Irresistible Smoked Pulled Pork Poutine Recipe for Comfort Food Fans

My culinary adventure with smoked pulled pork poutine sparked a delightful twist on classic comfort food.

Crispy french fries become the perfect canvas for this hearty dish.

Tender shreds of smoky meat cascade over golden potato wedges.

Rich gravy weaves through melted cheese curds, creating an irresistible layered experience.

Regional Canadian inspiration meets summer barbecue vibes in this mouthwatering creation.

Cheese lovers and meat enthusiasts will absolutely adore this indulgent plate that blends textures and flavors.

Grab a fork and get ready to savor every incredible bite.

What Goes In Smoked Pulled Pork Poutine Recipe

• Pork Shoulder: Rich, flavorful cut perfect for smoking and pulling, ideal for tender and juicy results.

• BBQ Rub: Adds deep, complex flavor and helps create a delicious bark on the meat.
• Olive Oil: Helps seasonings stick to the meat and promotes even browning.
• Apple Juice or Broth: Keeps the meat moist during smoking process, adds subtle fruity or savory undertones.
• BBQ Sauce: Optional finishing touch to enhance moisture and add extra flavor to shredded meat.

• Hickory Wood, Apple Wood, Cherry Wood: Provides distinct smoky flavor profiles, each with unique characteristics for the meat.
• Butcher Paper or Foil: Helps retain moisture and heat during the final stages of smoking.

Cooking Steps For Smoked Pulled Pork Poutine Recipe

Step 1: Fire Up the Smoker

• Hickory for bold smokiness
• Apple for sweet undertones
• Cherry for a mild, fruity essence

Step 2: Massage the Meat

• Drizzle olive oil all over
• Generously coat with BBQ rub
• Massage the seasonings into every nook and cranny

Step 3: Smoking Magic Begins

• Smoke for 4-5 hours
• Give the meat some love by spritzing with
• Apple juice
• Beef broth
• Water

Spritz every hour to keep the meat juicy and happy

Step 4: Wrap and Continue Cooking

• Use butcher paper or aluminum foil
• Return the wrapped pork to the smoker
• Continue cooking until internal temperature reaches 200-205°F
• This usually takes an additional 2-3 hours

Step 5: Rest and Shred

• Remove from smoker
• Allow to rest for 30 minutes
• Use two forks to pull the meat apart
• Optional: Toss with a splash of BBQ sauce for extra flavor

Step 6: Assemble Poutine Masterpiece

• Crispy french fries
• Warm pulled pork
• Cheese curds
• Drizzle with rich gravy
• Garnish with chopped green onions

Enjoy your smoky, indulgent pulled pork poutine straight from the kitchen!

Tips To Improve Smoked Pulled Pork Poutine Recipe

• Optimize Wood Flavor: Experiment with different wood chips like hickory, apple, or cherry to find your perfect smoky profile, ensuring a rich and complex taste in every bite.
• Maintain Moisture Magic: Spritz the pork hourly with apple juice or broth to prevent drying out, creating tender, juicy meat that falls apart effortlessly.
• Precision Temperature Control: Use a reliable meat thermometer to track internal temperature, hitting the sweet spot between 200-205F for melt-in-your-mouth pulled pork.
• Sauce Savvy Technique: Lightly toss shredded pork with BBQ sauce for added flavor, but don't overdo it – let the meat's natural smokiness shine through.
• Rest and Relaxation Trick: Allow the smoked pork to rest for 30 minutes before shredding, helping the juices redistribute and ensuring maximum tenderness.

Storage Help For Smoked Pulled Pork Poutine Recipe

• Refrigerate leftover pulled pork in an airtight container for up to 4 days.
• Freeze shredded meat in sealed freezer bags for maximum 3 months, removing as much air as possible to prevent freezer burn.
• When reheating, sprinkle a few tablespoons of broth or water over the meat to restore moisture and prevent drying out.
• Microwave in short intervals or warm gently in a skillet, stirring occasionally to distribute heat evenly and maintain the meat's tender texture.

Perfect Combos With Smoked Pulled Pork Poutine Recipe

• Craft a Smoky Beverage Companion: Pair this pulled pork poutine with a robust craft beer like a dark porter or amber ale. The smoky, malty flavors will complement the rich, hickory-smoked pork and cut through the creamy cheese curds.
• Create a Tangy Contrast: Serve with a crisp, acidic coleslaw or pickled vegetables. The bright, vinegary notes will balance the heavy, meaty poutine and provide a refreshing palate cleanser between bites.
• Match with Zesty Dipping Sauce: Whip up a spicy chipotle mayo or tangy BBQ aioli. These condiments will enhance the smoky pork flavor and add an extra layer of excitement to each forkful of cheesy, saucy goodness.
• Select a Wine Twist: Choose a medium-bodied red wine like zinfandel or syrah. These wines have enough tannin and fruit complexity to stand up to the rich, smoky pulled pork while complementing the dish's hearty profile.

Tasty Variations Of Smoked Pulled Pork Poutine Recipe

• Spicy Southwest Pulled Pork Poutine: Replace BBQ rub with a zesty chipotle and cumin seasoning blend, then top fries with shredded pork, pepper jack cheese curds, and drizzle with green chile sauce for a southwestern kick.
• Korean BBQ Pulled Pork Poutine: Swap traditional BBQ sauce for gochujang-based sauce, garnish with kimchi, sesame seeds, and green onions to create a bold Korean-inspired version.
• Maple Bacon Pulled Pork Poutine: Incorporate crispy chopped bacon into the pulled pork, use maple-infused gravy instead of traditional poutine sauce, and sprinkle with fresh thyme for a rich, sweet-savory combination.
• Southern Comfort Pulled Pork Poutine: Mix pulled pork with a bourbon-infused BBQ sauce, top with creamy coleslaw, and add crispy fried onions for a true Southern-style experience.

FAQs On Smoked Pulled Pork Poutine Recipe

• What makes pulled pork so special in this poutine recipe?

Pulled pork adds incredible smoky flavor and tender, juicy meat that elevates traditional poutine from a simple side dish to a hearty, indulgent main course. The slow-smoked technique breaks down the meat’s tough connective tissues, creating melt-in-your-mouth texture.

• Can I use a different type of meat instead of pork?

While pork shoulder is ideal for pulled pork, you could substitute beef brisket or chicken for a similar pulled meat effect. However, the classic pulled pork offers the most authentic and rich flavor profile for this dish.

• Do I need special equipment to smoke the pork?

A dedicated smoker works best, but you can also use a grill with indirect heat and wood chips. The key is maintaining a consistent low temperature and using wood for that signature smoky flavor.

• How do I know when the pork is perfectly cooked?

Use a meat thermometer to check internal temperature. The pork is done when it reaches 200-205F, which ensures it’s tender enough to pull apart easily with forks. The long, slow cooking process is crucial for achieving that perfect pulled pork texture.

Why You’ll Crave Smoked Pulled Pork Poutine Recipe

• Unlock Smoky Flavor Adventure: This recipe transforms traditional poutine into a mouthwatering BBQ experience, blending Canadian comfort food with Southern smoking techniques that will make taste buds dance with excitement.
• Master Low-and-Slow Cooking Technique: Smoking pork shoulder at 225F allows tender, juicy meat development that requires minimal active cooking time, perfect for weekend culinary enthusiasts who enjoy hands-off cooking methods.
• Customize Your Comfort Meal: The flexible recipe lets home cooks experiment with different wood chips, BBQ rubs, and sauce variations, making it adaptable for family gatherings, game day parties, or casual weekend meals.
• Create Restaurant-Quality Dish at Home: By following simple steps and using basic equipment like a smoker, anyone can achieve professional-level pulled pork poutine that rivals restaurant offerings, boosting home cooking confidence.

Smoked Pulled Pork Poutine Recipe

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4.8 from 25 reviews

• Total Time: 8 hours 15 minutes
• Yield: 8 1x

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Description

Hearty Canadian pulled pork poutine elevates comfort cuisine with smoky, rich layers of tender meat, crispy fries, and melting cheese curds. Savory culinary magic delivers a mouthwatering experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Meat:

• 4.5 pounds pork shoulder (Boston butt)
• ¼ cup BBQ rub (your favorite blend)
• ½ cup BBQ sauce (optional, for tossing)

Spritzing and Flavor Liquids:

• 1 cup apple juice or chicken broth (for spritzing)
• 2 tablespoons olive oil
• Wood chips or pellets (hickory, apple, or cherry)

Gravy and Seasoning:

• 2 cups beef broth
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt

Poutine Components:

• 1.5 pounds frozen or homemade French fries
• 1.5 cups cheese curds (or chopped mozzarella)
• Chopped fresh parsley (for garnish, optional)

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Instructions

1. Prepare the smoker by calibrating the temperature to a precise 225°F, selecting aromatic wood chips like hickory, apple, or cherry to infuse rich, smoky essence into the meat.
2. Massage the pork shoulder with a light coating of olive oil, then generously distribute the BBQ rub, ensuring complete and even coverage across the entire surface.
3. Carefully position the seasoned pork onto the smoker grates, allowing it to absorb the wood’s delicate flavors. Maintain moisture by periodically misting with apple juice or savory broth every 60 minutes.
4. Monitor the internal temperature closely. When the pork reaches 165°F, encase it securely in butcher paper or aluminum foil to retain its succulence and continue the smoking process.
5. Continue smoking until the internal temperature climbs to 200-205°F, which typically requires an additional 2-3 hours of patient cooking.
6. Remove the meat from the smoker and allow it to rest for half an hour, enabling the juices to redistribute throughout the muscle fibers.
7. Using two forks, gently pull and shred the tender meat into delicate strands. Optionally, drizzle with a complementary BBQ sauce to enhance the flavor profile.

Notes

• Choose wood chips carefully for a subtle, complex smoky flavor that complements the pork without overpowering other ingredients.
• Use a meat thermometer to ensure precise internal temperature, preventing dry or undercooked meat during the smoking process.
• Consider making the pulled pork ahead of time and storing it in the refrigerator, which allows flavors to develop and makes assembly easier.
• Experiment with different BBQ rubs or create a homemade blend to personalize the pulled pork’s taste profile and make the dish uniquely yours.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Lunch, Dinner, Snacks
• Method: Smoking
• Cuisine: Canadian

Nutrition

• Serving Size: 8
• Calories: 650
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 90 mg