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Crown Pork Roast

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Penguin

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Aug 13, 2017
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Looking to try something new this holiday season... has anyone made "Crown Pork Roast"? The recipes I've found online don't look too hard for the actual roast, but the sauces and stuffings look tricky.

What recipe's have you used with success in the past? Any easy sauces you like or is it just gravy?

Thanks for the help. Don't want to go with the usual boring ham.
 
I've always wanted to do one. I do Prime Rib for xmas, but one of these years I'll do a crown roast. My only advice with pork, make sure you dry brine it.
 
Prime rib is delicious. Good call on the dry brine. I'll have to give that a shot to start.

RedlineSi said:
I've always wanted to do one. I do Prime Rib for xmas, but one of these years I'll do a crown roast. My only advice with pork, make sure you dry brine it.
Click to expand...
 
Penguin said:
Looking to try something new this holiday season... has anyone made "Crown Pork Roast"? The recipes I've found online don't look too hard for the actual roast, but the sauces and stuffings look tricky.

What recipe's have you used with success in the past? Any easy sauces you like or is it just gravy?

Thanks for the help. Don't want to go with the usual boring ham.
Click to expand...


If you can find some higher marbled bone in center cut loins from Duroc or Berkshire hogs, you won't need to brine the pork. Just don't overcook it. 150 degrees internal is plenty and won't dry it out.

The real trick is finding netting or string to tie the loin into the crown shape. Often times, it's easier to use two loins. Either way, make sure you score the loins between the bones so you can get the loin to bend around to tie easier.

As far as sauces, I've always found that fruit glaces go well with pork. Toward the end of the roasting, coat the loin with orange marmalade and fresh rosemary, tyme and a touch of garlic. A Hawaiian style is also great. Sprinkler fresh grated ginger, garlic, pineapple and grated black pepper on it. If you really want to go "whole hog" (pun intended) find a pre made pork demi glace and add to it some bourbon and freshly sliced porcini mushrooms. Coat the bottom of each plate with this and serve the cut chop on top of the demi.

Bon apetit.
 
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In-laws do one every year be it Thanksgiving or Christmas. Always used to do prime rib, but their local locker sold my FIL on the idea of trying the crown roast.

It's absolutely phenomenal. Everyone prefers it to prime rib (which is still awesome of course), and it's much more economical.
 
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Torks Pub said:
If you can find some higher marbled bone in center cut loins from Duroc or Berkshire hogs, you won't need to brine the pork. Just don't overcook it. 150 degrees internal is plenty and won't dry it out.

The real trick is finding netting or string to tie the loin into the crown shape. Often times, it's easier to use two loins. Either way, make sure you score the loins between the bones so you can get the loin to bend around to tie easier.

As far as sauces, I've always found that fruit glaces go well with pork. Toward the end of the roasting, coat the loin with orange marmalade and fresh rosemary, tyme and a touch of garlic. A Hawaiian style is also great. Sprinkler fresh grated ginger, garlic, pineapple and grated black pepper on it. If you really want to go "whole hog" (pun intended) find a pre made pork demi glace and add to it some bourbon and freshly sliced porcini mushrooms. Coat the bottom of each plate with this and serve the cut chop on top of the demi.

Bon apetit.
Click to expand...

I was today-years-old when I found out that this was spelled "glace". I'd always assumed it was "glaze".
 
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Al_4_State said:
In-laws do one every year be it Thanksgiving or Christmas. Always used to do prime rib, but their local locker sold my FIL on the idea of trying the crown roast.

It's absolutely phenomenal. Everyone prefers it to prime rib (which is still awesome of course), and it's much more economical.
Click to expand...
Barring a hankering for a steak or burger I really enjoy pork. Just seems a lot more versatile.
 
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I saw Fareway advertising for crown pork roast the other day. Should I go there or a local locker. Thanks for all the help so far! @Torks Pub - you're welcome to come over and make it for me. It sounds like you're a pro.
 
I smoked one a couple of weeks ago. Brined it over night and then rubbed it down with salt, pepper, garlic powder, onion powder and rosemary. Smoked it until it reached an internal of 135. Let it rest for 15 minutes before slicing. Awesome! Will do again.

AE5JYdx.jpg


0LgZo3n.jpg
 
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Penguin said:
I saw Fareway advertising for crown pork roast the other day. Should I go there or a local locker. Thanks for all the help so far! @Torks Pub - you're welcome to come over and make it for me. It sounds like you're a pro.
Click to expand...


Fareway does have a very good meat selection. Probably the best out of the groceries lines that are out there. There are some specialty shops out there. We will hit up Louie's meats in Clear lake when we are making a special meal. They will do everything from just selling you the meat and suggesting correct cooking processes and seasoning for it, to completely cooking it and having it ready to go.
 
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I thought this was a thread on a new item at Hickory Park.

*ducks and runs*
 
iahawks said:
I smoked one a couple of weeks ago. Brined it over night and then rubbed it down with salt, pepper, garlic powder, onion powder and rosemary. Smoked it until it reached an internal of 135. Let it rest for 15 minutes before slicing. Awesome! Will do again.

AE5JYdx.jpg


0LgZo3n.jpg
Click to expand...
What type of thermometer is that?
Also, I put an Unknown BBQ hinge on my WSM. Game changer.
http://unknownbbq.com/custom-wsm-hinge/
 
iahawks said:
Maverick remote thermometer. Works pretty good. Thinking about getting the Thermoworks Smoke with Wifi Gateway.
Click to expand...
I have the smoke without gateway. One thing I noticed is that you can only use the smoke probes with the smoke unit. I have other thermoworks stuff and while the probes all have the same headphone style end on them, they don't necessarily work in other units reading the temps correctly.
I do like the smoke unit though, its held up really well. It will also show you to not trust your WSM dome lid thermometer.
 
JP4CY said:
I have the smoke without gateway. One thing I noticed is that you can only use the smoke probes with the smoke unit. I have other thermoworks stuff and while the probes all have the same headphone style end on them, they don't necessarily work in other units reading the temps correctly.
I do like the smoke unit though, its held up really well. It will also show you to not trust your WSM dome lid thermometer.
Click to expand...

Haha, I've learned that a long time ago. I pretty much know that the dome temp is usually 30 to 50 degrees lower than what the actual temp is by now though. I hardly ever use a thermometer anymore, but who doesn't want more toys to play with?
 
Penguin said:
I saw Fareway advertising for crown pork roast the other day. Should I go there or a local locker. Thanks for all the help so far! @Torks Pub - you're welcome to come over and make it for me. It sounds like you're a pro.
Click to expand...

YES! Let Fareway do the work for you. No waste, no worries. Just don't over roast it as they are probably using the Chariman's Reserve pork (pretty much commodity IBP stuff) and won't have the additional marbling.
 
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