Pulled Pork Poutine

Ingredients

• Pulled pork
• 550 gpork shoulder (butt), boneless
• 1¾ tspsmoked paprika
• 1 tspgarlic powder
• 2¼ tspbrown sugar
• ¾ tspsalt
• Poutine
• 500 gfrozen french fries
• 180 gwhole-milk mozzarella, grated, or cheese curds, torn
• 300 mllow-sodium chicken broth, beef or chicken
• 2½ tbspall-purpose flour
• 1½ tbspbutter
• 1¾ tspWorcestershire sauce
• ½ tspblack pepper

Method

1. Preheat the oven to 150°C (300°F). Mix the paprika, garlic powder, brown sugar and salt and rub it all over the pork.

2. 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.

   240 min timer

3. Shred the pork with two forks and toss it in the pan juices. Keep warm.

4. 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.

   25 min timer

5. 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.

   5 min timer

6. 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.

Storing and reheating

Pulled pork keeps 4 days; assemble the poutine fresh.