Brined Bone in Pork Crown Roast

WAHOO_EGGER_CVILLE

My wife and I decided to cook a Pork Crown Roast for Halloween Dinner.  We ordered this beautiful cut of meat from our local butcher Timber Creek Market, http://www.timbercreekmarket.com/, and had them clean it up for the feast.  I followed the recipe from http://www.biggreenegg.com/recipes/brined-pork-roast called Brined Pork Roast and it turned out to be fantastic!  

Pre-Brine 





Brined for 10 hours with a mixture of 1 gallon (3.8 L) of water
3 strips of thick bacon cooked (did not strain the grease)
8 oz (230 g) kosher salt
8 oz (230 g) dark brown sugar
1⁄4 cup (60 ml) whole black pepper
3 each whole cloves
2 cinnamon sticks
1 tsp (5 ml) ground nutmeg
6 sprigs thyme, or 1 tsp (5 ml) dry thyme
4 cloves of garlic, smashed with the side of a chefs knife



Once the roast finished brining I set the EGG for direct cooking (no convEGGtor) at 450°F and cooked the pork until the internal temperature reached 145°F/232°C. I then removed to a platter, cover loosely with foil, and allowed it to rest for 10 minutes.

When the roast came off the egg, my wife decorated the Bone hats to look like ghosts to go along with the Halloween theme.





Finished product with some home made mac-and cheese, baked apples, and some home made bar-b-q sauce.  Only regret was not cooking a larger roast!  



I highly recommend this recipe and this will definitely make this again!   

SmokingPiney

That looks wonderful!

Phatchris

Yessir, that's the shiznit right there!

Ross in Ventura

WAHOO_EGGER_CVILLE said:

My wife and I decided to cook a Pork Crown Roast for Halloween Dinner.  We ordered this beautiful cut of meat from our local butcher Timber Creek Market, http://www.timbercreekmarket.com/, and had them clean it up for the feast.  I followed the recipe from http://www.biggreenegg.com/recipes/brined-pork-roast called Brined Pork Roast and it turned out to be fantastic!  

Pre-Brine 





Brined for 10 hours with a mixture of 1 gallon (3.8 L) of water
3 strips of thick bacon cooked (did not strain the grease)
8 oz (230 g) kosher salt
8 oz (230 g) dark brown sugar
1⁄4 cup (60 ml) whole black pepper
3 each whole cloves
2 cinnamon sticks
1 tsp (5 ml) ground nutmeg
6 sprigs thyme, or 1 tsp (5 ml) dry thyme
4 cloves of garlic, smashed with the side of a chefs knife



Once the roast finished brining I set the EGG for direct cooking (no convEGGtor) at 450°F and cooked the pork until the internal temperature reached 145°F/232°C. I then removed to a platter, cover loosely with foil, and allowed it to rest for 10 minutes.

When the roast came off the egg, my wife decorated the Bone hats to look like ghosts to go along with the Halloween theme.





Finished product with some home made mac-and cheese, baked apples, and some home made bar-b-q sauce.  Only regret was not cooking a larger roast!  



I highly recommend this recipe and this will definitely make this again!   

Great post, 

Ross