Pork Crown Roast
Make Pork Crown Roast with this Smoker IQ pork recipe, including ingredients, step-by-step instructions, and serving guidance.
SERVINGS
8
SUGGESTED RUB
INGREDIENTS
1 Pork Crown Roast (ask your butcher to "French" the bones)
Herb Rub:
1/4 cup olive oil
6 cloves garlic, minced
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh thyme leaves
2 tbsp kosher salt
1 tbsp freshly ground black pepper
1 tbsp smoked paprika
Stuffing (Optional/Side):
6 cups sourdough bread, cubed
4 tbsp butter
1 large yellow onion, diced
3 stalks celery, diced
2 Granny Smith apples, peeled and diced
1 cup dried cranberries
1 cup chicken broth
1 tbsp fresh sage, chopped
INSTRUCTIONS
Forming the Crown:
Lay your two frenched racks of pork, side-by-side on a flat surface, fat side down, forming a long strip.
Gently bend both racks into a circle so the meaty, bone-in sections face inward and the exposed bones face outward.
Using high-heat butcher's twine, tie the racks together securely at the base where the meat meets the bone structure.
Weave a piece of twine around the outside of the ribs near the top, tying it tight enough to keep the "crown' shape from splaying while it smokes.
Stand the roast upright. If it is unstable, place a small, oven-safe stainless steel bowl in the center cavity to maintain the circular shape during the smoking process.
Smoking Process:
Preheat your smoker to 250°F using Pecan or Maple wood.
Whisk the Herb Rub ingredients into a paste. Rub this mixture thoroughly over all exterior surfaces of the pork.
Place the roast directly on the center grate of the smoker.
Smoke until the internal temperature of the thickest part of the loin reaches 145°F.
If you choose to fill the center with your stuffing, add it during the final hour of cooking, or smoke the stuffing separately in a cast-iron skillet.
Remove from the smoker, tent loosely with foil, and let it rest for 30 minutes. Remove twine before carving the ribs into individual chops.