The holidays are here, and if you’re anything like me, you’re already dreaming about the perfect centerpiece for your dinner table. Let me tell you—this grilled Crown Roast of Pork is it. It’s elegant, packed with flavor, and honestly, so much easier to make than it looks.
Simple Grilled Crown Roast Recipe
This grilled Crown Roast of Pork is one of my all-time favorite holiday recipes. It’s the perfect mix of impressive and effortless.
I love how it looks like I spent hours in the kitchen when, in reality, it’s just about seasoning, grilling, and letting the magic happen. The taste? Absolute perfection—juicy, flavorful, and just the right touch of smoky goodness from the grill.
What makes it even better is how versatile it is. Whether pairing it with classic holiday sides or something unexpected, it always steals the show.
Ingredients
- Pork Crown Roast
- Kosher Salt (for Dry Brining)
- Olive Oil
Dry Rub Ingredients:
- Brown Sugar
- Dried Thyme
- Dried Rosemary
- Black Pepper
- Garlic Powder
- Smoked Paprika
How to Make Grilled Crown Pork Roast
Dry Brining
Using a sharp knife, create a crisscross scoring pattern, cutting diagonal lines about 1/4 inch deep and spaced roughly one inch apart. This scoring helps the fat render more effectively and creates an appealing textural element.
Generously coat the entire surface of the meat with kosher salt—approximately 1/2 cup for a 4-5 pound roast. Place the salted roast on a wire rack over a baking sheet and refrigerate for 3-5 hours.
This process allows the salt to penetrate the meat, enhancing its natural flavors and improving moisture retention.
Seasoning and Preparation
After the dry brining process, thoroughly rinse the roast with cold water to remove excess surface salt. Pat the meat completely dry with paper towels.
Mix your dry rub ingredients—brown sugar, thyme, rosemary, black pepper, garlic powder, and smoked paprika—and apply generously over the entire roast. Let the seasoned meat sit at room temperature for 30 minutes to allow the flavors to meld.
Tie a Crown Roast
Creating a crown roast requires precision and patience. Begin by carefully slicing 1/4 inch between each rib, making the meat more pliable. Gently wrap the ribs end-to-end, forming a circular crown shape that will impress your holiday table.
The key to maintaining this elegant shape is butcher’s twine. Carefully tie the roast at the top and bottom, ensuring the crown holds its structural integrity during cooking. This creates a beautiful presentation and helps the meat cook more evenly. As a protective measure, wrap the exposed rib tips in aluminum foil to prevent burning during the grilling process.
Grilling
Preparing your grill for a crown roast requires a two-zone heating method. Preheat one side to high heat (450-500°F) and the other to low heat (250-300°F). A large cast-iron skillet is ideal for this cooking method, as it provides excellent heat distribution and helps develop a beautiful crust.
Begin by brushing the cast-iron skillet with olive oil and searing the roast for 2-3 minutes on each side. This creates a golden-brown exterior that locks in flavor. Then, move the skillet to the cooler side of the grill, close the lid, and cook for approximately 20-25 minutes per pound.
Use a meat thermometer to monitor the internal temperature, aiming for 145°F for a medium doneness with a slight pink center. Once reached, remove from heat and let the roast rest for 15-20 minutes. This resting period allows the juices to be redistributed, ensuring each slice is incredibly tender and flavorful.
Storing Leftovers and Reheating
Leftover crown roast can be a delightful treat when stored and reheated correctly. Store any remaining meat in an airtight container in the refrigerator for 3-4 days.
To reheat, place slices in a baking dish with a small amount of chicken broth to prevent drying out, and warm in a 325°F oven until heated through, typically 10-15 minutes.
Pro tip: Leftover crown roast makes excellent sandwiches, can be chopped for salads, or used in hearty winter soups, ensuring that none of this delicious roast goes to waste.
More Holiday Roast Recipes
📌 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.
Grilled Pork Crown Roast
Ingredients
- 1 4-5 pounds Pork Crown Roast 8-10 ribs
- 1/2 Cup Kosher Salt for dry brining
- 2 Tablespoons Olive Oil
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Dried Thyme
- 1 Tablespoon Dried Rosemary
- 1 Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Smoked Paprika
Instructions
- Using a sharp knife, score the fat cap in a crisscross pattern with diagonal cuts that are about 1/4 inch deep.
- Make sure the cuts are spaced roughly 1 inch apart in both directions. Generously cover the entire surface of the meat with kosher salt, using approximately 1/2 cup.
- Place the salted roast on a wire rack set over a baking sheet and refrigerate it for 3-5 hours.
- Once the brining is complete, rinse the roast thoroughly under cold water to remove excess salt. Pat it completely dry with paper towels to ensure a good sear later.
- After brining, carefully slice 1/4 inch down between each rib to make the roast flexible enough to shape. Gently wrap the ribs end-to-end to form a crown shape.
- Secure the roast by tying butcher’s twine at the top and bottom, ensuring the shape holds firmly. Wrap the bone tips in aluminum foil to prevent them from burning during cooking.
- Once the roast is prepared, pat it dry again and mix the dry rub ingredients in a small bowl. Generously apply the rub over the entire surface of the roast, making sure to coat all sides evenly.
- Allow the roast to sit at room temperature for about 30 minutes so the flavors can meld into the meat.
- To cook the roast, prepare your grill for two-zone heating. Set one side of the grill to high heat, around 450-500°F, and the other to low heat, about 250-300°F. Place a large cast-iron skillet on the grill over the high-heat zone to preheat.
- Brush the skillet with olive oil before carefully placing the crown roast bone side down. Sear the roast for 2-3 minutes on each side to develop a rich golden-brown crust. Once seared, move the skillet to the cooler side of the grill.
- Close the lid and allow the roast to cook indirectly for about 20-25 minutes per pound. Use a meat thermometer to check for doneness, aiming for an internal temperature of 145°F for medium, resulting in slightly pink and juicy meat.
- After cooking, let the roast rest for 15-20 minutes. This resting period is essential, allowing the juices to redistribute and ensuring every slice is moist and tender. Once rested, carve the roast by slicing between the ribs. Serve with your favorite sides
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?
