Recipe courtesy of Tulio Lessa and Felipe Faccioli

Poutine De Yucca

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  • Level: Intermediate
  • Total: 4 hr 10 min
  • Active: 1 hr
  • Yield: 3 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Pico de Gallo

Chocolate Pots de Creme

Beef Soup (Caldo de Res)

Yucca Buns (Pan de Yucca)