| 550 | 551 | 552 | 553 | 554 |
| 1 | 176 | 352 | 527 | 703 |
|
Roasted Pork And French Fry Po'boy
2
Pound Pork butt
Salt; to taste
Freshly−ground black pepper; to taste
2
Pound Idaho potatoes; peeled, and
Cut into shoestrings
Twelve−inch loaves crusty French bread
8
REMOULADE SAUCE
1
3
1
1
1
2
2
3
3
3
3
1
1
1
/4 Cup Fresh lemon juice
/4 Cup Vegetable oil
/2 Cup Chopped onions
/2 Cup Chopped green onions
/4 Cup Celery
Tablespoon Chopped garlic
Tablespoon Chopped horseradish
Tablespoon Creole or whole−grain mustard
Tablespoon Prepared yellow mustard
Tablespoon Ketchup
Tablespoon Chopped fresh parsley
Teaspoon Salt
/4 Teaspoon Cayenne pepper
/8 Teaspoon Freshly−ground black pepper
Preheat oven to 300 degrees. Deep−fry the potatoes in 350 degree vegetable
oil, until golden and crisp. Drain on paper towels and set aside. 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. This recipe yields 8 Po'
Boys.
Roasted Pork And French Fry Po'boy
524
Page
Quick Jump
|