Smoked Pork Crown Roast
Impressive crown roast for special occasions.
Jump to RecipeA crown roast is pure showmanship - there's nothing quite like presenting this impressive ring of pork at a holiday table. The rib bones curve elegantly around a center that you can fill with your favorite stuffing. It's the kind of dish that creates memories and becomes a tradition.
This roast is meant for special occasions - Thanksgiving, Christmas, Easter, or milestone celebrations. It's a centerpiece that commands attention and makes your guests feel honored. The wow factor when you bring this to the table is absolutely unmatched.
For sides, match the elegance of the roast. A wild rice and apple stuffing fills the center beautifully. Roasted Brussels sprouts with balsamic glaze, glazed carrots, or a gratin of your choice all work wonderfully. Creamy mashed potatoes complement perfectly. A simple green salad adds freshness.
The stuffing in the center is your chance to customize. Traditional bread stuffing with sage is always welcome. Try a cornbread stuffing with pecans for Southern flair. A wild mushroom and herb stuffing feels fancy. Apple and cranberry make it festive for holidays.
Ask your butcher to prepare the crown roast for you - they'll french the bones and tie it properly. Cover the exposed bone tips with foil to prevent burning. The biggest challenge is even cooking, so use a thermometer in multiple spots. Resting is crucial.
Ingredients
Instructions
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1
If your butcher hasn't already, french the rib bones by scraping them clean. Wrap the exposed bone tips with small squares of foil to prevent them from burning.
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2
Season the crown roast generously inside and out with olive oil, fresh herbs, minced garlic, salt, and pepper. For a ready-made option, try Bad Byron's Butt Rub.
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3
Set your smoker to 275°F with cherry wood chunks for an elegant, subtle smoke.
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4
Place the crown roast on the smoker with the bones pointing up. The hollow center can be filled with stuffing during the last hour if desired.
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5
Smoke for about 3 hours, maintaining a steady temperature. If making stuffing, add it to the center for the final hour of cooking.
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6
The roast is done when the internal temperature of the meat (not the stuffing) reaches 145°F. Check with an instant-read thermometer between two ribs.
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7
Carefully transfer the roast to a carving board using heat-resistant gloves. Rest for 20 minutes before removing the foil from the bones and carving between each rib.