Roasted pork and french fry po'boy

Yield: 4 servings

Measure Ingredient
2 pounds Pork butt
\N \N Salt and pepper
2 pounds Idaho potatoes, peeled and
\N \N Cut into shoestrings, deep
\N \N Fried in 350
\N \N Degree vegetable oil, until
\N \N Golden and
\N \N Crisp
8 \N 12-inch loaves of crusty
\N \N French bread
\N \N For the Remoulade sauce:
¼ cup Fresh lemon juice
¾ cup Vegetable oil
½ cup Chopped onions
½ cup Chopped green onions
¼ cup Celery
2 tablespoons Chopped garlic
2 tablespoons Chopped horseradish
3 tablespoons Creole or whole-grain
\N \N Mustard
3 tablespoons Prepared yellow mustard
3 tablespoons Ketchup
3 tablespoons Chopped fresh parsley
1 teaspoon Salt
¼ teaspoon Cayenne pepper
⅛ teaspoon Freshly ground pepper

Preheat oven to 300 degrees F.

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.

Yield: 8 Po' Boys

EMERIL LIVE SHOW #EMIB39

Similar recipes