Crown Roast of Pork Recipe
It’s that time of year, where everyone’s thinking about what’s on the menu for the holidays. If you’re tired of turkey and fixin’s, expand your holiday horizons and try grilling something extra delicious this season. Smoked Crown Roast of Pork breaks the mold, and it certainly has that holiday-worthy “wow” factor.
You can find crown roasts tied and ready for cooking at many butcher shops, but if you can’t find one or if you prefer to do it yourself, order a center-cut bone-in pork loin. The bones on this rib roast have been “frenched”, which means that the tissue on and around the bone has been removed. If you are not able to order a frenched rib roast, you can remove the excess tissue with this tutorial.
Next, Remove any excess silver skin or thick areas of fat on the meat and feel along the back side for pieces of chine bone. Use a thin-blade knife to remove these if necessary. The figure above shows a cleaned and prepped rib roast.
To shape the crown by making a 1-inch slice at each bone. This will allow it to roll end-to-end into a circular crown shape. Tie a length of butcher twine around the roast and tightly secure it.
To see Malcom prep a crown roast of pork, check out the video below or continue reading to find the recipe:
- 1 10 bone crown roast of pork (made from the center cut, bone-in pork loin)
- 4 Tbsp Basic Seasoning (4 parts salt, 2 parts granulated garlic, 1 part black pepper)
- 4 Tbsp Killer Hog’s The BBQ Rub or your favorite dry rub
- 8 oz Peach preserves
- 8 oz Vinegar BBQ Sauce (suggested- Blue’s Hog Tennessee Red)
- 2 Tbsp Salted Butter
- 1 sheet Aluminum Foil
- Preheat your grill to medium-low heat (275°F)
- Optional – to elevate your roast, add a smoker box and some apple wood pellets. Apple is a mild wood that will give the roast a sweet flavor without overpowering it.
- Apply the Basic Seasoning rub to all sides of the pork roast including the newly made slits.
- Optional – add a layer of Killer Hog’s The BBQ Rub on top of the Basic Seasoning.
- Cover the bones with small pieces of aluminum foil to keep them from over browning.
- Center the crown roast on the cooking grate and insert a meat thermometer.
- The roast must cook to an internal temperature of 145°F but due to its low fat content, do not over cook it or it will dry out! (2-2 1/2 hours)
- When the roast reaches 140°F, add the finishing glaze.
- Glaze – combine peach preserves, vinegar and butter in a sauce pan over high heat until the butter has melted and combined.
- Brush the glaze over the roast and allow to finish cooking, approximately 10-15 min.
- Allow the roast to rest in an aluminum foil tent for 15-20 minutes and remove the tin foil bone covers to serve.
Give this Crown Roast a try this Holiday season, your family will love it!!