Seb Lacroix’s Pulled Pork Poutine and Nachos

Prep time: 20 minutes

Cook time: 5-6 hours

Required Tools:

• 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

Ingredients:

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:

Directions for pulled pork:

1. Prepare the pork shoulder on a cutting board on your work surface.
2. Use the Injecterminator to inject the apple juice into the pork shoulder every 1 to 2 inches.
3. In a bowl, mix ⅔ Sweet Kansas dry rub and ⅓ Kansas dry rub.
4. Cover the entire surface of the pork with the spice rub.
5. Create a direct and indirect cooking zone on the grill, then preheat the unit to anywhere between 300 and 350°F.
6. 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 😊.) 
7. 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.)
8. Return the wrapped pork shoulder to the grill and let it cook (without flipping) until its internal temperature reaches 205°F.
9. When the meat reaches the required internal temperature, take it off the heat and let it rest, while still covered, for about 30 minutes.
10. 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.
11. Set aside for a burger, poutine or pulled pork nachos.

Directions for poutine:

1. Sprinkle California dry rub over the fries and cook according to directions on the package.
2. Meanwhile, heat the gravy in a pot.
3. 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.
4. Serve on game nights with nachos and enjoy!

Directions for nachos:

1. On a baking sheet, spread the restaurant-style tortilla chips.
2. Add the pulled pork, Ketchot sauce and salsa on top of the chips.
3. Sprinkle shredded cheese and bake for a few minutes at 450°F.
4. Serve with poutine and enjoy!

With that, happy grilling and happy Super Bowl Sunday!