BBQ Pulled Pork Poutine

I’m a big fan of poutine. It’s definitely one of my favorite dishes. I’ve made it the classic way (fries, curds, gravy) many times. This time I thought I’d try a totally different approach to poutine and top the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.
BBQ Pulled Pork PoutineThere’s really no way to improve on this BBQ pulled pork poutine. Every bite was flat-out delicious. I used spicy hot pepper cheese curds, but I think any flavor (other maybe curds infused with herbs such as rosemary or thyme) would work perfectly.

As an aside, on the off chance that you have a little leftover pulled pork and curds, make a few baked potatoes and top them with the meat and cheese. You won’t be sorry.

BBQ Pulled Pork Poutine

The amounts below can be changed to suit your tastes. I didn't measure anything very closely, I just went for it. You can't mess this up so don't worry about amounts so much.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 -6 servings
Author Mike

Ingredients

  • 1 1/2 pounds frozen French fries cooked per package instructions (or use fresh-made)
  • 1 cup BBQ pulled pork warmed (I used my Cherry Dr. Pepper pulled pork)
  • 1 cup cheese curds I used hot pepper curds
  • 1 1/2 pounds frozen French fries cooked per package instructions (or use fresh-made)
  • 1 cup bread-and-butter pickles diced

Instructions

  • Spread the fries out onto a large platter.
  • Add pulled pork and cheese curds.
  • Drizzle with the BBQ sauce and garnish with the pickles.
  • Devour.

Pulled Pork Mac-and-Cheese

Whenever I fire up my smoker to make pulled pork I make sure to make plenty extra. Sure, I love a big ole heapin’ mound of pulled pork on a bun with some slaw and pickles, but pulled pork is also great in mac-and-cheese. It adds such a wonderful smokiness to the dish. I didn’t go overboard on the pork. You want enough so that you get a bit in each bite, but you don’t want to have so much that you think you’re eating a pulled pork casserole.
Pulled Pork Mac-and-CheeseI think you could probably get away with making this same recipe using smoked brisket or chicken. Just make sure the meats are chopped small. And if you prefer more heat, don’t be afraid to add in some chopped seeded jalapenos or more hot sauce.

Pulled Pork Mac-and-Cheese

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 -12 servings

Ingredients

  • 1 pound dry elbow macaroni pasta
  • 1/4 pound unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 2 cups whole milk
  • 2 cups cream
  • Hot sauce to taste (I used a tablespoon or so)
  • 4 cups sharp cheddar cheese shredded
  • 1 cup smoked pulled pork chopped
  • 1 cup Cheez-It crackers crushed

Instructions

  • Preheat your oven to 400F.
  • Spray a 9" x 13" baking dish with non-stick spray.
  • Cook the pasta until al dente, normally 6 minutes for dried pasta. Rinse with cold water and rain.
  • Melt the butter in large sauce pan over medium heat.
  • Combine the flour and salt and slowly whisk into the melted butter. Keep whisking until the butter begins to bubble.
  • While whisking, add the milk and cream. Bring to a simmer and reduce heat to low. Keep whisking for 10 minutes. The mixture should be nice and creamy thick.
  • Stir in the hot sauce.
  • Add the cheese and stir until melted.
  • Remove from heat and stir in the macaroni and pulled pork.
  • Transfer the mixture to the baking dish and spread out evenly.
  • Sprinkle with the crushed crackers and bake for 25 minutes or until hot and bubbly and the topping has turned golden.

Pulled Pork Hot Pockets

Looking for the best way (well, one of the best ways) to use leftover BBQ pulled pork? Make hot pockets! They’re crazy easy. Just about as easy as making a pulled pork sandwich. Light crispy dough. Hot oozing filling. You can even pick these pulled pork hot pockets up and devour them like little meat pies if you want.
Pulled Pork Hot PocketsJust about any dough can be used, from homemade to pizza to even crescent roll dough (pinch two triangles of the dough together to form one ‘pocket’). These also freeze well, making them great for a quick lunch. Just pop in the microwave until hot (beware of the hot filling!) and it’s time to eat!

Also check out my really delicious broccoli cheddar pockets. They’re just as easy to make as pulled pork hot pockets.

Pulled Pork Hot Pockets

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Author Mike

Ingredients

Instructions

  • Preheat oven to 425 F.
  • Spray a baking sheet with non-stick spray.
  • Lightly flour a flat surface.
  • Divide the dough into 4 equally sized pieces and roll out into 6" x 8" rectangles.
  • Divide the pork, onion and cheese between each piece of dough, placing the ingredients in the center.
  • Fold the 2 shorter sides of the dough over the filling, stretching to cover.
  • Fold the 2 long sides over like a burrito and pinch the edges to seal.
  • Place the pockets seam-side down on the baking sheet.
  • Beat the egg and 1 tablespoon warm water in a small bowl or glass. Brush the pockets with the egg wash.
  • Bake until golden brown, about 15 minutes.