Roast Pork and French Fry Po-Boy

Ingredients

• 3 (4 to 5 pound) pork butts
• Essence, recipe follows
• Homemade Barbecue Sauce, recipe follows
• 8 cups vegetable oil, for frying
• 10 large baking potatoes, like russets, peeled and cut into thin sticks
• Salt
• 1 (6-foot) long loaf French bread
• 1 1/2 cups mayonnaise
• 1 1/2 cups Creole mustard

Directions

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.

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

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.

Homemade Barbecue Sauce:

• 4 cups ketchup
• 1 cup finely chopped yellow onions
• 1/2 cup Steen's cane syrup
• 1/2 cup dry red wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons Creole or other spicy whole-grain mustard
• 2 tablespoons dark brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced jalapeno peppers
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Emeril's Red Pepper Sauce, or other hot pepper sauce
• 1 teaspoon salt
• 1/2 teaspoon cayenne

Combine all the ingredients in a large mixing bowl. Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to three days. Yield: 5 cups