Pulled Pork Poutine Recipes

PULLED BBQ PORK POUTINE

Pulled BBQ Pork Poutine image

Make this all-star Pulled BBQ Pork Poutine recipe that is topped off with delicious cheese curds and bread and butter pickles for the ultimate taste!

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 4h30m

Yield 8

Number Of Ingredients 10

Ingredients

1 (2 pound) pork shoulder roast
½ teaspoon salt and pepper
7 tablespoons olive oil, divided
1 cup water
2 cups smoky barbeque sauce
4 each russet potatoes, cut into wedges
1 cup Cheddar cheese curds
1 cup diced bread-and-butter pickles
1 sheet Reynolds Wrap® Aluminum Foil
1 Reynolds® Slow Cooker Liner

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.

Nutrition Facts : Calories 547 calories, Carbohydrate 53.8 g, Cholesterol 62.7 mg, Fat 28.4 g, Fiber 2.2 g, Protein 18.9 g, SaturatedFat 9.2 g, Sodium 1122.7 mg, Sugar 22.6 g

CHUCK'S AWESOME POUTINE

Chuck's Awesome Poutine image

Provided by Chuck Hughes

Time 2h

Yield 4 servings

Number Of Ingredients 14

Ingredients

6 to 8 large Yukon gold potatoes
1 tablespoon vegetable oil
1 shallot, minced
1 small clove garlic, minced
4 cups veal stock
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon whole green peppercorns
1/2 teaspoon Worcestershire sauce
2 tablespoons butter
2 tablespoons flour
2 cups Cheddar cheese curds* (See Cook's Note)
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying

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

Pulled Pork Poutine image

Provided by Robert Irvine : Food Network

Categories side-dish

Time 20m

Yield 1 serving

Number Of Ingredients 10

Ingredients

3 ounces pulled pork
Oil, for frying
1 tablespoon store-bought or homemade caper tapenade
3 ounces pork gravy
2 ounces cheese curds
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Chopped green onions
Chopped fresh parsley
1 cup hot, crispy French fries

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.

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