Roasted Pork and French Fry Po'Boy
Roasted Pork and French Fry Po'Boy
- Yield: 8 Po' Boys
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1420
- Total Fat
- 43
- Saturated Fat
- 8
- Carbohydrates
- 202
- Dietary Fiber
- 13
- Sugar
- 18
- Protein
- 58
- Cholesterol
- 70
- Sodium
- 2097
- Total: 8 hr 10 min
- Prep: 8 hr
- Cook: 10 min
- Yield: 8 Po' Boys
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1420
- Total Fat
- 43
- Saturated Fat
- 8
- Carbohydrates
- 202
- Dietary Fiber
- 13
- Sugar
- 18
- Protein
- 58
- Cholesterol
- 70
- Sodium
- 2097
- Total: 8 hr 10 min
- Prep: 8 hr
- Cook: 10 min
Ingredients
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
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:
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 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
1/4 teaspoon cayenne pepper
1/8 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.
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