Recipe courtesy of Emeril Lagasse
Total:
8 hr 10 min
Prep:
8 hr
Cook:
10 min
Yield:
8 Po' Boys

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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