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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Continue smoking until the internal temperature climbs to 200-205°F, which typically requires an additional 2-3 hours of patient cooking.
- Remove the meat from the smoker and allow it to rest for half an hour, enabling the juices to redistribute throughout the muscle fibers.
- 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