Pork Shortrib Poutin

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Ryan Jones, the owner and executive chef at the newly renovated The Mill at 2T, stops by to share a recipe for pork shortrib poutin. See the recipe below.


2 pounds Braised Pork Shortribs
1 Carmelized onion
6 strips thick cut bacon
6 oz grated gruyere cheese
1/2 cup chopped scallions
8 Idaho potatoes 9 ( cut and blanched for french fries)
salt and pepper to taste
1/2 gallon vegetable oil for frying


1. Take the braised pork and shred similar to pulled pork.
2. Take the braising liquid the pork was cooked in and reduce to a gravy like consistency and add pork back into gravy. in a separate pot heat oil for frying to 350 degrees.
3. Take blanched french fries and fry in pot until golden brown.
4. Remove from the oil and place on towels to absorb oil and season potatoes with salt and pepper.
5. Place fries in a bowl. Top the fries with the Shortrib gravy.
6. Garnish with grated gruyere cheese and a strip of thick cut bacon and chopped green onions.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s