When it comes to the Christmas feast, my theory is “go big or go home”. You want to do something that will make folks say, “Wow!” and there is nothing quite like a smoked pork crown roast when it comes time to make a great impression for the folks you love and care about.
A pork crown roast is basically a couple of pork loins with the ribs still attached, formed into a circle and tied together at both ends.
The way the bones jut out on top make it look like a crown and thus the name was given.
You don’t usually see these sitting in the store ready to buy, you normally have to special order them a day or two ahead of time from your butcher or high-end grocery store meat market.
A christmas centerpiece like no other, let me show you how to smoke this bad boy!
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Designed for pork but great on nearly everything, my rub recipe really “steps up to the plate” when it comes to flavor for this smoked pork crown roast.
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Smoked Pork Crown Roast
Smoked pork crown roast is two pork loins with the rib bones still attached formed or rolled into a circle and tied together on the ends using food grade cooking twine (The butcher will normally do this for you). It is then smoke cooked to 140 degrees F, allowed to rest for 30 minutes or so wrapped in foil where it raises another 5 degrees or so and is then served to your hungry guests. Detailed instructions follow:
- Prep Time: 30 minutes
- Brine Time: 6-8 hours
- Cook Time: 3.5 – 4 hours
- Smoker Temp: 230 degrees F
- Meat Finish Temp: 145 F
- Recommended Wood: Pecan
- 10-18 bone pork crown roast
- Spicy mustard
- Jeff’s rub (purchase recipe here)
- Apple/Honey Brine for Pork Crown Roast (below)
Note: to read about brining, read our page on brining meat.
This recipe makes 1 gallon of brine. Depending on how big your crown roast is, you may need more than this. Adjust recipe as required.
- Place 2 quarts of cold filtered water in a gallon-sized pitcher and stir in 1 cup of kosher salt until the salt is dissolved
- Add 1 quart of apple juice (or apple cider), 3 TBS of my rub and 1/3 cup of honey to a sauce pan and heat over low heat (a gentle simmer) for about 10 minutes. The heat helps to bring out the flavors of the rub and melts the honey so it can mix better with the liquid.
- Add the 1 quart of heated apple juice/cider with the rub and honey in it to the 2 quarts of water in the pitcher.
- Add enough ice to fill the pitcher and make it 1 gallon. Stir to melt the ice and potentially cool the brine to less than 40 degrees.
Brining the Pork Crown Roast
Place the pork crown roast down in a large brining bag, lidded plastic container or other non-reactive container. Cover with cold brine and refrigerate for 6-8 hours. I like to use the large 2.5 gallon ziploc bags for this task.
To contain any possible leakage, place the bag with the pork crown roast and brine into a large stock pot or mixing bowl before placing it into the fridge.
After brining, rinse the roast with cold water to remove any salt still present on the outside of the roast.
Place the roast on a Bradley rack or a sheet pan for seasoning.
Apply spicy mustard to the top and sides of the pork crown roast to help the rub to stick to the meat.
Don’t forget the middle..
The pork crown roast is now ready for the smoker.. wasn’t that easy!?
I wanted a lot of smoke flavor so I decided to use my Meadow Creek wood smoker even though it was 16 degrees F and the ground was snow covered.
The pecan I wanted to use had snow on it as well.
A little snow don’t stop me!
Use whatever smoker you have and set it up for smoking at about 230 degrees F.
Once it is holding steady, you are ready to smoke!
Place the pork crown roast on the grate of the smoker.
If you used a Bradley rack, you can just place the rack on the smoker grate to make it easy.
If you used a sheet pan, you will want to transfer the roast to the smoker grate so it can get plenty of smoke on all sides.
I recommend pecan wood but you can also use apple, cherry or even hickory, if you so desire, with great results.
Smoke the pork crown roast until it reaches about 140 degrees in the thickest part of the meat. Our ultimate goal is 145 degrees F but it will go up some during the resting period and we don’t want to overcook this at all.
When it reaches 140 degree F, remove it from the smoker and place it on the counter covered with foil for about 20-30 minutes to allow it to rest.
During the resting phase, it will continue to raise in temperature for a few degrees and the internal juices will redistribute throughout the roast.
Set the finished smoked pork crown roast on the table and wait for everyone to ooh and ahh a bit before slicing it.
Remove any twine used to hold the smoked pork crown roast together and slice between the bones.
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Jeff, I bought your rub and sauce recipes a few months ago and you were ABSOLUTELY RIGHT! These are the best. Even my very picky wife and mother in law say they love them. I use them on everything I smoke, ribs,chicken.fish,roasts. Every newsletter you have I’m smoking it a couple days later! I used my smoker 15 times in the snow and it gets you thru winter a lot sooner! THANKS! ~Brian in Wisconsin
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Note: For my German readers, the book is now available under the title “American Smoker” and translated into German at Amazon.de
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