Homemade pulled pork

• 3 Italian tomatoes, diced

• 1 Spanish onion, coarsely chopped

• 2 garlic cloves, coarsely chopped

• 1 cup of P’Tite Maudite beer

• 1/2 cup ketchup

• 3 tsp Worcestershire sauce

• 1 tbsp. soya sauce

• 1/4 cup white balsamic vinegar

• 1/4 cup maple syrup

• 1 tbsp molasses

• 1/2 tsp Sriracha

• 1 tsp dry mustard

• 1/2 tsp Italian spices

• 1 pork shoulder picnic roast with the bone (about 1.8 kg/4 lb), rind removed

• Beef broth

• Salt and ground pepper

• Smoked bbq sauce

Ingredients for the fries

• 3 lb small yellow potatoes with the skin, cut into fries

• 3 tbsp. canola oil

• Salt and ground pepper

Poutine sauce with beer

• 1/4 cup butter

• 1 garlic clove, finely chopped

• 1 shallot, finely chopped

• 1/4 cup flour

• 2 1/4 cup beef broth

• 1 1/4 cup chicken broth

• 1/3 cup P’tite Maudite beer

• 2 tbsp corn starch dissolved in 3 tbsp of cold water

• 3 tbsp ketchup

• 8 Tabasco shots

• Salt and ground pepper

Poutine

• 500 g fresh cheese curds

• 300 g BBQ pulled pork, very hot

PORK

1. Preheat oven at 350°C. In a large casserole heated over medium heat, cook the tomatoes, garlic and onion for 8 minutes. Add salt and ground pepper and mix often.
2. Deglaze with 1/2 cup of beer and lower the heat. Simmer for 5 minutes, stirring often. Add the rest of the ingredients (except the bbq sauce) and mix thoroughly. Puree in a food processor or with an arm mixer.
3. Place the roast in the casserole and season generously with salt and pepper on all sides. Pour enough beef broth to just cover the roast and mix thoroughly. Bring to a boil, reduce heat to low and cover.Place in the oven and cook for 3 hours or until the meat is fork tender.
4. Remove the meat from the oven and let stand for 15 minutes before shredding it with a fork. Discard the fatty parts as you go along. Place the meat in a bowl and pour your favorite bbq sauce over it.

FRIES

1. Preheat the over at 400°F.
2. On a large cooking sheet, add the fries, then the canola oil. Season with salt and pepper and mix thoroughly.
3. Bake in the oven for 45 minutes or until golden and crispy. Stir every 15 minutes.

GRAVY

1. In a small pan heated at low heat, melt the butter, then add the garlic and the shallot. Cook for 3 to 4 minutes, stirring constantly.
2. Add the flour and continue cooking for 2 minutes while stirring.
3. Add the beef and chicken broths and the beer, bring to a boil. Reduce heat and simmer for 2 minutes. Whisk to remove the lumps.
4. Add the corn starch, the ketchup and the Tabasco and season generously with salt and pepper. Simmer for about 5 minutes or until the desired consistency. NOTE: This sauce MUST be salty to bring out the flavours. So, don’t hesitate to add lots of salt! Keep warm.
5. Combine the fries, cheese curds and pulled pork and pour the hot gravy over.
6. Enjoy with a P’tite Maudite!