Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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

Preparation:

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.

Nutritional Information:

2306 Calories (kcal); 165g Total Fat; (62% calories from fat); 23g Protein; 199g Carbohydrate; 0mg Cholesterol; 2766mg Sodium