Ozark Smokehouse Poutine is an Ozark-inspired interpretation of classic Canadian poutine featuring crispy steak fries, smoked pulled pork, fresh white cheddar cheese curds, smoked white cheddar, and a rich homemade brown gravy accented with sorghum and thyme. Finished with crispy fried onions, quick-pickled red onions, and fresh herbs, this hearty dish is equally at home as a satisfying family meal or a rustic entrée for entertaining.

Ingredients

Poutine

• 2 pounds frozen extra-crispy steak fries
• 1 pound smoked pulled pork (unsauced), warmed
• 8 ounces fresh white cheddar cheese curds
• 2 ounces smoked white cheddar, cut into 1/4-inch cubes
• 1/2 cup crispy fried onions
• 1/4 cup Quick-Pickled Red Onions
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• Freshly ground black pepper

Ozark Smokehouse Gravy

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 1/2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon soy sauce
• 1 teaspoon sorghum syrup (or local honey)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste

Quick-Pickled Red Onions

• 1/2 small red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt

Preparation

1. Prepare the Quick-Pickled Red Onions

Combine the apple cider vinegar, water, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve.

Add the sliced onions and let stand for at least 30 minutes.

Drain before using.

2. Bake the Fries

Bake the fries according to the package directions until deeply golden and crisp.

For the best texture, continue baking an additional 5 to 10 minutes if necessary.

3. Prepare the Ozark Smokehouse Gravy

Melt the butter in a medium saucepan over medium heat.

Add the onion and cook until softened, about 5 to 6 minutes.

Stir in the garlic and cook for 30 seconds.

Sprinkle in the flour and cook, stirring constantly, for 2 minutes.

Slowly whisk in the beef broth until smooth.

Add the Worcestershire sauce, Dijon mustard, soy sauce, sorghum syrup, smoked paprika, thyme, and black pepper.

Simmer for 8 to 10 minutes, stirring occasionally, until the gravy coats the back of a spoon.

Taste and adjust the seasoning with salt and pepper.

Keep warm.

4. Warm the Pulled Pork

Warm the pulled pork gently in a skillet over medium-low heat.

If necessary, add 1 or 2 tablespoons of beef broth to keep it moist.

5. Assemble the Poutine

Arrange the hot fries on a warmed serving platter or divide among four shallow bowls.

Scatter the white cheddar cheese curds and smoked white cheddar cubes evenly over the fries.

Top with the warm pulled pork.

Ladle the hot gravy evenly over the entire dish, allowing the cheese curds to soften while retaining their signature texture.

Finish with the crispy fried onions, Quick-Pickled Red Onions, parsley, chives, and several turns of freshly ground black pepper.

Serve immediately while the fries are crisp, the gravy is hot, and the cheese curds are just beginning to soften.

Cook’s Notes

• Fresh cheese curds provide the classic poutine texture. If unavailable, substitute small cubes of mild white cheddar rather than shredded cheese.
• Sorghum syrup adds a subtle Ozark character without making the gravy taste sweet.
• Unsauced smoked pulled pork allows the gravy to remain the featured flavor.
• The gravy and Quick-Pickled Red Onions can be prepared one day in advance and refrigerated until needed.

Serving Suggestions

Serve with:

• Creamy apple coleslaw
• Cast-iron skillet cornbread
• Charred sweet corn with herb butter
• Roasted green beans
• House-made dill pickles

For a rustic Ozark presentation, serve the poutine in a warmed cast-iron skillet or individual enamel camp bowls.

Beverage Suggestions

Beer

• Amber Ale
• Brown Ale
• Märzen Lager

Wine

• Zinfandel
• Syrah

Bourbon

• A wheated bourbon or a smooth small-batch bourbon complements the smoky pork and rich gravy beautifully.

Non-Alcoholic

• Sparkling apple cider
• Fresh lemonade
• Unsweetened iced tea