Roasted pork and french fry po'boy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pork butt |
| Salt and pepper | ||
| 2 | pounds | Idaho potatoes, peeled and |
| Cut into shoestrings, deep | ||
| Fried in 350 | ||
| Degree vegetable oil, until | ||
| Golden and | ||
| Crisp | ||
| 8 | 12-inch loaves of crusty | |
| French bread | ||
| 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 |
| 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 |
Directions
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
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