Roasted pork & french fry po'boy
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | pounds | pork butt |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | pounds | idaho potatoes; peeled, and |
| 1 | cut into shoestrings | |
| 8.00 | twelve-inch loaves crusty french br; ead | |
| 1 | === remoulade sauce === | |
| ¼ | cup | fresh lemon juice |
| ¾ | cup | vegetable oil |
| ½ | cup | chopped onions |
| ½ | cup | chopped green onions |
| ¼ | cup | celery |
| 2.00 | tablespoon | chopped garlic |
| 2.00 | tablespoon | chopped horseradish |
| 3.00 | tablespoon | creole or whole-grain mustard |
| 3.00 | tablespoon | prepared yellow mustard |
| 3.00 | tablespoon | ketchup |
| 3.00 | tablespoon | chopped fresh parsley |
| 1.00 | teaspoon | salt |
| ¼ | teaspoon | cayenne pepper |
| ⅛ | teaspoon | freshly-ground black pepper |
Directions
Preheat oven to 300 degrees. Deep-fry the potatoes in 350 degree vegetable oil, until golden and crisp. Drain on paper towels and set aside. Season entire pork butt with salt and pepper. Place pork in a roasting pan. Place in the oven and cook for about 6 to 8 hours or until the meat is falling apart. Remove from pan, and set aside to cool. Meanwhile, prepare the remoulade sauce. Place all ingredients in a food processor and process for about 30 seconds. To assemble: Shred cooled meat into pieces. Slice the bread in half and spread remoulade sauce on both halves. Arrange a layer of shredded pork on top one half of the bread. Then pile a handful of shoestring potatoes on top of the meat. Cover with the other half of the loaf and cut sandwich in half. Serve immediately. This recipe yields 8 Po' Boys.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B39 broadcast 04-24-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-26-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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