This isn't just poutine ... this is pulled pork poutine slathered in a beer barbecue gravy and topped with creamy cheese curds. You're welcome.
Tell me the truth now, guys.
How many of you have had that root beer pulled pork that everyone raves about? You loved it, right?
I went ahead and put a spin on that recipe and used beer. Real beer. Not from a root. Um, you know what I mean. Right?
Anyway, I made beer barbecue pulled pork. The sauce was outrageous. You know Willy Wonka’s chocolate river? I want a beer barbecue river.
Then I used the juices from my fictional-but-delicious beer barbecue river to make a barbecue beer gravy. That was about the time my husband walked in to find me with smearing the gravy all over my face. Face mask time, honey. Just walk away.
Then I made some French fries and topped them with the pulled pork and the gravy. Because, why not?
Did I forget to mention the cheese curds? I also added cheese curds. Because cheese curds fo’ life, yo.
You guys need this in your facehole, immediately. I mean, don’t even bother chewing. Just open, insert, swallow. You’re good to go.
Now, lemme show you how I did this thang.
First, we toss a pork shoulder in the slow cooker. Cover him with your favorite barbecue sauce and dump in the beer. Turn to low and walk away. Things are about to get real.
Now, open up the slow cooker and look at that glorious hunk of meat.
Scoop out about a cup of the sauce. Drink it. Now scoop up another cup and set it aside for the gravy.
Start your engines, by which I mean grab two forks and start shredding. I like to take out any big hunks of fat, and with pork shoulder you’ll have quite a bit of it.
Make your French fries. You can use Cascadian Farms Crinkle Cut French Fries or any style of French fry you prefer, really. I baked mine because I’m suuuuuper healthy and stuff. Also, I was out of oil.
While your fries are cooking, whip up the gravy. Don’t be scared. It’s supah easy.
Crispy fries. Hunks of pulled pork. Cheese curds. Beer barbecue gravy. Chives. Layer ‘em all up on your pan/plate/serving dish.
Grab a fork and dig in. Don’t be scared to really get in there. Stab others in the hand with your fork if they get greedy. Ain’t no shame.