Pork Poutine Recipes

PULLED BBQ PORK POUTINE

Steps:

• Preheat the grill to medium-high heat.
• Season the pork on all sides with salt and pepper.
• Heat 1 tablespoon of olive oil in a large frying pan and cook the pork shoulder on all sides, about 4 minutes per side until browned.
• Place the pork into a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 4 hours or low heat for 6 hours.
• Pull the pork apart using two forks until it is shredded and keep warm.
• Place a 1 1/2- to 2-feet-long sheet of Reynolds Wrap® Aluminum Foil on a table and place the potato wedges in the center of the foil.
• Drizzle on the remaining 6 tablespoons of olive oil, season with salt and pepper, and then fold up the outside of the foil to create a foil packet.
• Place packet directly on a medium-hot grill and cook for 25 to 30 minutes or until the potatoes are browned and cooked through.
• Serve the pulled pork over top of the potato wedges, cheese curds and diced pickles.

PORK POUTINE

Steps:

• Put a handful of fries into a bowl or on a serving plate
• Next top it with hot gravy
• Sprinkle on some cheese curds - a small handful
• Sprinkle bacon on top
• Next put on some pulled pork
• Last, put on some pulled pork mixed with barbecue sauce

CHUCK'S AWESOME POUTINE

Steps:

• Clean and peel potatoes. Using a French fry cutter, cut the potatoes into fries or, alternatively, cut the potatoes into desired size. Place the fries in a large bowl filled with cold water and let sit for 1 hour and up to 24 hours for extra-crispy fries.
• In a saucepan, heat the vegetable oil on medium heat and saute the shallots and garlic until translucent, about 3 minutes. Add the veal stock, ketchup, cider vinegar, peppercorns, and Worcestershire sauce and bring to a boil.
• Meanwhile, in a separate saucepan on medium-high heat, melt the butter. Add the flour and stir for 2 to 3 minutes, making a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes, until reduced by half and thickened. Season the sauce with salt and pepper. Keep warm.
• In a deep-fryer set to 250 degrees F, blanch the fries in oil for about 2 minutes. Remove the fries and let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a paper towel-lined baking tray to absorb the excess oil. Salt and pepper the fries while hot. Remove the sauce from the stovetop and strain. Plate the fries in a shallow bowl, pour sauce on top and garnish with cheese curds.

PULLED PORK POUTINE

Steps:

• Fry the pork in a hot pan with hot oil. Add the tapenade, gravy, curds and some salt and pepper. Shake the pan to combine until the cheese is warm and the gravy is runny. Add some chopped green onions and parsley (reserving some of each for garnish) and mix.
• Pour the mixture over the crispy seasoned French fries and garnish with the reserved green onions and parsley to serve.

REAL POUTINE

Steps:

• Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
• Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
• Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

POUTINE RAPEE

Steps:

• Soak the salted pork in cold water overnight to remove the excess salt.
• Cut into cubes.
• Grate the uncooked potatoes and extract the water from them by squeezing them in a cloth.
• Mix the grated potatoes with the mashed, seasoned potatoes, adding more seasoning if necessary.
• Make a hole in the centre of the potato ball with your thumb and add a tablespoon of the salted pork.
• Close up the hole and roll the poutine in white flour and gently lower the poutine into a large pot of boiling,salted water.
• Keep the water boiling and simmer the poutines for 2-3 hours.
• Serve hot with butter, salt and pepper, or as a dessert with sugar a molasses.
• They are also yummy with mustard.

POUTINE

Steps:

• Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.