Slow roast pork v crispy roasties

[FusionChefGeoff]

I've never done roast pork before - got a joint which looks to just have fat so no crackling? Don't mind as I'm not a massive fan.

But I've found most recipes recommend a fairly low temp slow cook - how do I time that for the roasties whcih need it much higher?!

Grateful for any tips pls

Also doing cauli cheese and roasted root veg with honey mustard

Cook the pork take out and allow to rest whilst you whack the oven up for roasties

If you only have one oven, I'd either do the pork in the slow cooker or do it first (in a casserole dish with lid if possible), take it out and crank up heat for roast potatoes and cook them while the pork rests. That said, unless your goal is pulled pork it really doesn't need to be roasted at a different temperature though you may want to cover it so it doesn't over cook/dry out.

I'm a little confused - the fat is the crackling - but that comes by cranking up the heat at either the beginning or the end.

What kind of joint is it? Eg a loin of pork I would not slow cook myself while a belly should only be slow cooked.

Assuming your oven is big enough, if you are doing more of a slow cook option, I'd still put the potatoes in the same oven (heat the oil first) and then crank up the heat at the end when the pork is resting.