Recipe - Roasted Pork And French Fry Poboy

2 pound Pork butt
Salt; to taste
Freshlyground black pepper;
to taste
2 pound Idaho potatoes; peeled, and
Cut into shoestrings
8 Twelveinch loaves crusty
French bread
=== REMOULADE SAUCE ===
One fourth cup Fresh lemon juice
Three fourths cup Vegetable oil
One half cup Chopped onions
One half cup Chopped green onions
One fourth cup Celery
2 tablespoon Chopped garlic
2 tablespoon Chopped horseradish
3 tablespoon Creole or wholegrain
mustard
3 tablespoon Prepared yellow mustard
3 tablespoon Ketchup
3 tablespoon Chopped fresh parsley
1 teaspoon Salt
One fourth teaspoon Cayenne pepper
1/8 teaspoon Freshlyground black pepper

Preheat oven to 300 degrees. Deepfry 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 # EM1B39 broadcast 04241998) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

04261998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.