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Pork Poutine

Notes: Because there are so many different steps to making this, if you get one part done before the rest is ready to assemble, just keep it in a warm oven while you finish the other stuff. Also, here's where to find safe meat, if you don't have a good local source.
Author: Kelly the Kitchen Kop


  • Homemade French fries – here's how we make homemade French fries. A few tweaks in how you make them and especially what you fry them in makes a big difference in how good they are for you. I love using beef tallow in our fryers.
  • Beef gravy. Note: The best time to make this recipe is a day or two after you've made a pot roast so you have leftover gravy. Here's my pot roast recipe with instructions for making gravy. Otherwise, if you have some beef broth in the freezer, like I normally do, just make gravy from that.
  • Cheese curds – We got them at the store and I'd never used them in recipes before but they're called just that, “cheese curds”.
  • 1 pound of bacon fried and crumbled. We get this from our local farmer.
  • 1 pork loin 2-3 pounds – you can use this pork loin recipe to cook it on the grill, but don't use the jerk seasoning that it calls for. You could also just put it into a crock potin the morning. We get this from our local farmer, too.
  • Barbecue sauceHere's our favorite barbecue sauce recipe.


Now all you need to do is assemble your ingredients:

  • Put a handful of fries into a bowl or on a serving plate
  • Next top it with hot gravy
  • Sprinkle on some cheese curds – a small handful
  • Sprinkle bacon on top
  • Next put on some pulled pork
  • Last, put on some pulled pork mixed with barbecue sauce