Instructions

1. 01

   Get a pork shoulder and score the fat cap in a diamond shaped pattern. Apply the hot sauce as a binder and season with the bbq rub. Let it sit overnight in the fridge wrapped in foil.

2. 02

   Get the Kamado Joe Pellet Joe smoking at 250f and put the pork shoulder on. After 2 hours start spritzing with half apple juice half apple cider vinegar every hour.

3. 03

   Once the internal temperature reaches 165f place it in a foil pan with the butter on top of the meat and wrap tightly with foil. Put it back on the smoker until internal temp hits 203f and the pork is probe tender.

4. 04

   Remove and let rest for 1-2 hours wrapped in a towel in a cooler before shredding.

5. 05

   Cut some russet potatoes into fries and let them soak in cold water for 1 hour. Drain and dry them thoroughly. Heat up some oil to 340f and deep fry them for 7 minutes working in batches. Increase oil temperature to 375f and double fry them for 2 more minutes until nicely browned.

6. 06

   Make the poutine starting with a bed of fries, cheese curds, pulled pork, more cheese curds, gravy, crunchy onions and green onions.