2 pounds pork butt
Salt and pepper
2 pounds Idaho potatoes, peeled and cut into shoestrings, deep fried in 350 degree vegetable oil, until golden and
crisp
8 12-inch loaves of crusty French bread
For the 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 tablespoons chopped garlic
2 tablespoons chopped horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground pepper

Cooking Recipe:

Preheat oven to 300 degrees F.

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 listing 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.