Smoked Pork Crown Roast
4:00 - Prep 0:30 / Cook 3:30
Smoked Pork Crown Roast makes the people gathered around your dinner table feel extra special. More than just an impressive centerpiece, it may be the tastiest pork roast they’ve ever eaten. This bone-in frenched roast is marinated in a lemony-garlic mixture with Dijon mustard. Then it’s smoked over apple and cherry wood, adding your favorite stuffing for the last 30 minutes.
Enjoy a classic smoking experience with the Highland Offset Smoker. This durable smoker with a convenient fire access door and multiple dampers gives you more control over your smoking expeience.
Pork Crown Roast
- 1 (10-14 rib) pork roast, bone-in frenched
- 6 cups your favorite stuffing
- 4-5 apple and/or cherry wood chunks
- 1 bunch parsley
- 1 bunch fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 3 tablespoons lemon juice
- 1 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup water
1. Using a sharp knife, make small cuts between the bones of the pork roast.
2. Combine parsley, thyme, mustard, garlic, salt, pepper, lemon juice, olive oil, vinegar and water in a food processor. Pour a third of the marinade into a baking dish lined with plastic wrap.
3. Transfer roast to the baking dish on top of marinade. Pour the rest of the marinade over the roast. Cover with plastic wrap, pressing down to hold the marinade against the meat. Marinate in the refrigerator for 2 to 4 hours.
Hot TipPlastic wrap should be 3 times the length of the baking dish, with equal lengths extending over both sides.
4. Place roast on a sheet pan, rib bones up. Bring the ends together to form the signature crown shape. Wrap butcher twine around the outside, about halfway up, and tie tightly to hold the ends together.
5. Preheat smoker to 275°F. Toss 2 to 3 wood chunks onto hot coals.
6. Set the sheet pan with the crown roast on smoker grates. Close the lid and cook for 3 hours.
7. Spoon your favorite stuffing mix into the center cavity of the ring.
8. Close lid and continue to cook until the roast reaches an internal temperature of 150°F, about 30 minutes.
9. Remove from smoker and rest for 20 minutes.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
10. Cut between each rib bone and serve with stuffing.
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