Poutine De Yucca

Total Time:
3 hr 55 min
Prep:
20 min
Cook:
3 hr 35 min

Yield:
3 servings
Level:
Intermediate

Ingredients
  • 1 1/2 pounds pork shoulder
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil, plus more for deep-frying
  • 4 cups chicken stock
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup red wine
  • 1/4 cup finely chopped celery
  • 1 bunch fresh thyme
  • 5 cups peeled frozen yucca
  • 2 cups cheese curds
  • 1/3 cup diced green onion
  • 1/3 cup finely chopped fresh parsley
Directions
  • Season the pork with salt and pepper. In a heavy-bottomed pressure cooker, heat 2 tablespoons of the vegetable oil and sear the pork until browned on all sides, about 3 minutes per side. Add the chicken stock, onion, carrot, wine, celery and thyme. Cover and cook until the meat shreds easily with a fork, 2 to 3 hours. Remove the pork from the cooking liquid, reserve the cooking liquid. Shred the pork and set aside. Transfer the cooking liquid to a medium saucepan and cook the jus until slightly reduced, about 10 minutes.

  • Bring a large pot of salted water to a boil over high heat. Cook the yucca until fork-tender, about 10 minutes. Drain thoroughly and transfer to a paper towel-lined plate and cut into cubes.

  • Fill a large heavy-bottomed saucepan halfway with oil and heat over medium heat until a deep-fry thermometer measures 350 degrees F. Cook the yucca until it is crispy and golden on the outside and hot on the inside, about 5 minutes. Transfer the cooked yucca to a paper towel-lined plate and season immediately with salt and pepper.

  • To serve, divide the yucca between 3 plates. Top with some of the shredded pork, cheese curds and jus. Garnish with the green onions and parsley.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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