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Roast pork with crushed par roasted new potatoes

Stormbringer
Stormbringer Posts: 2,253
edited May 12 in EggHead Forum
I roasted a boned, rolled leg of pork in the large today. I salted the skin to attempt to get some crackling. The interesting part of the meal though was par boiling some new potatoes until they were a little squishy, then draining them and pressing down slightly to crush them a little, then adding them to a cast iron dish with duck fat for about 15 mins to par roast them. Turned out to be very tasty, a variant on straight roast potatoes. The skin didn't crisp as much as I wanted it to, so I cheated and stuck it under a grill for 5 mins. 

Potatoes roasting:

The pork on top in the large:

The pork pulled and carved:

Served with green veg and crackling:

Thanks for looking! 
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Comments

  • Botch
    Botch Posts: 16,287
    Smash Spuds in duck fat; Winner!  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • Dyal_SC
    Dyal_SC Posts: 6,286
    Always love your posts. Excellent!
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  • johnmitchell
    johnmitchell Posts: 6,785
    That is a meal fit for a King. I would love some apple sauce on my plate please 😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Foghorn
    Foghorn Posts: 10,081
    Oh my.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 34,079
    Another cook of beauty.  Nice ring on that pork and your process for cracklin worked great as well.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Stormbringer
    Stormbringer Posts: 2,253
    Cheers folks. I pulled at 150IT, I think next time I'll pull at 145, it was a little bit too done. But still damn tasty. 

    @lousubcap I normally get good crackling just by cooking like that in the Egg, but sometimes it needs a little boost under a grill at the end to get it just right. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Stormbringer
    Stormbringer Posts: 2,253
    johnmitchell said:
    That is a meal fit for a King. I would love some apple sauce on my plate please 😋
    @johnmitchell good call, we're having leftovers tonight. I'll get some.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • shtgunal3
    shtgunal3 Posts: 5,874
    Looks amazing as usual

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • dbCooper
    dbCooper Posts: 2,452
    Very nice!  Based on the frequency and consistent high quality of the cooks you post here, BGE should award you a chiminea. 
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • Stormbringer
    Stormbringer Posts: 2,253
    dbCooper said:
    Very nice!  Based on the frequency and consistent high quality of the cooks you post here, BGE should award you a chiminea. 
    Thank you, sir! @The_Buffalo thoughts on this? :) 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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