Roasted pork & french fry po'boy

8 servings

Ingredients

QuantityIngredient
2.00poundspork butt
1salt; to taste
1freshly-ground black pepper; to taste
2.00poundsidaho potatoes; peeled, and
1cut into shoestrings
8.00twelve-inch loaves crusty french br; ead
1=== remoulade sauce ===
¼cupfresh lemon juice
¾cupvegetable oil
½cupchopped onions
½cupchopped green onions
¼cupcelery
2.00tablespoonchopped garlic
2.00tablespoonchopped horseradish
3.00tablespooncreole or whole-grain mustard
3.00tablespoonprepared yellow mustard
3.00tablespoonketchup
3.00tablespoonchopped fresh parsley
1.00teaspoonsalt
¼teaspooncayenne pepper
teaspoonfreshly-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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