Photo: Ruth Hartnup from Vancouver, Canada, Wikimedia Commons, CC BY 2.0For hard gainers and heavy bulking phases: this is a calorie-maximum meal, not an everyday plate. Crisp fries, squeaky melted cheese and brown gravy, buried under slow-roasted pulled pork. Canada's best comfort food at full bulk.
Preheat the oven to 150°C (300°F). Mix the paprika, garlic powder, brown sugar and salt and rub it all over the pork.
Put the pork in a small roasting dish with 120 ml (1/2 cup) of water, cover tightly with foil and roast for 3 1/2 to 4 hours, until it reaches 90°C (195°F) inside and shreds easily with a fork.
Shred the pork with two forks and toss it in the pan juices. Keep warm.
Turn the oven up to 220°C (425°F), spread the fries on a lined baking sheet and bake 20 to 25 minutes, turning once, until crisp.
For the gravy, melt the butter in a saucepan over medium heat, whisk in the flour and cook 2 minutes until light brown. Slowly whisk in the broth and Worcestershire and simmer for 3 minutes until thick. Season with pepper.
Pile the hot fries into a large bowl, scatter the cheese over, pour the hot gravy on so the cheese softens, and top with the pulled pork.
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Pulled pork keeps 4 days; assemble the poutine fresh.
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