Roasted Pork and French Fry Po'Boy

  • Total: 8 hr 10 min
  • Prep: 8 hr
  • Cook: 10 min
  • Yield: 8 Po' Boys
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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

  1. Preheat oven to 300 degrees F.
  2. 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.
  3. 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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