Name: Smoked Pulled Pork Poutine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Smoked pulled pork; 0.5 medium Russet potato; 0.25 oz White cheddar cheese curds; 1 cup Beef bone broth; 1 tsp Arrowroot starch; 0 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Fresh chives

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoked Pulled Pork Poutine

Crispy oven-baked potato wedges topped with tender smoked pulled pork and melty cheese curds, finished with a rich bone broth gravy that coats every bite.

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NUTRITION

Protein

48.0g

Fat

27.5g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Smoked pulled pork

0.5 medium Russet potato

0.25 oz White cheddar cheese curds

1 cup Beef bone broth

1 tsp Arrowroot starch

0 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh chives

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PREPARATION

1
Preheat your oven to 425°F and line a baking sheet with parchment paper.
2
Slice the russet potato into thin, uniform wedges and toss them in a bowl with extra virgin olive oil, sea salt, black pepper, and garlic powder.
3
Spread the potato wedges in a single layer on the baking sheet and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
4
While the potatoes are roasting, whisk the arrowroot starch into the cold beef bone broth in a small saucepan until fully dissolved.
5
Place the saucepan over medium heat and simmer, stirring constantly, until the gravy thickens into a glossy consistency.
6
Warm the smoked pulled pork in a separate skillet or in the oven during the last 5 minutes of the potato roasting time.
7
Plate the crispy potato wedges, layer on the warm pulled pork and cheese curds, then pour the hot bone broth gravy over the top and garnish with chopped chives.