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Crown Roast of Pork

NessmukNessmuk Posts: 251
edited 7:44PM in EggHead Forum
As we have done annualy, we smoke a 16 rib, Crown Roast of Pork. It weighs about 10 pounds. I discovered a cookbook during my Vietnam tour. The title is "Great Dinners from Life." Our favorites are Sauerbraten & Matambre...a variation of German Rouladen.[p]We have tried almost every filler for the center. The one we have settled on is spicy, hot Italian sausage. It gives the pork a little sharp taste.[p]I cook it @ 225 to 250 & spritz once an hour with 1 bottle of olive oil & 1 of spple juice. I expect it will be done in 4 to 6 hours. The polder registered 51 degrees in the meat product.[p]As usual, I will read & drink schnapps during the cook. I enjoy listening to the cook & watching the smoke swirl from the daisey wheel.[p]Rancher's Gourmet Meats of Kansas City prepared the roast.[p]
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