Roasted Pork And French Fry Poboy Recipe

Roasted Pork And French Fry Poboy Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
2 lbs: Pork butt,
Salt and pepper,
2 lbs: 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 tbsp: Chopped garlic,
2 tbsp: Chopped horseradish,
3 tbsp: Creole or whole-grain,
Mustard,
3 tbsp: Prepared yellow mustard,
3 tbsp: Ketchup,
3 tbsp: Chopped fresh parsley,
1 tsp: Salt,
1/4 tsp: Cayenne pepper,
1/8 tsp: 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.

Yield: 8 Po Boys

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Source from luhu.jp