This crispy pork hash uses our preferred techniques for making great potato hash—par-cooking potatoes with vinegar to maximize internal tenderness and outer crispiness, as well as cooking all the components (potatoes, vegetables, and pork) separately so that they end up perfectly crisp rather than turning into a steamy, soggy mess. After charring asparagus and a serrano chili in a cast iron skillet, we crisp up leftover pulled roast pork shoulder in reserved rendered pork fat from the roast (hopefully you know not to throw out good pork fat, but if you did, you can use vegetable oil in its place). Once the pork takes on a carnitas-like crunch, we turn our attention to crisping the par-boiled potatoes before tossing them with ground coriander, chili powder, and cumin (this hash owes a great deal of inspiration to one of the all-time great taco filling combinations, chorizo and potato).
The vegetables and pork are added back to the skillet, and everything gets tossed together with any reserved drippings from the roast (once again proof of how much good flavor you can get out of one roast).
