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Improvised roasting rack

NibbleMeThisNibbleMeThis Posts: 2,293
edited March 2012 in EggHead Forum
I made a Cuban pork roast Tuesday night.  Not a totally authentic one but it was good just the same.  It was a 3 1/2 lb boneless shoulder pork roast and I started it out on a V-rack over a piece of stoneware.  350f indirect on top of the plate setter.  I did have spacers under the stoneware.

When it had been on for about for a while I added some potatoes to let them bake.  But now the V-rack wouldn't fit back over the stoneware so I just went commando and let the potatoes be the roasting rack.  It worked perfectly.


Finished in about 3 hours.


It all worked out very well.  I think the potatoes benefits from having the roast dripping it's rendered fat onto them.  I made twice baked potatoes while the roast rested.

Knoxville, TN
Nibble Me This


  • ChubbsChubbs Posts: 6,843
    edited March 2012


    Looks really good. I just drooled on my new tie at work.

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • walleyvwalleyv Posts: 147
    Dang that looks great!
  • EggbertsdadEggbertsdad Posts: 804
    Nice Job! 
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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