POUTINE WEEK 2016: It’s pulled pork o’clock somewhere

With every freakin’ diner, drive-in and dive in the city serving up pulled pork, it was just a matter of time before I had some pulled-pork poutine this week. But hey, if you’re gonna put pulled pork on poutine, you gotta do it right. I wouldn’t go for that processed crap you’d get at Harvey’s—gimme something served up by a pork ninja, like the ones at Wenona Craft Beer Lodge.

This funky Bloor St. joint was probably a Portuguese dive bar in its past life, but they’ve really made it nice and cozy, putting canoe paddles up on the wall, craft beers in the fridge, old-timey bluegrass on the stereo, Turner Classic Movies on TV…oh, and real-deal BBQ in the kitchen.

Now, they call this a pulled-pork poutine, but it’s really a plateful of pork surrounded by some fries and cheese curds. The fries are super-thick, nicely seasoned, and the pork is super-tender. Nice tang from the pork gravy, but I gotta say, the curds just didn’t have that squeak, bro. That being said, I could totally pound this pork with a side of mac ‘n cheese and collard greens, and a couple pints of their tasty house ale on tap. Hey, if I’m still hungry after hitting up that vegan joint across the street, I know where I’ll be heading!