Seb Lacroix’s Pulled Pork Poutine and Nachos
Prep time: 20 minutes
Cook time: 5-6 hours
- House of BBQ Experts Injecterminator
- House of BBQ Experts Shredders
- House of BBQ Experts Butcher Paper
- Oak wood or sugar maple wood chunks – if using a charcoal BBQ
For the pulled pork:
- 1 approximately 12 lb. pork shoulder
- ½ cup apple juice
- House of BBQ Experts Sweet Kansas Spice Mix and Rub
- House of BBQ Experts Kansas Spice Mix and Rub
- Blues Hog Original BBQ Sauce, to taste
- House of BBQ Experts Maple Bourbon sauce
For the poutine:
- House of BBQ Experts California Spice Mix and Rub
- French fries, to taste
- Canned poutine sauce, to taste
- Cheese curds, to taste
- Pulled pork, to taste
For the nachos:
- 1 bag store-bought restaurant-style tortilla chips
- Pulled pork, to taste
- House of BBQ Experts Ketchot Sauce, to taste
- Homemade or store-bought salsa, to taste
- Shredded cheese, to taste
Directions for pulled pork:
- Prepare the pork shoulder on a cutting board on your work surface.
- Use the Injecterminator to inject the apple juice into the pork shoulder every 1 to 2 inches.
- In a bowl, mix ⅔ Sweet Kansas dry rub and ⅓ Kansas dry rub.
- Cover the entire surface of the pork with the spice rub.
- Create a direct and indirect cooking zone on the grill, then preheat the unit to anywhere between 300 and 350°F.
- Place the meat on the grill** in the indirect cooking zone and let it cook (without flipping) for several hours until its internal temperature reaches 165°F. (I recommend placing the fatty side directly onto the grill to protect the meat from direct heat. Doing this will also help the meat cook slower and develop more flavor 😊.)
- Take the meat off the heat and wrap it with butcher paper (or aluminum foil). (Personally, I prefer butcher paper to foil because it allows for a crisper, Texas-style crust.)
- Return the wrapped pork shoulder to the grill and let it cook (without flipping) until its internal temperature reaches 205°F.
- When the meat reaches the required internal temperature, take it off the heat and let it rest, while still covered, for about 30 minutes.
- Use the shredders to remove the fat rind and shred the pork shoulder, making sure to add the Maple Bourbon and Original sauces to the meat intermittently.
- Set aside for a burger, poutine or pulled pork nachos.
Directions for poutine:
- Sprinkle California dry rub over the fries and cook according to directions on the package.
- Meanwhile, heat the gravy in a pot.
- When sauce and fries are ready, assemble the poutine. Place the fries in a bowl and sprinkle with cheese curds. Top with the pulled pork and gravy.
- Serve on game nights with nachos and enjoy!
Directions for nachos:
- On a baking sheet, spread the restaurant-style tortilla chips.
- Add the pulled pork, Ketchot sauce and salsa on top of the chips.
- Sprinkle shredded cheese and bake for a few minutes at 450°F.
- Serve with poutine and enjoy!
With that, happy grilling and happy Super Bowl Sunday!