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Receta Roasted Pork And French Fry Po'boy

by Global Cookbook

Ingredientes

2 lb Pork butt     Salt to taste     Freshly-grnd black pepper to taste 2 lb Idaho potatoes peeled, and     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

1. Preheat oven to 300 degrees.
2. Deep-fry the potatoes in 350 degree vegetable oil, till golden brown and crisp. Drain on paper towels and set aside.
3. 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.
4. Meanwhile, prepare the remoulade sauce. Place all ingredients in a food processor and process for about 30 seconds.
5. 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.
6. This recipe yields 8 Po' Boys.

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