Smoked Crown Roast of Pork
It’s that time of year where everyone should be thinking about what’s on the menu for the holidays, and this week I want to share with you a recipe for a sure ‘nuff crowd pleaser….Smoked Crown Roast of Pork.
A Crown Roast is made from the center cut, bone-in pork loin. The tips of the rib bones are frenched (or “skinned back”) about an inch exposing nothing but bone and the roast is rolled and tied back on itself creating a “crown” look.
You can find crown roast tied and ready for cooking in most butcher cases this time of year, but if you really want something special, do what I did and order one from Compart Duroc. I’ve been cooking Compart meat for the past couple of years and there’s nothing else like it. Mr. Jim really knows his hogs and the meat he’s producing will beat anything out there! You can learn more about Compart Family Farms here >>
The bone-in loin I have was delivered whole in cryovac packaging. The bones are frenched, so there’s not much trimming required.
You do want to remove any excess silver skin or thick areas of fat on the meat side and feel along the back side for pieces of chine bone. Use a thin bladed knife to remove these if necessary.
To get the roast to form a shape resembling a crown you need to slice down each bone about an inch deep. This will allow it to roll end-to-end into a circle. To hold this shape tie a length of butcher twine around the roast and secure it tight. Now it’s ready for the seasoning.
Traditionally a crown roast is seasoned pretty simple with salt, pepper, and fresh herbs and roasted in the oven; but since I’m doing it on the smoker, I decided to do it more Southern BBQ style.
For the Smoked Crown Roast of Pork seasoning I used my go-to Killer Hog’s AP Seasoning.
Sprinkle this mixture over the entire roast top and bottom being sure to get into all the nook and crannies. On top of that, layer on Killer Hog’s The BBQ Rub. These seasonings add savory, sweet and a touch of heat…perfect for pork!
Let the roast hang out on the cutting board for a few minutes while the smoker comes up to temperature and cover the bones with a little aluminum foil – this just keeps the bones from getting too dark.
For a Smoked Crown Roast of Pork I run the pit at 275 degrees with apple BBQr’s Delight pellets. Apple is a mild wood that will give the roast a sweet flavor without overpowering it.
Center the crown roast on the cooking grate and insert a Thermoworks Chef Alarm Probe into the middle of the loin set for 140 degrees. When inserting the probe be sure not to hit bone or you’ll get false readings as it cooks.
The most important thing when cooking a roast like this is to watch internal temperature. This is why you gotta get one of these Chef Alarms…
Pork Loin has to be cooked to at least 145 degrees but due to its’ low fat content it can dry out quick. If you over shoot the final temperature even by 10 degrees the product will be dry and loose flavor. On average you can expect a 2-2 ½ hour cook time for a 10 bone crown roast, but never go by time alone. Trust your thermometer and check the Smoked Crown Roast of Pork often once it climbs in the 120 degree range. Those last degrees gain fast.
When the internal on the Smoked Crown Roast of Pork is reading 140 degrees, it’s time to add a finishing glaze.
Smoked Crown Roast of Pork Finishing Glaze Recipe:
- 8oz Peach Preserves
- 8oz Vinegar BBQ Sauce (I used Blue’s Hog Tennessee Red)
- 2 Tbsp Salted Butter
In a small sauce pan combine the peach preserves and vinegar sauce over med. High heat until melted. Remove from heat and whisk in the butter.
Brush the peach glaze over the Smoked Crown Roast of Pork and let it cook for another 10-15 minutes. At this point the internal temperature should be right at 145 degrees. Remove the roast from the smoker and allow it to rest for 15-20 minutes loosely covered with foil.
The rest period is crucial for Smoked Crown Roast of Pork. If you cut into it right away all of the moisture (flavor) is going to run out on your cutting board. Just give it a few minutes to stop the cooking process. This short rest lets those juices move back into the center of the meat which results in a better tasting/juicer end product.
When it comes to serving this Smoked Crown Roast of Pork the slices are pre-started so follow the cuts along the bone and you’ll have perfect portions. You can drizzle a little glaze over the slices for presentation but the natural goodness of this Compart Duroc pork doesn’t need any help!
Give this Smoked Crown Roast of Pork a try this Holiday season, your family will love you for it!!
Smoked Crown Roast of Pork