Classic Canadian Poutine with Smoked Pulled Pork
- Level: Advanced
- Total: 1 day 17 hr 15 min (includes chilling and cooling time)
- Active: 1 hr 30 min
- Yield: 6 servings
- Level: Advanced
- Total: 1 day 17 hr 15 min (includes chilling and cooling time)
- Active: 1 hr 30 min
- Yield: 6 servings
Ingredients
Pork Rub:
Smoked Pulled Pork:
Gravy:
French Fries:
Smoked Pulled Pork and Poutine:
Jon's One Love Seasoning (our secret house blend):
Directions
Special equipment:
a smoker; a deep-fryer- For the pork rub: In a mixing bowl, combine the black pepper, salt, chili powder, paprika, granulated garlic and granulated onion.
- For the smoked pulled pork: Prepare a smoker for cooking at 200 degrees F.
- Score the fat cap in a hatch-mark pattern. Rub with the yellow mustard. Combine the salt and sugar with the pork rub and rub the shoulder until fully coated. Smoke for 15 hours. Remove from the smoker, then let cool for 1 hour. Pull by hand, then refrigerate.
- For the gravy: In a medium pot, combine the melted butter and flour slowly to make a brown roux. Stir continuously until brown and smelling nutty. Sauté the garlic in olive oil in a separate pan on medium heat until it becomes fragrant, about 1 minute. Add the chicken broth, beef broth, Worcestershire, apple cider vinegar and black pepper. Bring the gravy to a boil and cook until the gravy begins to thicken. Remove from the heat and let cool.
- For the french fries: Cut the potatoes into 3/8-inch fries. Soak in water in a covered container for 24 hours to remove some starch.
- Bring a deep-fryer to 300 degrees F. Drain the potatoes and fry for 5 minutes. Set aside on a sheet tray to cool.
- Fry the potatoes again at 350 degrees F for 2 1/2 minutes, then toss with the Jon’s One Love Seasoning.
- For the pulled pork and poutine: Mix the hot sauce, Worcestershire sauce and apple cider vinegar in a small mixing bowl for the pork mop. Sauté 1 cup smoked pulled pork on high heat and dump the pork mop on top. Cook until crispy, then flip.
- Place the fries in an entree bowl. Cover with a handful of cheese curds. Cover the fries and curds with a heaping ladle of gravy, then add the pulled pork and garnish with the green onions. Serve and eat immediately while the fries are crispy.
Jon's One Love Seasoning (our secret house blend)
- Stir together the salt, granulated garlic, granulated onion and pepper in a bowl.
