I had some leftover pulled pork and I wanted to make something a little different to use it up. My brother had recently mentioned that he had one of the best poutines in a long time so I decided to make this BBQ Pulled Pork Poutine.
I previously posted my recipes for Authentic Canadian Poutine as well as my California Poutine, which are delicious if you haven’t already tried them. But this pulled pork version might be my new favorite play on the classic Poutine.
What is Poutine
If you are not familiar with Poutine, it’s basically French fries, white cheddar cheese curds and hot chicken gravy. Yes the original Poutine recipe used Chicken Gravy. Argue all you want but I know I am right.
For the pulled pork, you have a few options. You can buy some from your local grocery store or make friends with a pitmaster. For me, I always make my own. If you need a little inspiration, check out some of these pulled pork recipes: Smoked Pulled Pork, Smoked Dr Pepper Pulled Pork or if you own a pressure cooker check out my Instant Pot Pulled Pork Sandwiches recipe.
Recipe Tips
- For best results, cook the fries a minute or two longer than usual so they hold up to the gravy. You don’t want a soggy Poutine!
Recipe FAQ’s
You can use fresh mozzarella pearls or torn fresh mozzarella. Basically, any kind of cheese that would do well on a pizza.
Yes, but beef gravy can push it toward roast dinner on fries, which isn’t what you want in a poutine.
You want to use a Tomato-based BBQ Sauce as it blends naturally into chicken gravy. I would avoid Carolina / Vinegar-Based BBQ Sauces or any kind of BBQ Sauce advertised as smoky or hickory flavored.
Using the Right Equipment makes a BIG Difference.
Check out our favorite gadgets!
Shop My Must-Have Gadgets →Gather your Ingredients
You will need the following ingredients to make this BBQ Pulled Pork Poutine recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
French Fries, Leftover Pulled Pork, Mozzarella Cheese, Chicken Gravy, Worcestershire Sauce, Onion Powder, Garlic Powder and BBQ Sauce
How to Make BBQ Pulled Pork Poutine
- Cook the French fries according to the directions on the package or your preferred method until extra crispy.
- While the fries cook, gently warm the pulled pork in a small saucepan over low heat until heated through.
- If needed, add a small splash of broth or water to keep the pork moist. Remove from the heat and set aside.
- In a medium saucepan, heat the chicken gravy over medium heat. Stir in the Worcestershire sauce, onion powder, garlic powder, and BBQ sauce. Simmer for 2–3 minutes, stirring occasionally, until hot and well combined. Taste and adjust seasoning if desired.
- Spread the hot fries onto a serving platter or individual bowls. Sprinkle the mozzarella cheese evenly over the fries while they are still hot. Spoon the warm pulled pork over the cheese.
- Slowly ladle the hot gravy over the poutine, starting with a small amount and adding more as needed. The heat from the gravy will melt the cheese and bring everything together.
- Serve hot while the fries are crispy and the cheese is melted. Optionally garnish with green onions or a light drizzle of BBQ sauce.
BBQ Pulled Pork Poutine
↑ Click stars to rate
Ingredients
- 1 lb French Fries, extra crispy
- 2 Cups Leftover Pulled Pork, warmed
- 8 oz Mozzarella Cheese, Whole Milk
- 2 Cups Chicken Gravy
- 1 Tsp Worcestershire Sauce
- ¼ Tsp Onion Powder
- ¼ Tsp Garlic Powder
- 2 Tsp BBQ Sauce, Kansas City Style
Tap the Button to open ChatGPT with a substitution request ready to submit.
Instructions
- Cook the French fries according to package directions or your preferred method until extra crispy.
- While the fries cook, gently warm the pulled pork in a small saucepan over low heat until heated through.
- If needed, add a small splash of broth or water to keep the pork moist. Remove from heat and set aside.
- In a medium saucepan, heat the chicken gravy over medium heat. Stir in the Worcestershire sauce, onion powder, garlic powder, and BBQ sauce.
- Simmer for 2–3 minutes, stirring occasionally, until hot and well combined. Taste and adjust seasoning if needed.
- Spread the hot fries onto a serving platter or individual bowls. Sprinkle the mozzarella cheese evenly over the fries while they are still hot. Spoon the warm pulled pork over the cheese.
- Slowly ladle the hot gravy over the poutine, starting with a small amount and adding more as needed. The heat from the gravy will melt the cheese and bring everything together.
- Serve hot while the fries are crispy and the cheese is perfectly melted. Garnish with green onions or a light drizzle of BBQ sauce if desired.
