adding a splash of bbq sauce or broth to keep it moist.
• For the french fries, cook them fresh when assembling the poutine. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 375°F until crispy.
• Cheese curds should be stored in the refrigerator in their original packaging or an airtight container. They are best used within a week.
• Gravy can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the gravy in a freezer-safe container for up to 3 months. Thaw in the refrigerator and reheat on the stove over low heat, stirring occasionally.

• Preheat your oven to 350°F (175°C). Spread the leftover french fries on a baking sheet in a single layer. Bake for 10-15 minutes until they regain their crispiness.
• While the fries are reheating, place the pulled pork in a microwave-safe dish. Cover with a damp paper towel to retain moisture and microwave on medium power for 2-3 minutes, stirring halfway through.
• For the gravy, pour it into a small saucepan and heat over medium-low heat, stirring occasionally until it reaches the desired temperature.
• If the cheese curds have hardened, you can soften them by placing them in a microwave-safe bowl and microwaving on low power for 20-30 seconds.
• Once all components are reheated, assemble your poutine by layering the crispy fries, softened cheese curds, warm pulled pork, and hot gravy. Enjoy your reheated pulled BBQ pork poutine!

• Slow cooker: Used to cook the pork shoulder slowly and evenly over 8 hours, ensuring it becomes tender and easy to shred.

• Forks: Utilized to shred the cooked pork shoulder into fine pieces.

• Oven or deep fryer: Necessary for cooking the french fries to a crispy perfection.

• Baking sheet: If using an oven, this will hold the french fries while they bake.

• Tongs: Handy for handling hot french fries and assembling the poutine.

• Large plate or serving dish: Used to assemble and serve the poutine.

• Ladle: Ideal for pouring gravy over the assembled poutine.

• Measuring cups: Essential for measuring out the bbq sauce, cheese curds, and gravy accurately.

Use a pressure cooker: Cut down cooking time for the pork shoulder by using a pressure cooker instead of a slow cooker. It can be ready in about an hour.

Pre-made fries: Opt for frozen french fries to save time on peeling and cutting potatoes.

Store-bought gravy: Use store-bought gravy to eliminate the need for making it from scratch.

Batch cooking: Cook extra pulled pork and freeze portions for future meals.

Microwave cheese curds: Slightly warm the cheese curds in the microwave to help them melt faster on the hot fries.