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: Call your butcher a day or two ahead. Crown roasts are rarely stocked ready to buy. Ask them to french the rib bones at the same time — it saves time at home and the presentation is cleaner. A 6 lb rack feeds 8 people.
- Salt for brining
- Your favorite BBQ rub: Something with brown sugar and paprika. The brown sugar caramelizes during the high heat finish and gives the crown that deep amber exterior color.
- Butter Baste — the maple syrup and Dijon combination is what finishes the roast. Apply it in the final 15–20 minutes only — too early and the maple syrup burns at the high finish temperature.
- Some apple juice to add moisture and flavor
How to Make a Smoked Pork Crown Roast
Step 1: Brine The Pork Crown
Score the fat cap in a crosshatch pattern — cuts about half an inch apart. Cover with salt and leave uncovered in the fridge for 3–5 hours. After brining, pat the surface completely dry with paper towels. Do not rinse — rinsing washes off the seasoning.
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 slices between the ribs, then wrap them into a circle. 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 the Traeger to 225°F. Smoke at 225°F until the internal temperature reaches 120°F — approximately 1.5–2 hours. Raise the Traeger to 375°F and continue cooking for another 1–1.5 hours until the internal temperature reaches 145°F.
In the final 15–20 minutes, apply the butter baste generously — the maple syrup will caramelize on the surface and give the crown that deep golden finish. Watch it closely at this stage. Pull at 145°F and rest for 10–15 minutes before carving.
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?
Start at 225°F for the smoke phase until the internal temperature reaches 120°F, then raise to 375°F for the roasting phase until the internal temperature reaches 145°F. Total cook time is approximately 3–3.5 hours. The pork should reach an internal temperature of 140-145°F to ensure it is safe and incredibly juicy.
How To Store and Reheat Leftovers
Store leftover pork crown in an airtight container in the fridge for up to 4 days. Slice off individual ribs before storing — they reheat more evenly than a full crown.
To reheat, place in a 325°F oven covered with foil for 12–15 minutes. Remove the foil for the last 3 minutes to crisp the surface again. The 15–30 minutes in the original is too wide — 12–15 minutes at 325°F is the right window for individual ribs.
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What To Serve With Pork Crown Roast
Loaded Mashed Potato Casserole
Grilled Carrots with Brown Butter
Smoked Brussels Sprouts
Smoked Cornbread
Grilled Broccoli
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, pat the surface completely dry with paper towels. Do not rinse — rinsing washes off the seasoning.
- 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.
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