Roasted Pork And French Fry Po'boy
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Roasted Pork And French Fry Po'boy
  Pork    French  
Last updated 6/12/2012 1:00:01 AM. Recipe ID 23046. Report a problem with this recipe.
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      Title: Roasted pork and french fry po'boy
 Categories: E.
      Yield: 4 Servings
 
      2 lb Pork butt
           Salt and pepper
      2 lb 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 c  Fresh lemon juice
    3/4 c  Vegetable oil
    1/2 c  Chopped onions
    1/2 c  Chopped green onions
    1/4 c  Celery
      2 tb Chopped garlic
      2 tb Chopped horseradish
      3 tb Creole or whole-grain
           Mustard
      3 tb Prepared yellow mustard
      3 tb Ketchup
      3 tb Chopped fresh parsley
      1 ts Salt
    1/4 ts Cayenne pepper
    1/8 ts Freshly ground pepper
 
  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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Recipe ID 23046 (Apr 03, 2005)

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