- 1 Boston butt pork roast (3 1/2 to 4 pounds)
- 1 tablespoon olive oil
- 1 1/4 teaspoons salt
- 1/2 teaspoon plus 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 4 cups vegetable oil
- 2 large Idaho potatoes (about 1 1/2 pounds), peeled and cut into thin french fries
- 1 crusty loaf French bread (22 to 24 inches long)
- 1/4 cup Mayonnaise
- 1/4 cup Creole or whole-grain mustard
- Preheat the oven to 400?F.
- Rub the pork with the olive oil, then season it with 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the cayenne. Place it fat side up in a roasting pan and roast for 1 hour. Reduce the oven temperature to 325?F and bake for another 3 hours. Remove from the oven and transfer the pork to a shallow bowl. Let cool slightly, then shred the meat into small pieces.
- In a heavy, deep pot or an electric deep-fryer, heat the vegetable oil to 360?F.
- Fry the potatoes in batches until golden brown, 7 to 8 minutes, stirring constantly to brown them evenly. Remove from the oil with a slotted spoon and drain on paper towels. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Slice the loaf of bread lengthwise in half. Spread the mayonnaise on one half and the mustard on the other. Arrange a layer of the pork on the bottom half of the bread. Arrange the fried potatoes on top of the meat. Replace the top of the bread. Slice the poorboy into 4 equal portions and serve.