Loaded Poutine with Pulled Pork & Bacon
- Prep Time: 10 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Mains
- Cuisine: Canadian
Description
A Canadian-inspired comfort dish, this loaded Poutine is complete with crispy chips, smoky pulled pork, rich gravy, bacon and melted mozzarella.
Ingredients
Pulled Pork
800 g pork shoulder/Boston Butt
1 Tbsp (15 ml) smoked paprika
2 tsp (10 ml) garlic powder
2 tsp (10 ml) onion powder
2 tsp (10 ml) brown sugar
Salt and pepper, to taste
Olive oil
1 Tbsp (15 ml) apple cider vinegar
100 ml chicken stock
3 garlic cloves, smashed
4 sprigs thyme
Chips & Bacon
900 g frozen straight-cut chips
200 g diced bacon
Gravy
2 Tbsp (30 ml) butter
2 Tbsp (30 ml) flour
2 tsp (10 ml) Worcestershire sauce
1 tsp (5 ml) soy sauce
Salt and pepper, to taste
Assembly
120 g fresh mozzarella, torn
To Serve
1 spring onion, green part only chopped
1 Tbsp (15 ml) chopped chives
Instructions
Pulled Pork
Rub the pork shoulder with the smoked paprika, garlic powder, onion powder, brown sugar, salt and pepper.
Using the sauté function on a pressure cooker, heat a good drizzle of olive oil and brown the pork shoulder on all sides, about 3–4 minutes per side.
Add the apple cider vinegar, chicken stock, garlic cloves and thyme to the pressure cooker. Set to the meat function and cook for 1–1½ hours or until soft, tender and easy to shred. Alternatively, do the same process in a Dutch oven (cast iron casserole dish), cover and cook in the oven at 150 °C for 3–4 hours until tender.
Remove the pork from the cooking liquid and shred using 2 forks. Strain the liquid and reserve it for the gravy.
Chips & Bacon
Cook the frozen chips according to the packet instructions.
Heat a drizzle of olive oil in a frying pan and cook the bacon until golden and crispy. Drain on paper towel.
Gravy
Preheat the oven to 180 °C.
Melt the butter in a saucepan over medium heat. Add the flour and cook for 2 minutes, stirring continuously. Gradually whisk in the reserved cooking liquid until smooth and thickened. Stir in the Worcestershire sauce and soy sauce. Season with salt and pepper.
Assembly
Arrange the cooked chips on an ovenproof serving dish. Top with the pulled pork, spoon over the gravy and scatter with the mozzarella and crispy bacon.
The hot gravy should melt the cheese; if it doesn’t, bake it in the oven for 5–8 minutes or until the cheese has melted.
To Serve
Serve the poutine hot, garnished with chopped spring onions and chives.
