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Roasted Potato Poutine With Pulled Pork And Burnt Ends

Traeger Kitchen


Roasted Potato Poutine With Pulled Pork And Burnt Ends

Prep Time

30 Minutes

Cook Time

9 Hours

Effort
Level of Effort Icon

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Pellets

Apple

There's not much that can top burnt ends, except for this dish. Wood-fired roasted potatoes are topped with sweet and salty burnt ends, melt-in-your-mouth pulled pork, cheese curds and doused in a savory gravy.

Ingredients

How many people are you serving?

4

    Steps

    • 1

      For the burnt ends: Combine broth and sauce in small bowl and set aside. Trim excess fat off brisket point. Rub brisket with Traeger Beef rub.
    • 2

      When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes. Place brisket on the grill grate; cook until internal temperature of brisket reaches 190℉ – approximately 6 to 7 hours. Remove brisket from grill; cut into 1” cubes. Toss brisket cubes with sauce mixture in a pan.
      Grill Icon
      Grill250˚
      Probe Icon
      Probe190˚
    • 3

      Cover pan with aluminum foil. Place pan in grill and cook for 1 hour. Stir contents of pan and cook one additional hour. Reserve.
      Grill Icon
      Grill250˚
    • 4

      Set the Traeger to 325℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill325˚
    • 5

      For the Poutine: Mix leftover pulled pork with Traeger Texas Spicy BBQ sauce and wrap in foil and place on Traeger grill for 15 minutes to warm it up.
    • 6

      Increase the temperature on the Traeger grill to 375℉.
      Grill Icon
      Grill375˚
    • 7

      In a bowl, toss potatoes, olive oil, salt, and pepper. Transfer to a baking sheet and place directly on the grill grate. Cook for approximately 35 minutes or until golden brown. Remove from grill and toss with Traeger Pork and Poultry rub. Reserve.
      Grill Icon
      Grill375˚
    • 8

      Meanwhile in a saucepan over medium heat add butter and onion, cook for approximately 3 minutes, add flour and cook for more 4 minutes. While whisking, add beef stock, salt and pepper and simmer, mixing until desire consistency.
    • 9

      Lay a stack of potatoes, cover with pull pork and burnt ends, cheese curds and gravy. Top with sour cream and scallions if desired. Enjoy!

    Cooking Notes

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