Roast Pork and French Fry Po-Boy Recipe

Name: Roast Pork and French Fry Po-Boy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 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

Servings: persons

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
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
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

1
["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"

5656

kcal

Calories

563

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 3 (4 to 5 pound) pork butts, Essence, recipe follows, Homemade Barbecue Sauce, recipe follows, 8 cups vegetable oil, for frying, and more.

Yes, Roast Pork and French Fry Po-Boy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Pork and French Fry Po-Boy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions