Pulled Pork Poutine
- Yield: 6 servings
Poutine [pronounced poo-TEEN]—fried potatoes with a variety of toppings—is a Canadian favorite, served in pubs all over the country. It’s traditionally made with chunks of cheese called curds, formed before cheese is pressed into molds and aged. Mozzarella is a good substitute.
- 16ounces (1 bag) frozen potato wedges (like Alexia Oven Fries)
- 1/3 to 1/2 pound bacon
- 3 to 4tablespoons all-purpose flour
- 2cups milk
- 1/4teaspoon salt and pepper
- 12ounces cooked pulled pork (no sauce), warmed
- 8ounces cheddar cheese curds or mozzarella, cubed
- chopped parsley
1. Cook potatoes according to package directions. Keep warm.
2. Cook bacon in a medium skillet over medium-high heat. When bacon is done and fat is rendered, remove bacon from pan, drain, and save for another use. Reserve drippings in pan (you need 5 Tbsp).
3. To make gravy, heat drippings over medium heat until they begin to bubble. Add flour (less if you want a thinner gravy, more if you prefer it thicker), and cook, stirring constantly, until mixture turns deep golden, 2 to 3 minutes. Slowly whisk in milk. Cook, continuing to whisk constantly, until gravy has thickened, about 5 minutes. Add salt and pepper.
4. Divide potatoes among 6 bowls. Top with an equal amount of pulled pork and cheese. Ladle hot gravy on top. Sprinkle with chopped parsley.
Nutritional Info *per serving
- Calories 595
- Fat 44g
- Cholesterol 173mg
- Sodium 97mg
- Carbohydrate 16g
- Fiber .5g
- Protein 41g