Maple Pulled Pork Poutine with Caramelized Onions & Crispy Pickled Jalapeños

Poutine is delicious, but we love topping the classic Canadian dish with all sorts of exciting flavours! Chef Chris of the Snack Shack shares this passion and has shared with us one of his favourite recipes, for maple pulled pork poutine topped with caramelized onions and crispy pickled jalapeños.

Find all the ingredients you need for this recipe at your local Wholesale Club. Shop in-store or online


Pulled Pork

Caramelized Onions

Crispy Pickled Jalapeños



Pork Butt

Rub pork butt with ¼ cup maple syrup, ¼ cup brown sugar, grainy mustard, lemon juice, salt, and black pepper. Set the oven to 275 and cook for 10 hours, covered. Let cool for a minimum of 30 minutes, then remove the bone and shred. Once shredded, add ¼ cup maple syrup and ¼ cup brown sugar. Cover and place in the oven for another 25 minutes.

Caramelized Onions

Thinly slice white onions. Add to a pot with butter, lard, and salt. Cook onions on low/medium heat for approximately one hour, or until browned and caramelized.

Crispy Pickled Jalapeños

Soak jalapeños in buttermilk. In a separate bowl, mix flour and cornmeal. Remove jalapeños from buttermilk and place in flour mixture to coat. Fry for three minutes, or until golden brown.


Cut fries to size. Rinse with cold water and dry. Blanch in a 250-degree fryer for six minutes. Cool for a minimum of two hours. Refry at 350 degrees in the fryer for 5 minutes and serve.


Reconstitute the Berthelet poutine gravy and keep warm.

Assemble the fries, cheese curds, and gravy. Top with maple pulled pork, caramelized onions, crispy jalapeños, and sliced green onion.

Find Snack Shack


Address: 320 Yonge St, Barrie, ON

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