Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 2 lb Pork butt
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 lb Idaho potatoes peeled, and
- Â Â cut into shoestrings
- 8 x Twelve-inch loaves crusty French bread
- 1/4 c. Fresh lemon juice
- 3/4 c. Vegetable oil
- 1/2 c. Minced onions
- 1/2 c. Minced green onions
- 1/4 c. Celery
- 2 Tbsp. Minced garlic
- 2 Tbsp. Minced horseradish
- 3 Tbsp. Creole or possibly whole-grain mustard
- 3 Tbsp. Prepared yellow mustard
- 3 Tbsp. Ketchup
- 3 Tbsp. Minced fresh parsley
- 1 tsp Salt
- 1/4 tsp Cayenne pepper
- 1/8 tsp Freshly-grnd black pepper
Direcciones
- Preheat oven to 300 degrees.
- Deep-fry the potatoes in 350 degree vegetable oil, till golden brown 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 hrs or possibly till the meat is falling apart. Remove from pan, and set aside to cold.
- Meanwhile, prepare the remoulade sauce. Place all ingredients in a food processor and process for about 30 seconds.
- To assemble: Shred cooled meat into pcs. 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 8 servings | |
| Calories 370 | |
| Calories from Fat 224 | 61% |
| Total Fat 25.24g | 32% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.56g | |
| Cholesterol 46mg | 15% |
| Sodium 489mg | 20% |
| Potassium 720mg | 21% |
| Total Carbs 19.75g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.08g | 2% |
| Protein 16.97g | 27% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
