This innovative way to combine two of our basic barbecue go-to dishes, pulled pork and roasted potatoes, is an excellent way to feed a crowd!
- Pulled Pork
- 2–2½ cups of cheese curds
- 3 Pounds Potatoes for Grilled French Fries
- 4 tablespoons olive oil
- salt and pepper
For the Gravy
- Juices and drippings from pulled pork
- ½ cup of cold water
- 1½ tbsp of flour
- salt and pepper
- Preheat barbecue on HIGH for 10 minutes, adjust temperature to MEDIUM
- Scrub potatoes and pat dry. Slice into wedges, keeping skin intact. If preparing ahead, soak in a large bowl of water. Drain well, pat dry and proceed with the recipe. Toss in a large glass bowl with olive oil, salt and pepper. Spread evenly over an oiled and salted Grill Topper or baking sheet, and place directly on top of grids. Grill for 30 minutes, turning once or twice until golden and crispy.
We used the drippings from the diffuser pan. It is essential to start with a very clean pan. Monitor the water level, making sure that it doesn,t dry out. Towards the end of the cooking time, let some of the water cook down. Upon removing the pork from the smoker, we pulled out the diffuser pan and let it cool, while the pulled pork rested, wrapped, for a few hours (as directed in the recipe). We had about 2 cups of liquid left, after skimming off the fat from the drippings.
Pour the drippings from pulled pork into a medium sauce pan, and bring it to a boil. Mix a slurry of ½ cup of cold water and 1½ tbsp of flour in a glass jar, shaking well to mix. Slowly combine the flour slurry with the pan drippings, whisking well and continue to stir until the gravy thickens. Taste and season with salt and freshly ground black pepper. Let cool slightly.
Assemble the poutine by placing a layer of roasted potato wedges on a LARGE platter. Top with a layer of pulled pork, then a layer of cheese curds. Over top of the cheese curds, ladle the gravy until the platter is covered with a shallow layer of gravy- DIG IN!!!