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Po' Boy Sandwiches

Po' Boy Sandwiches
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. Place the ribs in a roasting pan or on a baking sheet in one layer. In a bowl, combine the chopped garlic, oregano, cayenne, 1 tablespoon of the oil and 1/2 teaspoon salt and mix well. Cover both sides of the ribs with the garlic and oregano mixture, coating evenly. Roast, flipping once, until tender, about 1 hour. Let cool, then shred the meat, discarding the bones. 
  2. Meanwhile, make Green Olive Pesto: in a food processor, combine the garlic cloves, green olives, parsley, and basil. With the motor running, slowly add the remaining 1/4 cup olive oil and process until the oil is fully incorporated.
  3. Slice each baguette piece in half horizontally. Spread one side of a baguette half with some Green Olive Pesto and layer on some arugula and black olives. Top with some shredded pork and place the other baguette half on top.
By August, 2003

Nutritional Information

  • Per Serving
  • Calories 440
  • Calcium 146mg
  • Carbohydrate 39g
  • Cholesterol 67mg
  • Fat 22g
  • Fiber 3g
  • Iron 4mg
  • Protein 21mg
  • Sat Fat 7g
  • Sodium 716mg
What does this mean? See Nutrition 101 .

Quick Tip

Food thermometer
Cooking pork to an internal temperature of 150° F (before resting) yields a perfectly cooked and juicy finished product (a slight trace of pink is fine). This is a high enough temperature to kill the bacteria trichinosis, which only affects 1 percent of hogs in the United States.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.