Pork Crown Roast

Unknown

Has anyone done a pork crown roast? If so please give advise. Souch as slow cook direct or indirect and what temp. My inlaws want me to cook for Easter and this is what they want me to cook

bobbyb

JT,
Here's one from YB that has been a hit at eggfests:
Bob
***********************************YB's Crown Roast

I stuff it with one pound of sausage with sage,paint it with yellow mustard and sprinkle
the roast with salt and pepper.

Cooking

I place the roast on a rack over a drip pan and cook at 350 degrees until internal temp reaches
150 degrees. I take it off,let it rest for 15 minutes and slice and serve.

Stuffing
½ lb sausage
½ apple, peeled & chopped
½ Vidalia onion, chopped
½ small container mushrooms, chopped
¼ tsp Tarragon
¼ tsp Sage
2 Tbsp olive oil

Saute above ingredients until sausage is brown & onions are transparent.
*****************************************************
Here's another:
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crown roast

Boardwalk :: Forum ListClub Egg ::post new topic:: Posted by: YB on 2005/12/12 09:57:46 with karma: 0

In Reply to: crown roast posted by mark on 2005/12/12 09:37:33

mark,
I have cooked a crown roast at the last couple of Eggtoberfest.Here is the recipe and a picture of
one I cooked at home.
Larry
A Crown roast is made out of a bone in pork loin.My meat cutter takes a 8 or 9 pound loin with about
14 bones,cuts one inch slits in between each bone and then rolls it in a circle and ties it with
butchers twine.I stuff it with one pound of sausage with sage,1 apple ,1 onion and 1 small package
of mushrooms .Chop apple,onion and mushrooms.Brown sausage,onion,apple and mushrooms in a frying
pan.Put stuffing in the center of the Crown roast after it cools. Paint the roast with yellow
mustard and sprinkle it with salt and pepper.
Cooking

place the roast on a rack over a drip pan and cook at 350° until internal temp reaches 150°.
I take it off,let it rest for 15 minutes cut up and serve.

Beli

............350° and internal according to your taste...normally cook it direct and keep pan full with red wine.....personally don´t add any rubs......just salt&pepper...to taste the real flavour........if you so desire you could add a few smoking wood lumps..to your taste. ENJOY

Richard Fl

YB is the man! Here is my version.

Pork, Roast, Crown, Richard Fl

It is all YB's fault for teasing us with Eggtoberfest '04 & '05 and then giving us a taste at Eggtoberfest '06. Thank you again! Richard




1 15 Lbs. Pork, Roast, Crown, 24 Bones
*****Stuffing*****
3 Pkgs Uncle Ben's Wild Rice Mixture
2 Cans Water Chestnuts, Chopped, Coarsley
6-8 Scallions, Chopped and Sauteed
Dash Salt/Pepper & Cavender's Seasoning




1 Rack ready to roast!
2 Roast was slathered with cheap yellow mustard, Spice Island Lemon Garlic and Indian River Pepper Blend. Rested for about an hour.
3 Large BGE was set up indirect, drip pan w/water 3/4 way up. At 250°F placed the roast on the grid without the stuffing in the middle.
4 Had 3-4 pieces of apple and a handful of pecan chips for smoke. Brought the BGE to 325°F-350°F, Placed aluminum foil around tips of bones.
5 About 2 hours into the cook, stuffed the cooked rice mixture into the cavity, took about 3/4's of the batch. Saved the rest for later. Closed the BGE and went another 45 minutes until the internal temperature was 147°F.
6 Pulled, let rest normally 30-45 minutes, but this time, my first roast project, had so much going on that the roast was ready 3 hours before the guests were hungry.
7 SO, covered with aluminum foil and let sit on table in kitchen for the duration, never reheated in oven, just served with hot mushroom gravy. Worked out fine.
8 Placed little gold paper frills on the bones. Sliced 1 bone/chop per person was plenty.
9 None of this would have been possible without the kind help from Mr Crown Roast, Larry Ward, AKA "YB". Thanks Larry!!!
SIDES SERVED:
1 Apple Sauce, Pork Gravy, Asparagus Grilled, Portobello Mushrooms & Sweet Onion, cut in fork size pieces, placed in aluminum foil with little butter chicken boullion, s/p and teaspoon water wrapped tightly and placed on egg 30-45 minutes while roast is cooking. Dessert of choice, ours was three layer white cake with coconut frosting.


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2006/12/25

2007/01/02---RPH-Fed 12 adults Christmas day and 6 more 3 days later. Gave some away. In the future will figure 1 1/3-1 1/4 bones per person, depending on crowd and are they big eaters.

2008/02/26---Just saw a picture of a crown roast that used cherry tomatoes for the tips of the bones--neat idea--perhaps green olives would work also Colorful. Richard Fl