ROASTED PORK AND FRENCH FRY PO' BOY
-2 lbs pork butt
-2 lbs Idaho potatoes, peeled and cut into shoestrings, fry at 350 degress until golden and crisp
- crusty french bread
-salt and pepper
-remoulade sauce (recipe will follow)
* Preheat oven to 350 degrees. Season entire pro butt with salt and pepper. Place pork in a roasting pan. Place in oven and cook for 6 to 8 hours or until the meat is falling apart. Remove from pan and set aside to cool.
To assemble, shred cooled meat into pieces, slice bread in half and spread remoulade sauce on both halves. Arrange a layer of chredded 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. Serce imediately.
*I have found if you put alittle water in the pan while the meat is cooking it turns out moister.
REMOULADE SAUCE
-1/4 cup lemon juice
-1/2 cup chopped onions
- 2 tbsp. chopped horseraddish (you can buy it in a jar)
-3 tbsp yellow mustard
-1/4 tsp chopped parsley
- 1/4 tsp cayenne pepper
-3/4 cup vegetable oil
-1/2 cup chopped green onions
-2 tbsp minced garlic
-3 tbsp creole mustard
-3 tbsp ketchup
-1 tsp salt
-1/8 tsp ground pepper
* Place all ingredients in a food processor and process for about 30 seconds. Spread on french bread for Po Boy. ↓
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