Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Punt-n-Pass Pork Po-Boys




Source of Recipe


Heinz


List of Ingredients




1 1/2 cup mayonnaise
1 1/2 cup Heinz Dark Brown Mustard
3 (4 to 5 pound) pork butts
1 bag Ore-Ida® Zesties French Fries
Creole seasoning mix
5 cups Jack Daniel's® Sizzling Smokehouse Blend Grilling Sauce
3 baguettes of French bread


Recipe



Place the pork butts in 2 large baking dishes and season well with your favorite creole seasoning. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Preheat oven to 225 degrees.

Bring the pork to room temperature and plce in a large roasting pan, fat side up. Slow cook in the oven until tender and falling apart and the internal temperature reaches 160 degrees. This should take about 6 to 8 hours. Remove from the oven and let the pork rest for 20 to 30 minutes. With two forks, pull apart the meat into small chunks. Toss with the Jack Daniel's® Sauce to taste.

Bake the Ore-Ida® Zesties until crisp and browned (following the package directions).

Slice the breads in half, lengthwise. Spread the mayonnaise on one half and the mustard on the other half of each baguette. Lay the pork along the bottom half of bread and top with the Zesties. Top with remaining bread halves and cut into servings.