Smoked Crown Roast of Pork | Smoke a Pork Crown Roast Malcom Reed HowToBBQRight

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Smoked Crown Roast of Pork | How To Cook a Pork Crown Roast

A Crown Roast is made from the center cut, bone –in pork loin. The tips of the Pork Crown Roast rib bones are frenched (or “skinned back”) about an inch exposing nothing but bone and the Pork Crown Roast is rolled and tied back on itself creating a “crown” look.

You can find pork crown roast tied and ready for cooking in most butcher cases.

The bone-in pork loin I have was delivered whole in cryovac packaging. The pork loin bones are frenched, so there’s not much trimming required. You do want to remove any excess silver skin or thick areas of fat on the meat side and feel along the back side for pieces of chine bone. Use a thin bladed knife to remove these if necessary.

To get the pork crown roast to form a shape resembling a crown you need to slice down each bone about an inch deep. This will allow the Crown Roast of Pork to roll end-to-end into a circle. To hold this shape tie a length of butcher twine around the pork crown roast and secure it tight. Now it’s ready for the seasoning.

Traditionally a crown roast is seasoned pretty simple with salt, pepper, and fresh herbs and roasted in the oven; but since I’m doing it on the smoker, I decided to do it more Southern BBQ style. For the seasoning I used my go-to All Purpose blend of Salt, Pepper, and Garlic.

4 parts Salt
2 parts Granulated Garlic
1 part Black Pepper

Sprinkle this mixture over the entire roast top and bottom being sure to get into all the nook and crannies. On top of that, layer on The BBQ Rub. These seasonings add savory, sweet and a touch of heat...perfect for pork!

Let the pork crown roast hang out on the cutting board for a few minutes while the smoker comes up to temperature. For a crown roast I run the pit at 275 degrees with apple BBQr’s Delight pellets. Apple is a mild wood that will give the roast a sweet flavor without overpowering it.

Center the Crown Roast of Pork on the cooking grate and insert a Thermoworks chef alarm probe into the middle of the loin set for 140 degrees. When inserting the probe be sure not to hit bone or you’ll get false readings as it cooks. The most important thing when cooking a roast like this is to watch internal temperature. Pork Loin has to be cooked to at least 145 degrees but due to its’ low fat content it can dry out quick. If you over shoot the final temperature even by 10 degrees the product will be dry and loose flavor. On average you can expect a 2-2 ½ hour cook time for a 10 bone crown roast, but never go by time alone. Trust your thermometer and check it often once it climbs in the 120 degree range. Those least degrees gain fast.

When the internal is reading 140 degrees, it’s time to add a finishing glaze.

Here’s what I used:

8oz Peach Preserves
8oz Vinegar BBQ Sauce (Blue’s Hog Tennessee Red)
2 TBS Salted Butter

In a small sauce pan combine the peach preserves and vinegar sauce over med. High heat until melted. Remove from heat and whisk in the butter.

Brush the peach glaze over the crown roast and let it cook for another 10-15 minutes. At this point the internal temperature should be right at 145 degrees.

Remove the Crown Roast of Pork from the smoker and allow it to rest for 15-20 minutes loosely covered with foil. The rest period is crucial for pork loin. If you cut into it right away all of the moisture (flavor) is going to run out on your cutting board. Just give it a few minutes to stop the cooking process.

This short rest lets those juices move back into the center of the meat which results in a better tasting/juicer end product.

When it comes to serving this Crown Roast of Pork the slices are pre-started so follow the cuts along the bone and you’ll have perfect portions. You can drizzle a little glaze over the slices for presentation! Give this Crown Roast a try this Holiday season, your family will love you for it!!

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