Burrito Poutine au Porc Effiloché Sud-Ouest
10 hours (cooking) + 30 minutes • 2 burritos


Discover our Southwest Pulled Pork Poutine Burrito, a bold twist on two classics. Inside soft tortillas, we combine tenderly pulled pork, marinated in Firebarns Southwest BBQ sauce and spicy mustard, with crispy sweet potato fries and melty cheese curds. Everything is garnished with peperoncini peppers for a spicy kick and topped with poutine sauce. A rich and flavorful burrito, perfect for those looking to fuse fun and originality.


  • 1 pork shoulder roast of 1.2 kg
  • 1/2 cup Firebarns Baseball Mustard
  • 1 C. tbsp Original Hot Sauce
  • 1/3 cup pepper
  • 1/3 cup salt
  • 1/4 cup paprika
  • 350 ml Southwest BBQ Sauce
  • 400 g pulled pork with South-West BBQ sauce
  • +/- 20 cooked and crispy sweet potato fries
  • 400 g cheese curds
  • 4 tbsp. tablespoon of store-bought poutine sauce (your choice)
  • 2 tbsp. tablespoon finely chopped peperoncini peppers
  • 2 large tortillas


  1. Remove the rind and excess fat using a knife. Brush the piece of pork on all sides with the spicy mustard. Then mix the salt, pepper and paprika and spread the spice mixture well over the entire piece.
  2. Preheat the smoker to 270°F and place the piece directly on the center rack for 8 hours. Remove from the smoker, place the piece in an aluminum dish, pour the Sud-Ouest sauce over the meat and cover everything with aluminum foil.
  3. Return to the smoker for about 2 hours, remove and shred the meat using 2 forks.
  4. Note: For those who do not have a smoker, you can also make the recipe in a slow cooker or in the oven in a saucepan. The cooking time will vary depending on the method chosen.
  5. On a large tortilla, place 200 g of pulled pork, add 1 tbsp. tablespoons of pepperoncini, a dozen sweet potato fries, 200 g of cheese curds and 2 tbsp. soup of poutine sauce.
  6. Fold the tortilla towards the filling, then fold the sides towards the center and close the tortilla tightly.
  7. Wrap the tortillas in foil and place in the oven at 425°F for about 5 minutes.

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