Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Pork butt
Salt and pepper
2 lb 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 c Fresh lemon juice
3/4 c Vegetable oil
1/2 c Chopped onions
1/2 c Chopped green onions
1/4 c Celery
2 tb Chopped garlic
2 tb Chopped horseradish
3 tb Creole or whole-grain
Mustard
3 tb Prepared yellow mustard
3 tb Ketchup
3 tb Chopped fresh parsley
1 ts Salt
1/4 ts Cayenne pepper
1/8 ts Freshly ground pepper

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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