Pulled Pork Poutine with Maple Gravy

A decadent Canadian twist on a beloved classic, Pulled Pork Poutine with Maple Gravy combines crispy oven-baked fries, melty cheese curds, and tender slow-cooked pork, all smothered in a rich, slightly sweet maple-infused gravy. Topped with sour cream and fresh herbs, this dish is a celebration of savory-sweet comfort food that brings together bold flavors and hearty textures.

Why You’ll Love This Recipe

This recipe is the ultimate indulgence for fans of comfort food. It brings together the rich, smoky flavor of pulled pork, the squeaky texture of cheese curds, and a silky gravy laced with maple syrup—all served over a base of golden fries. Whether you’re feeding a crowd or simply treating yourself to something special, this gourmet poutine delivers satisfaction in every bite. Plus, it’s an excellent way to showcase iconic Canadian ingredients in a single dish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pulled pork:

• pork shoulder
• olive oil
• onion, chopped
• garlic, minced
• maple syrup
• barbecue sauce
• apple cider vinegar
• salt and pepper

For the poutine:

• russet potatoes, cut into fries
• cheese curds
• olive oil
• salt

For the maple gravy:

• butter
• flour
• beef broth
• maple syrup
• salt and pepper

For garnish:

• sour cream
• fresh herbs (parsley or microgreens)

Directions

Prepare the pulled pork:

1. In a large pot, heat olive oil over medium-high heat. Season the pork shoulder with salt and pepper, and sear on all sides until golden brown.
2. Remove the pork and set aside. In the same pot, sauté onions and garlic for about 5 minutes until soft and fragrant.
3. Stir in maple syrup, barbecue sauce, and apple cider vinegar. Bring to a simmer.
4. Return the pork to the pot, cover, and reduce heat to low. Cook for 4–6 hours, or until pork is tender and shreds easily.
5. Shred the pork with two forks and keep warm.

Prepare the fries:

1. Preheat oven to 400°F (200°C). Spread cut russet potatoes on a baking sheet.
2. Drizzle with olive oil, season with salt, and toss to coat evenly.
3. Bake for 25–30 minutes, turning halfway through, until golden brown and crispy.

Make the maple gravy:

1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1–2 minutes to form a roux.
3. Gradually add beef broth while whisking continuously to avoid lumps.
4. Stir in maple syrup and simmer for 5 minutes, or until thickened. Season with salt and pepper to taste.

Assemble the poutine:

1. On a large serving plate or individual plates, layer fries and cheese curds.
2. Add generous portions of pulled pork on top.
3. Drizzle with hot maple gravy.
4. Finish with a dollop of sour cream and sprinkle with fresh herbs.
5. Serve immediately.

Servings and timing

• Servings: 4 servings
• Prep Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 6 hours (includes slow-cooking time for pulled pork)
• Calories: Approximately 600 kcal per serving

Variations

• Spicy Kick: Add chili flakes or a splash of hot sauce to the pulled pork or gravy for heat.
• Smoked Version: Use smoked pulled pork for extra depth and BBQ flavor.
• Vegetarian Adaptation: Replace pulled pork with sautéed mushrooms or lentils and use vegetable broth for a meat-free version.
• Sweet Potato Fries: Swap russet potatoes with sweet potatoes for a sweet-savory twist.
• Cheese Alternatives: If cheese curds are unavailable, use torn mozzarella or a mild white cheddar.

Storage/Reheating

Storage: Store components separately. Pulled pork can be refrigerated in an airtight container for up to 4 days. Fries are best fresh but can be stored for up to 2 days. Gravy can be kept refrigerated for up to 3 days.

Reheating:

• Pulled pork: Reheat in a saucepan over low heat or in the microwave.
• Fries: Reheat in an oven or air fryer at 375°F until crisp.
• Gravy: Reheat gently on the stove, adding a splash of broth if needed to thin.

Assemble the poutine fresh just before serving for the best texture.

FAQs

Can I make pulled pork in a slow cooker?

Yes. After searing the pork and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6–8 hours or on high for 4 hours.

What type of cheese curds should I use?

Use fresh white cheese curds, preferably from a local dairy. If unavailable, substitute with mozzarella pieces.

Can I make this dish ahead of time?

You can prepare the pulled pork and gravy a day ahead. Reheat and assemble with fresh fries before serving.

How do I make fries extra crispy?

Soak cut potatoes in cold water for 30 minutes, then dry thoroughly before baking. This helps remove excess starch and enhances crispiness.

Is the maple flavor strong in the gravy?

It adds a subtle sweetness that complements the savory elements. You can adjust the maple syrup to your preference.

Can I use store-bought pulled pork?

Yes, pre-cooked pulled pork can be used to save time. Warm it and proceed with the recipe as written.

What type of BBQ sauce is best?

Use a smoky or tangy BBQ sauce for depth of flavor. Avoid overly sweet varieties if you want to balance the maple syrup.

Can I deep-fry the fries instead of baking?

Yes, deep-frying the fries will yield a crispier texture. Fry at 350°F until golden and drain on paper towels.

How can I make the gravy gluten-free?

Use a gluten-free flour blend or cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) as a thickener.

Is sour cream necessary?

No, but it adds a creamy, tangy contrast that enhances the dish. You may substitute with Greek yogurt or omit it entirely.

Conclusion

Pulled Pork Poutine with Maple Gravy is a bold, satisfying dish that takes comfort food to the next level. With its layers of crispy fries, savory pork, squeaky cheese curds, and sweet-savory maple gravy, it delivers a uniquely Canadian flavor experience. Ideal for casual gatherings, weekend indulgence, or culinary celebrations, this hearty recipe is sure to become a new favorite.

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