Pulled Pork Poutine

Pulled Pork Poutine
Mark Boughton Photography, Styling by Teresa Black Burn
  • 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