Taste Tested: Six Thirty Nine’s Pulled Pork Croquettes

Stumped on what to make to impress your food loving friends this holiday season? Well, look no further. We’ve managed to convince Chef Eric Boyar of SixThirtyNine — the only Feast ON certified restaurant in Oxford County — to share his (amazing!) recipe for Pulled Pork Croquettes!


Established in 2005 SixThirtyNine is an award-winning restaurant located in the heart of Oxford County. Chef Eric Boyar’s menus bring a unique combination of artistry and skill to bear on the finest locally-sourced ingredients. Our suggestion? Book a spot at the Chefs Table for a behind the scenes look into Chefs kitchen. Apprentices work silently, with giant smiles on their faces — it’s like watching a ballet, but more delicious!


Pulled Pork Croquettes
Yields 36
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  1. 1 lbs Ontario Yukon gold potatoes
  2. ½ lbs Five Brothers, Gunn's Hill Artisan Cheese
  3. ½ lbs apple smoked pulled Ontario pork
  4. 1 Ontario egg
  5. 1 tsp chopped chives
  6. 1 tsp chopped parsley
  7. 1 tsp chopped tarragon
  1. Peel and large dice potatoes cover with cold water by 2 inches,
  2. bring to boil and simmer until cooked through (do not overcook).
  3. While potatoes are cooking, grate cheese, shred pork and add all remaining ingredients into a large bowl.
  4. Once potatoes are cooked through drain them and let sit in the strainer so any access water will continue to drain off. Run the potatoes through a food mill into the bowl with all other ingredients, gently fold all ingredients together (do not over mix) season with salt and pepper.
  5. 4. with a small ice cream scoop portion out croquettes. Form croquettes into a cylinder shape roughly the length of your finger by dusting them with flour.
  6. Take 4 -6 formed croquettes and place them in a bowl of flour dust evenly, transfer to a bowl with egg wash ( 2 eggs, ¼ cup water ) making sure there is not an excessive amount of flour on the croquettes thoroughly cover with egg wash, transfer to a bowl with bread crumbs again making sure there is not an excessive amount of egg wash on them coat croquettes with bread crumbs then transfer to a container. Repeat process with remain croquettes then chill in fridge till ready to serve.
  7. Heat deep fryer to 375 and fry for 1 ½ - 2 minutes, transfer to a bowl season lightly with salt.
  8. Serve with apple butter, mustard greens and grainy mustard.
Adapted from SixThirtyNine
Adapted from SixThirtyNine
Culinary Tourism Alliance https://ontarioculinary.com/

Need a recipe for pulled pork?
Here’s one of our favorites!

3 Responses to Taste Tested: Six Thirty Nine’s Pulled Pork Croquettes

  1. […] class of showcasing cheese on the table.  That included his legendary pulled pork croquettes (find the recipe here!), duck confit soup and leek ash gnocchi made with Oxford Harvest cheese from Gunn’s Hill, […]

  2. […] or call ahead and book the chef’s table which seats four. While you’re there try the pulled pork croquettes, they’re a signature […]

  3. […] we’re dying to eat? Those infamous pulled pork croquettes – apple butter, mustard greens, pickled pearl onions, maple vidal mustard. We know you are […]

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