- 2 1/2 – 3 lb Smithfield® Sweet & Smoky Pork Roast cut into 1/2” cubes
- 1 15 ounce can sliced peaches in heavy syrup with 1/4 cup syrup reserved
- 1 1/2 cups plus 4 Tbl bbq sauce, warmed (recommended Sticky Honey BBQ Sauce )
- 1/2 cup chicken or pork stock
- 3/4 tsp dried basil
- Fresh basil leaves, julienned
- 1–2 French baguettes
- 1–2 Tbl olive oil
- 3–4 small yellow or red potatoes cut into 1/4” slices (skin on) and patted dry (you should average 4–5 slices per potato)
- 2 1/2 Tbl melted butter, unsalted
- 1/2–3/4 tsp kosher salt
- 1/2 tsp parsley
- 1/2 tsp garlic powder
Make the BBQ Pork Bits
- In a bowl, whisk together 3/4 cup bbq sauce, stock, 1/4 cup peach syrup, and dried basil. To the bowl of a pressure cooker, add the pork bits and the sauce mixture. Set the pressure cooker to HIGH time for 20 minutes. When the time is up, do not let the pressure cooker go to warm. Shut it off and let it perform a natural release; ~10 minutes. When the pressure cooker has released it pressure, remove the pork bits with a slotted spoon into a bowl. Drizzle with the pork bits with a bit of bbq sauce. Discard the cooking liquids from the pressure cooker.
Crispy Herbed Potato rounds and Crostini Bread
- While the pork is cooking, preheat the oven to 400F, rack in the middle. Line a rimmed baking sheet with foil. In a bowl, add the potato slices, melted butter, salt, parsley and garlic powder. Gently mix to coat all sides. Place the potato rounds on the baking sheet in a single layer. Bake for 13 minutes.
- While the potatoes are cooking, prepare the bread. Slice the bread on an angle to get elongated slices. Brush one side lightly with olive oil. When the timer is up for the potatoes, remove the pan from the oven flip the potatoes and bake another 10 minutes until the potato center is fork tender. At this same time put the bread pan in the oven. Cook the bread for 6 minutes or until lightly golden brown, (the bread should be done before to the potatoes being done). Remove the read from the oven and Turn the heat to broil. Broil the potatoes a minute on each side to crisp up. Remove from the oven, place the potatoes on a paper towel lined plate and sprinkle with a pinch of salt
Prepare the Peach BBQ Spread
- While everything is cooking (pork, bread and potatoes) add the sliced peaches (no syrup) and 4 Tbl bbq sauce to a food processor. Process just until slightly smooth. You want some chunks. The mixture should be thick and spread like jam. Put the mixture in a bowl and place in the fridge to chill. *Note, this can be made ahead of time and stored in the fridge in an airtight container.
Assemble the Crostini
- On each crostini place a Tbl of Peach BBQ Spread, top with 1 crispy herbed potato round, add a few bits of bbq pork bits, and drizzle with bit of bbq sauce and garnish with a few strips of basil leaves.
- Serve immediately. Store any leftovers (meat, sauce or potatoes) in the fridge in an airtight container. The crostini bread store in a non-refrigerated container.