Roasted Pork And French Fry Po'Boy

Recipe Ingredients

2 lbs	908g / 32oz	Pork butt
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Idaho potatoes - peeled, and
		Cut into shoestrings
8		Twelve-inch loaves crusty French bread
		Remoulade Sauce
1/4 cup	59ml	Fresh lemon juice
3/4 cup	177ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onions
1/2 cup	31g / 1.1oz	Chopped green onions
1/4 cup	27g / 1oz	Celery
2 tablespoons	30ml	Chopped garlic
2 tablespoons	30ml	Chopped horseradish
3 tablespoons	45ml	Creole or whole-grain mustard
3 tablespoons	45ml	Prepared yellow mustard
3 tablespoons	45ml	Ketchup
3 tablespoons	45ml	Chopped fresh parsley
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B39 broadcast 04-24-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.