Description
Rich Canadian Smoked Pulled Pork Poutine delivers ultimate comfort on a plate. Crisp fries, tender pork, and melted cheese curds create a hearty meal you’ll crave again and again.
Ingredients
Scale
- 4.5 lbs pork shoulder (Boston butt)
- ¼ cup BBQ rub
- ½ cup BBQ sauce (optional)
- 2 cups beef broth
- 1.5 lbs frozen or homemade French fries
- 1.5 cups cheese curds (or chopped mozzarella)
- 1 cup apple juice or chicken broth
- 3 tbsps butter
- 3 tbsps all-purpose flour
- 2 tbsps olive oil
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- Wood chips or pellets (hickory, apple, or cherry)
- Chopped fresh parsley (optional)
Instructions
- Smoker Preparation: Fire up the smoker to a steady 225°F, selecting premium wood chips like hickory or apple to create a deep, aromatic flavor foundation.
- Meat Seasoning: Lovingly massage the pork shoulder with olive oil, then liberally coat with BBQ rub, ensuring every surface is thoroughly and evenly seasoned.
- Smoking Process: Gently place the seasoned pork onto smoker grates, implementing a consistent moisture maintenance technique by spritzing with apple juice or broth every hour to preserve tenderness and develop complex flavor layers.
- Temperature Tracking: When the internal temperature reaches 165°F, carefully wrap the meat in butcher paper or foil, continuing the slow-cooking method to guarantee maximum succulence and intensify the meat’s natural richness.
- Final Smoking Stage: Persist with smoking until the internal temperature escalates to 200-205°F, which typically requires an additional 2-3 hours of patient, low-heat transformation.
- Resting and Shredding: Allow the meat to rest for 30 minutes, enabling juice redistribution, then delicately pull apart the meat with two forks, creating tender, succulent strands. Optionally, enhance with a complementary BBQ sauce for an extra flavor dimension.
Notes
- Control Smoker Temperature: Maintain a consistent 225°F to ensure even, slow cooking that breaks down tough meat fibers without drying out the pork.
- Moisture Mastery: Regularly mist with apple juice or broth every hour to prevent meat from becoming tough and preserve its juicy texture.
- Wood Chip Selection: Choose mild, sweet woods like apple or cherry for a subtle smoky flavor that complements the pork without overpowering it.
- Resting Ritual: Allow the smoked pork to rest for 30 minutes after cooking, letting internal juices redistribute for maximum tenderness and flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Lunch, Dinner, Snacks
- Method: Smoking
- Cuisine: Canadian
Nutrition
- Serving Size: 9
- Calories: 550
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg