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Level: Very easy
Servings: 3 to 4 people
Time: 8 to 10 hours

Ingredients :
- 1.2 kg of smoked pork shoulder
- 1 can of lager 355 ml
- 1 bottle of Firebarns Memphis 350 ml
- 375 g of coarsely chopped bacon
- 1/2 onion finely chopped
- 1/4 cup of maple syrup
- 50 ml of olive oil
- 4 to 5 drops of Firebarns Original sauce
- 500 ml of commercial poutine sauce
- 2 tbsp.Cajun Mardi Gras spices
- 900 g cooked restaurant style fries
- 400 g cheese curds
- Finely chopped parsley to serve

In a large bowl, mix beer, Firebarns Memphis and add 4 to 5 drops of Firebarns Original. In an ovenproof dish, place the ham and pour the beer and Firebarns Memphismixture.

In the oven or slow cooker, cover with aluminum foil and cook on low for 6 to 8 hours until ham flakes with a fork.

In a skillet over medium high heat, sauté onion and bacon with olive oil. Cook for 4 to 5 minutes or until bacon begins to crisp. Add maple syrup, reduce heat and simmer for 5 to 10 minutes.

Reheat poutine sauce and add Mardi Gras spices.

In a bowl, combine fries, Memphis beer ham, cheese, poutine sauce, maple bacon and sprinkle with parsley to serve.

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