Smoked Pork Crown Roast
Smoked Pork Crown Roast is an elegant centerpiece to your holiday meal. This pork roast recipe is rubbed down with fresh herbs and cooked on your smoker and turns out flavorful and juicy every time.
Equipment
- Butcher's Twine
Ingredients
- 2 6-8 bone Standing Pork Rib Roasts about 6 pounds each
- 3 Tablespoons Olive Oil
- 1 Tablespoon Fresh Thyme Leaves Removed from stems
- 1 Tablespoon Fresh Sage finely diced
- 2 teaspoon Fresh Rosemary finely diced
- 1 Tablespoon Salt
- 1 teaspoon Black Pepper
- 2 Cloves Garlic Minced
- 1 teaspoon Onion Powder
Instructions
- If the bones have not been Frenched, carefully cut about 1 inches of meat from around the ends of the bones. Make sallow slits between each of the rib bones.
- Tie together the end bones from one end each of the roasts, using butcher's twine. Form into a circle with the bones facing out and secure the other 2 end bones together.
- In a small bowl, combine the diced herbs, garlic, salt, pepper, and olive oil and mix to make a paste.
- Rub the inside and outside of the rib roast with the herb paste.
- Preheat your smoker, grill, or oven to 250 degrees and set up for indirect heat.
- Place the pork crown roast in a cast iron pan or roasting pan and cook until it reaches and internal temperature of 140 degrees. The crown roast should take roughly 20 minutes per pound or about 4 hours, but be certain to monitor the internal temperature.
- When the pork crown roast is done cooking, remove it from the smoker and rest for about 5-10 minutes. Slice the crown roast between the bones into individual pork chops and serve while warm.
Nutrition
Calories: 590kcalCarbohydrates: 1gProtein: 61gFat: 37gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 174mgSodium: 749mgPotassium: 1019mgFiber: 0.2gSugar: 0.01gVitamin A: 53IUVitamin C: 1mgCalcium: 83mgIron: 2mg
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