Recipe for Roasted Pork and French Fry Poboy 
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Yield:
8
Ingredients:
Amount Ingredient
2 lb Pork butt
Salt to taste
Freshly-ground black pepper to taste
2 lb Idaho potatoes peeled, and
cut into shoestrings
8 x Twelve-inch loaves crusty French bread
----------------- REMOULADE SAUCE ----------------
1/4 cup Fresh lemon juice
3/4 cup Vegetable oil
1/2 cup Chopped onions
1/2 cup Chopped green onions
1/4 cup Celery
2 tbl Chopped garlic
2 tbl Chopped horseradish
3 tbl Creole or whole-grain mustard
3 tbl Prepared yellow mustard
3 tbl Ketchup
3 tbl Chopped fresh parsley
1 tsp Salt
1/4 tsp Cayenne pepper
Instructions:
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.

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