Ingredients

8 Medium Sized Yukon Gold Potatoes

2L Canola Oil

12 oz. Cheese Curds (3 oz. per person)

12 oz. Pulled Pork (3 oz. per person)

3 cups of Your Favourite Gravy

Approx. 3 cans Molson Canadian Cider

1 Bag Coleslaw Mix (purple cabbage, green cabbage, carrots)

3 Granny Smith Apples

1/8 cup Apple Cider Vinegar

1/2 cup Olive Oil

1 tsp Dry Mustard

1/2 tsp Celery Seed

1 tbsp Sugar

1/2 tsp Salt

Preparation

  1. Prepare the fries by cutting 8 med-sized Yukon Gold potatoes into 3/8" strips. Soak in water for 15 minutes and then blanch in canola oil for 5 min at 300 F. Drain and let cool. Raise temperature to 350F and cook for approx. 5-7 minutes (until crispy on the outside and sweet & moist inside). Note: Colour of fries may vary but golden brown is the ideal!

  2. Next prepare the gravy. Infuse your favourite gravy with Molson Canadian Cider. Mix a ratio of 10:1 –> Gravy: Molson Canadian Cider (adjust according to taste). Combine in a saucepan and simmer for 10 minutes.

  3. While simmering the gravy, prepare the coleslaw. Combine 1/8 cup of Molson Canadian Cider, apple cider vinegar, olive oil, dry mustard and salt in a bowl and add in one bag of coleslaw mix. Stir in 1 Granny Smith apple finely sliced into 1’ bite-size pieces.

  4. Once you have prepared all toppings place 1 cup of cooked fries in a shallow bowl (one bowl per person), add tempered curds and pour on gravy. Top with pulled pork and ¼ cup of coleslaw.

  5. Pair with a glass of Molson Canadian Cider and ENJOY!

For this recipe and more visit molsoncanadian.ca/cider