Smoked pulled pork poutine is by far one of my favorite ways to use leftover pulled pork. A bed of French fries with cheese curds and pulled pork topped with beef gravy – this is loaded with flavor!
The first time I ever tried this classic Canadian dish was in Thunder Bay, Ontario and I was immediately hooked! Traditional poutine does not have pulled pork on it, but I knew that adding it would be an upgrade to this dish.
Be sure to give this recipe a try then next time you have some leftover pulled pork.
Ingredients you will need
Protein: Pulled pork
Fries: Your favorite fries – I used crinkly fries
Brown Gravy: Concentrated Beef stock, shallot, garlic, thyme, butter, flour
Cheese: Fresh cheddar cheese curd
How to make Smoked Pulled Pork Poutine
There are many ways that you can cook pulled pork. You can smoke it, or even put it in a slow cooker until tender. For this pork recipe, I am smoking a pork butt to make the pulled pork.
Begin by taking the pork butt and trimming the excess fat off of the fat cap, then score the top of it. Use yellow mustard as a binder then season the roast with salt, black pepper, garlic powder and your favorite BBQ rub.
Smoke the pork at 250°F for 8-9 hours total. Once the pork reaches an internal temperature of 165°F, remove it from the smoker then place it in a foil pan.
Add 4 tbsp of butter, 1/4 cup brown sugar, 2 tbsp honey and 1/2 cup of apple juice. Place it back on the smoker until it reaches an internal temperature of 205°F.
I placed the pan in my Titan by Arctic Zone cooler and let it rest for 3 hours. The rest allows the juices to redistribute back into the meat and cool down for shredding. After 3 hours, shred the meat and let it sit in the juices that are in the pan.
Now that you have pulled pork, it’s time to make the best part – the gravy.
Place butter, minced garlic and shallot in a pan and let it cook for 5 minutes over medium heat. Add the flour in the pan then let it cook for 2-3 minutes. Next, add thyme, black pepper, salt and the concentrated beef stock and let it simmer for 5-10 minutes until it thickens and turns golden brown. Strain the gravy through a fine strainer and serve hot.
Get a plate of French fries that are already cooked. Add the cheese curds, smoked pulled pork, hot gravy and garnish with parsley. Non-traditional twist: add some bbq sauce on top for some added zing to the dish.
Some other great ways to use up leftover pulled pork are with pulled pork nachos or pulled pork shepherd’s pie.Print
- 1 pound of smoked pulled pork
- 4 oz cheddar cheese curds
- Crinkle fries
- Parsley for garnish
For the gravy
- 4 tbsp unsalted butter
- 1 shallot
- 2 cloves minced garlic
- 1 tbsp fresh thyme
- 4 tbsp flour
- 1 1/2 cups concentrated beef stock
- Smoke the pulled pork at 250°F until it reaches an internal temp of 165°F.
- Wrap it with butter, brown sugar and apple juice and place it back on the smoker until it reaches an internal temp of 205°F.
- Rest it for 2-3 hours in the Titan by Arctic Zone cooler then shred the pork.
- Make the gravy with diced shallot, minced garlic, thyme, salt, black pepper, butter, flour and condensed beef broth.
- Place cooked fries on a plate with cheese curds, pulled pork then top with gravy and parsley for garnish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes