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Maple Pulled Pork Poutine with Onion Confit
2021-02-25
https://www.metro.ca/userfiles/image/recipes/poutine-porc-effiloche-confits-oignons-11518.jpg
PT25M
PT4H30M
PT4H55M
Slice the onions.Make your sauce by combining the beer, 1 pack of Le Connaisseur poutine sauce, maple syrup, garlic, dried mustard, paprika, and water.Place the pork shoulder in a pot with the onion and sauce. Cover.Bake in the oven for 4 and half hours at 300°F (150°C).Remove from the oven and shred the pork with a fork. Set aside.Prepare you poutine sauce by following the instructions on the package.Cook the fries.Place the fries, cheese, and pork in a bowl and cover with Le Connaisseur poutine sauce.Garnish with onion confit and scallions.Enjoy!Source: Le Connaisseur
4
Metro
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1 onion
1 beer of your choice
2 packs Le Connaisseur poutine sauce
7/8 cup (200 ml) maple syrup
1 teaspoon (5 ml) garlic, chopped
1 tablespoon (15 ml) dried mustard
1 teaspoon (5 ml) paprika
5/8 cup (150 ml) water
3 lb (1.3 kg) pork shoulder
homemade or stroe-bought French fries
.89 lb (400 g) cheese curds
4 tablespoons (60 ml) onion confit
scallions
Maple Pulled Pork Poutine with Onion Confit
4
Main course
0:25
Preparation
4:30
COOKING
4:55
TOTAL TIME
Ingredients
-
1
onion
-
1
beer of your choice
-
2 packs
Le Connaisseur poutine sauce
-
7/8 cup
(200 ml)maple syrup
-
1 teaspoon
(5 ml)garlic, chopped
-
1 tablespoon
(15 ml)dried mustard
-
1 teaspoon
(5 ml)paprika
-
5/8 cup
(150 ml)water
-
3 lb
(1.3 kg)pork shoulder
-
homemade or stroe-bought French fries
-
.89 lb
(400 g)cheese curds
-
4 tablespoons
(60 ml)onion confit
-
scallions
Preparation
Slice the onions.
Make your sauce by combining the beer, 1 pack of Le Connaisseur poutine sauce, maple syrup, garlic, dried mustard, paprika, and water.
Place the pork shoulder in a pot with the onion and sauce. Cover.
Bake in the oven for 4 and half hours at 300°F (150°C).
Remove from the oven and shred the pork with a fork. Set aside.
Prepare you poutine sauce by following the instructions on the package.
Cook the fries.
Place the fries, cheese, and pork in a bowl and cover with Le Connaisseur poutine sauce.
Garnish with onion confit and scallions.
Enjoy!
Source: Le Connaisseur
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
