Pulled Pork Poutine

The first time I tasted pulled pork poutine, it was on a rainy September evening in a tiny Montreal café, the wind curling around the window frames like it had something to say. I remember the smell first – cozy, like roasted meat and brown butter. Then came the soft crackle of fries under the fork, still crisp under a curtain of silky gravy. The pork, slow-cooked and falling apart, tucked into every crevice. It was rich and warm and a little messy, the kind of thing you eat when the world feels wild outside but you’re safe right where you are… I’ve been making some version of it ever since – and I still get a little flutter before that first bite.

Why You’ll Crave It

• Deep, soul-soothing flavor layers – crisp, creamy, savory, and melty all at once.
• Perfect for using up leftover pulled pork (which somehow tastes even better on day two).
• Takes under 30 minutes, start to finish – no fuss, big reward.
• You can serve it as dinner, or pass around smaller plates for casual get-togethers.
• And something about hot gravy and squeaky cheese curds is just… deeply comforting.

The first time I made this at home, the pan never even made it to the table – we ate it straight off the sheet with forks in hand, grinning like kids.

What You’ll Need

• 1 pound pulled pork: tender and juicy, ideally already cooked and seasoned – smoky or BBQ style works beautifully
• 4 cups French fries: homemade if you’ve got the time, but frozen crinkle-cuts crisp up nicely too
• 2 cups cheese curds: fresh and at room temperature so they get that soft stretch… use white cheddar if curds are hard to find
• 2 cups gravy: warm and pourable – classic brown sauce or a richer pork-based version if you have drippings to work with
• Salt and pepper to taste: just enough to wake things up at the end

Easy How-To

Warm up the pork

If your pulled pork was in the fridge, warm it slowly in a skillet over medium-low heat. Add a splash of water or broth to keep it from drying out. Cover it for a few minutes, stir occasionally, and let that aroma fill your whole kitchen – it’s half the fun.

Crisp up the fries

Spread the fries in a single layer and bake or air-fry until golden and crisp – don’t skimp on time here. Limp fries don’t stand up well once the gravy goes on. Give them a quick toss with a bit of salt while they’re hot.

Heat up the gravy

In a small saucepan, warm the gravy until it just begins to simmer – not bubbly-boiling, just nicely hot. If it’s too thick, a splash of stock or water can help loosen it up.

Start layering

On a broad serving dish or individual shallow bowls, pile on a portion of hot fries. Scatter with pulled pork while everything’s piping. Don’t be shy.

Add cheese curds

Immediately afterwards, drop the cheese curds here and there. They should begin to soften just from the heat of the fries and pork – it’s okay if it’s a bit uneven.

Finish with the gravy

Now, slowly ladle or pour the hot gravy over everything. Try to hit the curds so they melt just a little. Stand back and admire for a moment. Then dig in.

Good to Know

• If your cheese curds aren’t melting, it usually means they were too cold – take them out of the fridge early next time.
• Leftover pulled pork freezes well – portion it in small bags and stash for emergencies (like late-night poutine cravings).
• Don’t overload the plate – make separate portions if you’re serving a crowd so the fries don’t get soggy too fast.

Serving Ideas

• Serve with a crisp green salad on the side – not to be virtuous, but the contrast is lovely
• Pair with a slightly sweet cider or a citrusy pale ale to cut through the richness
• If you’re making this for guests, bring it out in a wide cast iron pan – people love the rustic look and it’s easy to share from

Top Tricks

• You can warm the curds slightly in the microwave for 10 seconds before adding to help with that classic melt
• Try adding pickled red onions or a drizzle of maple mustard for a little twist – it balances the deep savory vibe

Frequently Asked Questions

Can I use another type of meat instead of pork?

Yes, of course. Shredded rotisserie chicken or brisket both work, especially if you’ve got leftovers to use up. You just want something tender and flavorful enough to nestle into the gravy and fries without overpowering.

What’s the best way to reheat leftover poutine?

Honestly, poutine is best fresh. But if you’ve got leftovers (rare, in my house), reheat in the oven on a sheet pan so the fries crisp back up a bit. Add a little extra gravy at the end so things don’t dry out.

Can I make the components ahead of time?

Definitely. The pork can be made days in advance, and fries can be par-cooked ahead. Just assemble last minute, while everything’s hot. Timing is key here for that perfect gooey, crisp, melty bite.

Are cheese curds necessary?

They’re traditional, yes – but not mandatory. Look for a mild, melty cheese like low-moisture mozzarella or a torn-up young white cheddar if curds aren’t an option near you.

Conclusion

Pulled pork poutine may not be fancy in the sleek-dinner-party sense, but there’s something so satisfying – so honest – about it. It’s a plate of bold textures and unapologetic comfort. Perfect for weeknights, snow days, or whenever the heart needs something generous. Let it be messy. Let it be hot and dripping and delicious. And maybe keep a fork close at hand, even if you weren’t planning to share.

More recipes suggestions and combination

Barbecue Chicken Poutine

Sweet tangy BBQ chicken meets creamy curds and peppery gravy in a smoky spin on tradition.

Vegetarian Mushroom Poutine

Earthy mushrooms sautéed with thyme in a deep porcini broth – perfect if you’re skipping meat.

Maple Bacon Poutine

Salty meets sweet – crisp bacon and a drizzle of warm maple syrup over classic poutine layers.

Buffalo Cauliflower Poutine

Spicy, crispy cauliflower bites with a zing of blue cheese make this one irresistible on game day.

Tex-Mex Poutine

Spiced beef, black beans, chipotle gravy – and maybe some avocado on top, if you’re feeling it.

Cheesy Spinach and Artichoke Poutine

A creamy blanket of spinach-artichoke dip replaces the gravy here – trust me, it works.