Sometimes you want a holiday main dish that’s a bit special. This smoked pork crown roast is exactly that – a simple yet impressive centerpiece that looks like it took hours of complicated cooking but is surprisingly straightforward to prepare using my Traeger.
The magic of this roast is in its incredible flavor. Slow-smoked, the pork develops a rich, deep taste with the wood chips and rub.
Perfect for any holiday meal, such as Christmas or Thanksgiving, this pork crown roast is equally suitable for large family gatherings or more intimate dinners.
Table of contents
Easy Pork Crown Recipe
You’ll love this pork crown roast recipe because it’s a showstopper centerpiece for any special occasion, from Christmas to an elegant dinner party. It’s juicy, tender, flavor-packed, and seasoned perfectly to impress your guests. Plus, this dish is surprisingly easy to prepare and guaranteed to be the star of your table.
Ingredients
- A rack of pork (your butcher can help you select the perfect cut)
- Salt for brining
- Your favorite BBQ rub
- Some apple juice to add moisture and flavor
What Is Pork Crown?
A pork crown roast is a pork loin (or sometimes two smaller loins) kept with the ribs attached and cleverly shaped into a circle. Those bones sticking up give it that royal crown-like appearance.
Here’s the insider tip: These aren’t typically in your regular grocery store meat case. You’ll want to call your butcher a day or two ahead and place a special order.
How to Make a Smoked Pork Crown Roast
Step 1: Brine The Pork Crown
Score the fat in a crisscross pattern. This helps the salt and flavor penetrate the meat. Cover the roast with salt and let it sit for 3-5 hours. After brining, rinse off the excess salt with cold water. Then cut bet
Step 2: Seasoning
Generously sprinkle your BBQ rub all over the roast and massage it into every nook and cranny. Make sure you complete this step before creating the crown shape.
Step 3: Forming the Crown
Now it’s time to create that stunning crown shape. Carefully slice 1/4 inch between the ribs, then wrap them into a circular shape. Use butcher’s twine to hold it together – this keeps your crown looking perfect. Pro move: wrap the rib tips in foil to prevent burning.
Pour some apple juice into the bottom of your skillet to keep things moist during cooking.
Now, pick the type of wood you want to use. Pecan wood is my top recommendation, but don’t be afraid to experiment. Apple and cherry also work well, as their mild flavors complement the pork.
Step 4: Smoking
Fire up your smoker to 225°F. This low and slow cooking process will make your meat incredibly tender. After about three hours, when the internal temperature hits 135°F, crank up the heat to 450°F. You’re aiming to reach an internal temperature of 140-145°F.
The key is not to overcook. Pull it out when it hits that sweet spot, then let it rest for 15 minutes. The temperature will continue to rise slightly during this time.
Step 5: Serve!
When you’re ready to serve, use a sharp knife to slice between the bones. Enjoy your beautifully smoked pork crown roast!
What Temperature to Grill At?
You’ll start at 225°F and finish at 450°F. The total cooking time is usually around 4 hours. The goal is to reach the perfect internal temperature of 140-145°F.
What Internal Temperature You Need to Reach?
The pork should reach an internal temperature of 140-145°F to ensure it is safe and incredibly juicy.
What To Serve With Pork Crown Roast
Pair this showstopper with some classic sides that complement its rich flavor:
How To Store and Reheat Leftovers
Got leftovers? Lucky you! Wrap them in aluminum foil and store them in an airtight container in the fridge for 3-5 days. For longer storage, vacuum-seal and freeze for up to 3 months.
To reheat, place the pork on a sheet pan and warm it in the oven at 375°F for 15-30 minutes. Pro tip: Cover with foil to prevent drying out.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
Pork Crown Roast on a Traeger
Ingredients
- 6 lb pork loin roast
- 2 tbsp salt for brining
- 1 cup BBQ rub
- 1/2 tsp cayenne pepper optional, for extra heat
Butter Baste
- 1/4 cup unsalted butter
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
Instructions
- Locate the fat cap on the pork loin and score it in a crisscross pattern to help the salt and flavor penetrate the meat. Rub 2 tablespoons of salt evenly over the roast and let it sit uncovered in the refrigerator for 3-5 hours. After brining, rinse off the excess salt with cold water and pat the meat dry with paper towels.
- Preheat your Traeger to 225°F for indirect cooking.
- Generously coat the pork loin with 1 cup of BBQ rub and cayenne pepper (if using), ensuring even coverage over the entire roast.
- Slice 1/4 inch between each rib, then carefully wrap the ribs end-to-end into a crown shape. Secure with butcher’s twine and cover the tips of the ribs with foil to prevent burning.
- Place the crown roast directly on the grill grate. Smoke for 1.5–2 hours, o until the internal temperature reaches 120°F.
- Raise the Traeger temperature to 375°F and cook for another 1–1.5 hours.
- While the roast is cooking, melt butter in a small saucepan. Stir in maple syrup and Dijon mustard.
- During the final 15–20 minutes of cooking, brush the butter baste generously over the roast. Continue cooking until the internal temperature reaches 145°F.
- Remove the roast from the Traeger and rest for 10–15 minutes. Carve and serve your beautiful pork crown roast!
- The salt brine enhances the roast’s juiciness and flavor, while the BBQ rub and sweet butter baste add a smoky, caramelized finish. It’s perfect for your holiday table or any special occasion!
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
