The Pirate’s Log Recipe

Prepare pork

Trim excess fat from pork shoulder and pat dry. Rub the pork with salt, black pepper, smoked paprika, cumin, and brown sugar, pressing the rub into the meat.

Place the chopped onion and smashed garlic in the bottom of a slow cooker or Dutch oven. Set the pork on top, pour apple cider vinegar and broth around the meat (not directly over rub).

Cook covered on low for 8 hours in a slow cooker or at 300°F (150°C) covered in the oven for 3–4 hours, until the pork pulls apart easily.

Remove pork to a baking sheet, shred with two forks, and discard large pieces of fat. Stir in 1 cup BBQ sauce and adjust seasoning to taste. Keep warm until assembly.

Cook and prep potatoes

Boil whole scrubbed russet potatoes in salted water until fork-tender, about 20–25 minutes. Drain and let cool slightly until you can handle them.

With a paring knife, slice a small strip off the bottom of each potato so it sits flat. Carefully hollow out the center of each potato leaving a 1/4–1/2 inch shell (reserve scooped potato for mashed filling).

Make filling

Mash the reserved potato scoops with butter, milk, half of the shredded cheddar, chopped cooked bacon, and 1 tsp salt and 1/4 tsp pepper until smooth and flavorful.

Fill each hollowed potato shell generously with the bacon-cheddar mash, smoothing the top so it forms a compact 'keg' shape.

Bread the kegs

Set up a dredging station: flour in one bowl, beaten eggs in another, panko in a third. Lightly dust each filled potato with flour, dip in egg, then press into panko until well coated. For extra crunch, repeat egg and panko for a double crust.

Fry

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry tater kegs in batches (do not overcrowd) 3–4 minutes per side until golden brown and crisp. Remove to a wire rack or paper towels to drain. Keep warm in a 200°F (95°C) oven if needed.

Make roux

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1–2 minutes until bubbly and lightly golden.

Slowly whisk in 1 cup milk, bring to a gentle simmer while whisking to avoid lumps. Cook until thickened, about 2–3 minutes.

Reduce heat to low and whisk in shredded cheddar a handful at a time until smooth. Stir in chopped jalapeño, salt, and hot sauce. Keep warm; if sauce thickens too much, thin with a tablespoon of milk at a time.

On each serving plate, place 4–6 fried tater kegs in a ring or stacked arrangement leaving a center well.

Spoon warm pulled pork into the center of the tater keg ring. Drizzle additional BBQ sauce over the pork to taste.

Ladle jalapeño cheese sauce over some of the tater kegs and a little on the pulled pork, letting it cascade for visual appeal.

Top with diced tomatoes and sliced green onions, and sprinkle optional cilantro over everything. Serve immediately so kegs remain crisp and sauce is warm.