Pulled Pork Poutine
Back in the 50’s a restaurant in Quebec, Canada, placed so simple cheese curds on to a plate of fries and added some brown gravy to make one of the best side dishes ever invented. We have our own version that takes this classic Canadian staple to the next level.
Let’s cook up our fries, russets work best, using the double fry method.
- Carefully hand cut your potato, rinse and pat dry (dry is good).
- Heat up your cooking oil (we prefer peanut) to 375 degree
- Carefully place the fries in your oil and cook until almost golden brown. Remove the fries and let rest while you prepare your gravy.
There are hundreds of Poutine gravy recipes out there, so google search and you will be impressed at the regional differences of simple gravy. To make this easy, we suggest the following
- 4 tablespoons butter
- ½ teaspoon black pepper (fresh grind is best)
- ¼ cup flour
- 1 cup chicken broth
- 1 cup beef broth
Melt the butter over low heat, whisk in the pepper then flour. Once it is semi-think add the broth…viola you just made the gravy!
Now it is time for a cocktail of your liking…moving on
Keep the gravy warm over very low heat and then drop the fries back into your oil until golden brown.
Place the fries on a plate, top with curds, top with our signature pulled pork then add a small amount of the gravy, then top with Camp Fire BBQ sauce. You have completed a true masterpiece of Canadian culinary delight.
- Instead of plating the food, assemble in a cast iron pan and place in the over (350 degrees) for 5-10 minute to get a more melted cheese curd.
- Buy some beef gravy instead of making it (It won’t be a good, but is quick).
- No cheese curds, try with your favorite cheese, we like torn chunks of Mozzarella, not shredded.
- I hate to say it, but you can buy pulled pork, but don’t do it. Use one of our award winning recipes as it will make the Poutine that much better!