Try this Roasted Pork And French Fry Poboy recipe, or contribute your own.
Suggest a better descriptionPreheat 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 - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-26-1998 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 8 servings | ||
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Calories: 353 | ||
Calories from Fat: 252 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28g | 37 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 70.3mg | 22 % | |
Sodium 199.2mg | 7 % | |
Potassium 453mg | 12 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.2g | ||
Protein 20.5g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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