Ingredients:
- 2 lb idaho potatoes, peeled and cut into shoestrings , deep fried in 350 degree vegetable oil , until golden and
Directions:
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3462.93 Kcal (14499 kJ) | ||
| Calories from fat | 882.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 98.04g | 151% | |
|---|---|---|---|
| Cholesterol | 729.12mg | 243% | |
| Sodium | 4480.28mg | 187% | |
| Potassium | 1522.83mg | 32% | |
| Total Carbs | 487.29g | 162% | |
| Sugars | 35.3g | 141% | |
| Dietary Fiber | 16.49g | 66% | |
| Protein | 150.88g | 302% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 33.7mg | 187% | |
| Calcium | 695.6mg | 70% | |
| Amount Per 100 g | |||
| Calories | 325.08 Kcal (1361 kJ) | ||
| Calories from fat | 82.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.2g | 151% | |
|---|---|---|---|
| Cholesterol | 68.45mg | 243% | |
| Sodium | 420.58mg | 187% | |
| Potassium | 142.95mg | 32% | |
| Total Carbs | 45.74g | 162% | |
| Sugars | 3.31g | 141% | |
| Dietary Fiber | 1.55g | 66% | |
| Protein | 14.16g | 302% | |
| Vitamin C | 1.3mg | 23% | |
| Vitamin A | 0.1mg | 51% | |
| Iron | 3.2mg | 187% | |
| Calcium | 65.3mg | 70% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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