Roasted Potato Poutine With Pulled Pork And Burnt Ends
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.
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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.
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.
Cover pan with aluminum foil. Place pan in grill and cook for 1 hour. Stir contents of pan and cook one additional hour. Reserve.
Set the Traeger to 325℉ and preheat, lid closed for 15 minutes.
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.
Increase the temperature on the Traeger grill to 375℉.
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.
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.
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!
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