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Pulled Pork and Potato Poutine

COOKING TIME: 6–8 hours for pork 40–50 min. for potatoes 10 min. gravy
Prep Time20 mins
Cook Time8 hrs

Ingredients

Pulled Pork

  • 6 slices bacon chopped
  • 1 boneless pork shoulder butt roast about 3 lbs/1.5 kg, cut into 2-inch cubes
  • 1 Tbsp 15 mL vegetable oil
  • 3 cloves garlic minced
  • 2 onions coarsely chopped

POTATO POUTINE

  • 3 lbs 48 oz. Ontario potatoes, scrubbed, cut in ½-inch x 3-inch strips
  • 3 Tbsp 45 mL olive oil
  • 2 tsp 10 mL kosher salt
  • ¼ tsp 1.25 mL freshly ground black pepper
  • 8 oz. 225 grams white cheese curds
  • Parsley chopped (optional)
  • 1 Tbsp 15 mL dried thyme
  • • 1 tsp 5 mL smoked paprika, mild or hot
  • •1 bay leaf
  • ½ tsp 2.5 mL salt
  • ¼ tsp 1.25 mL freshly ground black pepper
  • 350 mL cups cider vinegar
  • 1½ cups 350 mL root beer (not diet)
  • 3 Tbsp 45 mL cornstarch
  • 3 Tbsp 45 mL cold water

Instructions

Pulled Pork

  • In a large Dutch oven or deep pot, cook bacon over medium high heat, stirring for about 5 minutes or until crisp. Transfer to a plate lined with paper towels. Set aside.
  • In batches, add pork (shoulder or roast) to skillet and cook, for about 4 minutes or until browned all over, adding oil if needed. Using a slotted spoon, transfer to slow cooker.
  • Add garlic, onions, thyme, smoked paprika, bay leaf, salt and pepper to skillet and sauté for about 5 minutes, or until fragrant. Add onion mixture to slow cooker. Add root beer and vinegar to skillet, bring to a boil and cook for about 5 minutes, scraping up any browned bits from the pan. Pour over pork mixture in slow cooker and add reserved bacon.
  • Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until pork is fork tender.
  • Lift the pieces of pork out of the cooking liquid and transfer to a large bowl. When cool enough to handle, use two forks or your fingers to shred the meat into pieces. Remove and discard bay leaf and any large pieces of fat.
  • Strain the cooking liquid into a measuring cup (liquid should measure 4 cups). The vegetables can be chopped and mixed in with the pork if desired. Pour cooking liquid into a saucepan. Set aside.

POUTINE:

  • Preheat oven to 400°F. In a large bowl, toss potatoes with oil, salt, and pepper. Spread on a single layer on a rimmed baking sheet lined with parchment paper (or a 9 x 13-inch casserole dish). Bake for 40 to 50 minutes, stirring once or twice, until browned and tender.
  • In a bowl, whisk together cornstarch and water. Pour into reserved saucepan with cooking liquid. Bring mixture to a boil, simmer for 5 minutes, until thickened.
  • To serve, divide potatoes evenly among individual serving plates. Spoon pork on top of potatoes and top with cheese curds. Ladle gravy over pork and potato mixture and garnish with chopped parsley if desired.