Pulled Pork Poutine is a great comfort food option when you don’t feel like making a traditional meal.  

Make sure the bbq sauce you choose, plus the gravy packets, are gluten free and you can enjoy this flavourful recipe without any negative consequences.

I am not a curd fan so I used shredded marble cheeese on my serving and since I have to avoid dairy I used it sparingly.

This easy pressure cooker recipe can serve 4 adults as a main course but will stretch further if using it as a side dish or appetizer.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to making Pulled Pork Poutine was to set out the pork shoulder roast.

Then I cut the roast up into large chunks.

Next I poured some chicken broth, bbq sauce, salt and pepper into the Instant Pot.  I whisked everything together well. 

I carefully placed all the chunks of pork roast into the liquid in the Instant Pot.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 30 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 25 minutes before turning the steam release handle to the venting position.

While the pork was doing its Natural Release in the Instant Pot I put a bag of crinkle cut french fries in my actifry to cook.  You can cook them in the oven or deep fryer if you do not have  an actifry.

After removing the lid I carefully transferred the pork roast chunks to a cutting board.

While I let the meat rest for a few minutes I turned the Instant Pot to the Saute function and used some reserved liquid that the pork had cooked in and added 2 packets of gluten free pork gravy mix.  I let it come to a boil and thicken stirring occasionally.

After making the gravy I used 2 forks to shred the pork chunks.

Next I put the shredded pork into a bowl and added in the bbq sauce of my choice.  This time I chose a bold flavour.

I stirred well to make sure all the pork was coated in the bbq sauce.

To assemble the Pulled Pork Poutine I started with a layer of cooked french fries.

Next I spread some of the pulled pork over top of the fries.

Then I sprinkled on some cheese curds followed by the gravy I had prepared in the Instant Pot.

If you are like me and not a fan of cheese curds you can use your own choice of shredded cheese.

Enjoy this comfort meal as a main course or appetizer and savour its blend of textures and flavours.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Pulled Pork Poutine:

• 2 lb bag crinkle cut frozen french fries
• 3 1/4 lb pork shoulder blade roast
• 2 cups chicken broth
• 1/2 cup bbq sauce
• 1 tsp salt
• 1 tsp pepper
  After cooking:
• 2 cups liquid from Pot
• 50g pork gravy mix (2 25g packets)
• 1 cup bbq sauce
• 1 lb cheddar cheese curd

How to Make Pulled Pork Poutine:

1. Cut the pork roast into chunks.
2. Pour the chicken broth and first amount of bbq sauce into the Instant Pot.
3. Sprinkle in the salt and pepper.  Give a quick stir.
4. Place the chunks of pork roast into the Instant Pot.
5. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 30 minutes.
6. Once the Instant Pot is done cooking, allow it to do a Natural Release for 25 minutes before turning the steam release handle to the venting position.
7. While the Instant Pot is doing a Natural Release cook the french fries according to package directions.
8. After removing the lid from the Instant Pot carefully transfer the chunks of pork roast to a cutting board.
9. Keep 2 cups of the liquid in the Pot and turn the Instant Pot to the Saute function.
10. Sprinkle in the contents of the two pork gravy packets . Stir occasionally while it boils and thickens.
11. Use two forks to shred the pork roast chunks.
12. Transfer the shredded pork roast to a bowl and stir in the cup of bbq sauce.
13. Assemble the poutine by starting with a layer of crinkle cut fries, then 1/4 of the pulled pork, followed by some of the cheddar cheese curd and top with gravy.
14. Serve immediately and enjoy!