Pulled Pork Poutine
Poutine, Montreal’s beloved snack and late-night drunk food, gets the pulled pork treatment here. You start by cooking oven fries that—easily enough—you get from the freezer case, then topping with cheese curds and a mound of pulled pork. Ladle gravy over the top, pop the whole thing back in the oven briefly, just enough to melt the cheese, and you and your guests are ready to scarf.
- 32 ounce frozen crinkle-cut fries
- Kosher salt
- 3⁄4 cup cheese curds
- 16 ounce warm easy slow cooker pulled pork
- 11⁄4 cup hot simple pan gravy
- 1⁄4 cup coarsely chopped flat-leaf parsley
Bake the French fries according to the package directions. Remove the fries when done but leave the oven on. Sprinkle the fries with kosher salt after baking and pile them onto an oven-safe serving platter.
Top the fries with cheese curds, the warm pulled pork, and hot gravy. Pop the platter back in the oven until the curds melt, 3 to 5 minutes. Sprinkle with parsley and serve right away.