Place the pork butts in one or two large baking dishes and season evenly with Essence. Cover with plastic and refrigerate at least 4 hours or overnight.
Preheat and oven to 225 degrees F.
Bring the pork to room temperature and place in a large roasting pan, fat side up. Smoke, or slow cook in the oven until tender and falling apart, and the internal temperature reaches 160 degrees F. (The cooking should take 6 to 8 hours.) Remove from the oven and let rest for 20 to 30 minutes.
With a knife and fork, or two forks, pull apart the meat into small slices or chunks. Toss with the barbecue sauce, to taste.
In a deep fryer, or large pot over medium-high heat, heat the oil to 360 degrees F.
Add the potatoes in batches and cook until golden brown, about 5 minutes, stirring to brown evenly. Remove with a slotted spoon and drain on paper towels. Season with Essence and salt.
Slice the bread in half lengthwise. Spread the mayonnaise on one half, and the mustard on the other. Lay the pork along the bottom half of bread and top with the French fries. Top with the remaining bread half, and cut into servings.
Serve immediately.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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