+

Pulled Pork Poutine

Pulled Pork Poutine

Ingredients (6)

  • 32 ounces frozen crinkle-cut fries
  • Kosher salt to taste
  • 3/4 cup cheese curds
  • 16 ounces warm Easy Slow Cooker Pulled Pork (recipe link in intro)
  • 1 1/4 cups hot Simple Pan Gravy (recipe link in intro)
  • ¼ cup coarsely chopped flat-leaf parsley
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Poutine, Montreal’s beloved snack and late-night drunk food, gets the pulled pork treatment here. You start by cooking oven fries that—easily enough—you get from the freezer case, then topping with cheese curds and a mound of pulled pork. Ladle gravy over the top, pop the whole thing back in the oven briefly, just enough to melt the cheese, and you and your guests are ready to scarf. For a more leisurely, beefier version of this Canadian classic, check out our Poutine with Beef Gravy. And see more ways to use pulled pork beyond sandwiches.

Don’t forget you’ll need about 1/3 of our recipe for Easy Slow Cooker Pulled Pork and a full recipe of our Simple Pan Gravy.

Tips for Pork and Pulled Pork

Instructions

  1. 1Bake the French fries according to the package directions. Remove the fries when done but leave the oven on. Sprinkle the fries with kosher salt after baking and pile them onto an oven-safe serving platter.
  2. 2Top the fries with cheese curds, the warm pulled pork, and hot gravy. Pop the platter back in the oven until the curds melt, 3 to 5 minutes. Sprinkle with parsley and serve right away.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...