Smoked Pork Crown Roast

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Smoked Pork Crown Roast

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!

Important Information
  • Prep Time: 30 minutes
  • Brine Time: 6-8 hours
  • Cook Time: 3.5 – 4 hours
  • Smoker Temp: 230°F
  • Meat Finish Temp: 145°F
  • Recommended Wood: Pecan
What You'll Need

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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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How to Make the Honey/Apple Brine for the Pork Crown Roast

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.



  1. 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
  2. Add 1 quart of apple juice (or apple cider), 3 TBS of my original 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.
  3. 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.
  4. 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.

Preparing the Pork Crown Roast

Place the roast on a Bradley rack or a Weber grill pan or sheet pan for seasoning.

Pork crown roast after brining

Apply spicy mustard to the top and sides of the pork crown roast to help the rub to stick to the meat.

Apply mustard to roast Spicy mustard rubbed in

Now for the fun part! Sprinkle my original rub (purchase recipe here) all over the pork crown roast and massage it in with your hands. Be sure to get the rub into the narrow cuts between the ribs.

Add the rub all over

Don't forget the middle..

Add rub to the middle

The pork crown roast is now ready for the smoker.. wasn't that easy!?

Getting the Smoker Ready

I wanted a lot of smoke flavor so I decided to use my Meadow Creek wood smoker even though it was 16°F and the ground was snow covered.

You could also use another smoker or grill of your choice if you like as long as you maintain the same temperature recommendations.

The pecan I wanted to use had snow on it as well.

A little snow don't stop me!

Snow covered pecan wood

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!

Smoking the Pork Crown Roast

Place the pork crown roast on the grate of the smoker.

If you used a Bradley rack or a Weber grill pan, you can just place the rack on the smoker grate to make it easy.

Pork crown roast on the grate

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°F in the thickest part of the meat. Our ultimate goal is 145°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°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.

Serving the Pork Crown Roast

Set the finished smoked pork crown roast on the table and wait for everyone to ooh and ahh a bit before slicing it.

Finished smoked pork crown roast

Remove any twine used to hold the smoked pork crown roast together and slice between the bones.

Serving the smoked pork crown roast Beautiful pink and juicy meat

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

AND.. we are running a limited-time 30% off sale on the DOWNLOADABLE RECIPES ONLY. Click HERE to purchase the instantly downloadable recipes (formulas) for both of my rubs and barbecue sauce for the lowest price I've EVER offered. Somebody pinch me! Or better yet, just go get them 😉 Note: The coupon should be automatically applied OR use JOY30 during checkout if necessary.
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Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

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2018-12-27T00:34:03+00:00By |19 Comments

About the Author:

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!


  1. Dan December 14, 2017 at 8:43 am - Reply

    Hey Jeff,
    Just got this recipe for the first time. Like most people, we do Christmas at a relatives house. We are about 15 minutes away. Will it hurt to put the roast in a cooler for up to an hour? If so, should the removal temp be lower?;
    Thanks & Merry Christmas!!

    • Jeff Phillips December 16, 2017 at 8:25 pm - Reply

      It won’t hurt it to rest for an hour.. I would wrap it in foil, place it in a cooler and then fill in the extra space in the cooler with some towels or something similar to help insulate. If you remove it from the smoker at 145°F, which is not terribly hot, it should maintain that temperature without rising more than a few degrees over the the course of an hour.

      And yes, you could probably remove it from the smoker at 142°F or so to give it a little room to rise to 145 during the long rest in the cooler if you wanted to.

  2. Jim Fogelman March 1, 2016 at 9:40 am - Reply

    Hi Jeff. Can you smoke the roast without making a crown? Same basic temp and time? Thanks for all your great recipes and rub.

    • Jeff Phillips March 1, 2016 at 2:04 pm - Reply

      Absolutely.. it’s basically a pork loin with the bones still intact.

  3. Dale May 16, 2015 at 9:59 pm - Reply

    I can’t always find the printable version of each recipe. Is this by design?

    • Jeff Phillips May 20, 2015 at 8:03 am - Reply

      I only started doing the printable versions about a year ago so most of the older ones don’t have that feature yet. I will eventually get all of them done 😉

  4. Sharon April 4, 2015 at 8:20 am - Reply

    This looks absolutely delish. I’m going to give this a shot for our Easter Sunday dinner. I will be getting my Big Green Egg prepared tonight so all I’ll have to do tomorrow is fire it up. This way, I can focus on preparing the crown roast. Wish me luck.

  5. Rick Jarvis December 21, 2014 at 11:16 am - Reply

    Any ideas on timing to get to temperature? I am using a Masterbuilt 30″ electric smoker and will be doing 12 pounds of pork

    • Rick Jarvis December 26, 2014 at 10:56 am - Reply

      Just an update ….. WOW this turned out to be the most tender and moist pork ever! It cooked MUCH faster in my Masterbuilt electric that anticipate. 2 6lb crown roasts, brined in applejuice , kosher salt and water for 9 hours, smoked at 130 degrees on pecan chips. This cooked FAST in 2.5 hours – much faster than anticipated.

      Does any one think brined meats cook faster?

      Family was super pleased…. thanks!

  6. JD December 17, 2014 at 8:07 am - Reply


    This recipe looks great and I intend to try it!

    I just wanted to mention that I think you want to add Apple Juice to the ingredients bulleted list for the brine recipe 🙂

    Thank you for all of your hard work; I’ve made numerous recipes from this site and have yet found anything short of awesome!

  7. Tivadoc December 25, 2013 at 8:23 am - Reply

    I did this yesterday for Christmas Eve. I bought a 20 rib heirloom pork roast from a meat packer, brined it and smoked it for 4.5 hours to get to 140 degrees.  The presentation was beautiful, I even found the YouTube video to make the paper caps!  The heirloom pork was so flavorful, and nothing close to supermarket pork.  Even the color was very pink, not that pale white we are used to.  20+  guests last night and there's no trace of that roast this morning. Thanks for great recipe and Merry Christmas!

    • john December 6, 2014 at 5:41 pm - Reply

      Great comment! Cooking for 15 people Christmas day, this recipe looks like the perfect choice.
      Paper Caps? where do I go. Decorative?
      Heirloom Pork…not aware of this, but I’m sure my butcher will. Do you still think this is the way to go?
      Any variations from how you cooked as to how Jeff suggests?
      I’m at high altitude, 6,500 feet. Thanks!

  8. Josh December 23, 2013 at 12:36 pm - Reply

    Picked up my crown roast today, the butcher tied it up for me.  Looking forward to cooking it on Christmas day.  

  9. Bill Trap December 14, 2013 at 3:08 am - Reply


    Thank you for your pork crown roast recipe. You usually make things look so easy.

    I was thinking of trying your apple cider brine for a cown roast. I had very good luck with it on my man size pork chops/

    Do you have any suggestions for stuffing the crown roast?



  10. Brad Brown December 13, 2013 at 8:31 pm - Reply

    Hi Jeff. Love your rub, sauce, and weekly recipes. Smoked 3 butts a couple of weeks ago per your “fast Bourbon” recipes. Got rave reviews from everyone. Questions about brining these crown ribs: Will it be OK to brine overnight or so? Will brining 10-12 hrs do any harm? Does the process essentially stop once meat is saturated? Thx for the help and recipes. Keep ’em coming.

  11. ken rice December 12, 2013 at 2:54 pm - Reply

    jeff, i have a old smoky mtn smoker, cooker, gas. am interested in a new one under $500. any suggestions? i ordered your book and still waiting for it's arrival. up to now i have only did baby back ribs and beef ribs . the beef ribs were very non professional, the beef brisket the same. and have had decent luck with baby back . hoping your book can teach a very OLD man new tricks. ken

  12. Bill Eltzholtz December 12, 2013 at 2:26 pm - Reply

    Hi Jeff, I really enjoy reding all your receipes. Rgarding the Pork Crown Roast I didn't notice any instructions about slicing between the ribs before making the circle and then tying.  It seems to me this would need to be done.

    • Jeff Phillips December 13, 2013 at 12:46 pm - Reply


      This is something that my butcher does and I think most butchers will do for you. I usually leave things to the professionals since that is not my forte. It is true that this is important to make it bend around correctly.

      • Bill Eltzholtz December 13, 2013 at 1:35 pm - Reply

        Thanks for the reply Jeff and I'll definately have the butcher cut between the ribs for me.  One butcher told me that he could order what he called inside loin cuts which allowed more uniform size than ordering the full loin so I'm going to try doing 2 of the inside cuts to make a big crown roast, but with the smaller servings.

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