| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | French | Emlive06 | 8 | servings |
INGREDIENTS
| 2 | lb | Pork butt |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | lb | Idaho potatoes; peeled, and |
| Cut into shoestrings | ||
| 8 | Twelve-inch loaves crusty French bread | |
| === 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 black pepper |
INSTRUCTIONS
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. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B39 broadcast 04-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 04-26-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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