Smoked Pork Crown Roast Food

SMOKED PORK CROWN ROAST

Steps:

• Preheat the smoker to 275 degrees F. Good woods include hickory, alder, or pecan woods.
• If your roast is not already prepared (tied and ready to cook), refer to the post for preparation instructions. Most butchers will do this for you, you just need to ask first. These instructions begin as if you have a roast ready to cook.
• Mix all the ingredients for the herb paste in a blender jar or food processor and pulse until well combined and a smooth paste forms. Set aside.
• Place the roast on a flat rack above a rimmed baking sheet.
• Smooth the paste over the outside of the roast, avoiding the exposed tips of the bone. Tear a large sheet of aluminum foil, (about 36 inches). Fold it in half lengthwise and in half again, and set it over the exposed bones and press tightly to secure.
• Place the roast on the smoker, close the lid, and smoke for 4 1/2 hours or until the internal temperature of the roast reads 125 degrees F.
• Remove the foil from the bones. Increase the heat on your smoker to 450 degrees F, and roast for 15-30 minutes to reach a target internal tempers 145 degrees F.
• Remove the roast from the smoker, allow it to rest for 20-30 minutes. Slice in between the bones, cutting the roast into individual chops. Serve and enjoy!

SMOKED PORK CROWN ROAST

Steps:

• Dry brine the pork for 3-5 hours.
• Prepare the crown as outlined in the post above.
• Place the crown in a cast-iron skillet and sprinkle more of the brine on top of the crown.
• Pour the apple juice in the bottom of the skillet.
• Smoke the pork crown roast at 225 degrees until the internal temperature hits 135 degrees.
• Adjust the temperature of the grill to 450+.
• Cook until the internal temperature of the crown roast hits 145.
• Rest for 15 minutes before presenting to your guests and serving.

THE ULTIMATE PORK CROWN ROAST

Steps:

• Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
• In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
• Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
• Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
• Fill the cavity with Apple Pecan Stuffing.
• Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.
• Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
• Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy.