I love making this smoked pork crown roast when I want something special without too much fuss. It’s perfect for Christmas dinner, Easter lunch, or any time you’re hosting family. It looks impressive on the table, tastes wonderful with that sweet glaze, and honestly, it’s easier than you’d think.
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Easy Pork Crown Recipe
If you’re looking for something a bit special for your next family gathering, this pork crown roast might be just the thing. I make it for holiday meals, Sunday roasts, or whenever I’m feeding a crowd. It turns out tender and juicy every time, and while it looks fancy, the actual work involved is pretty straightforward. You will likely have to special order these roasts a day or two ahead of your butcher, as you don’t typically see these in the store ready to buy.
What You’ll Need To Make Pork Crown
- Rack of Pork
- Salt
- BBQ rub
- Apple juice
How to Smoke a Pork Crown Roast
Step 1: Brine The Pork Crown
First, dry brine the pork. On one side of the pork, there will be a fat cap. Score the fat cap in a crisscross pattern. Then, cover with salt for 3-5 hours.
After the brining process is complete, rinse the roast with cold water to remove any salt that is still present on the surface of the meat.
Step 2: Preparing the Pork Crown Roast
Prepare the crown by slicing 1/4 inch down between each rib, then wrap the ribs end to end into a crown shape. Secure with butcher’s twine. Then wrap the ribs’ tips in foil to prevent burning.
Place it in a skillet and sprinkle the rub generously all over the pork crown roast, massaging it with your hands. Make sure to get the rub into the narrow cuts between the ribs and don’t forget the middle! Then pour the apple juice in the bottom of the skillet. The pork crown roast is now ready for the smoker.
Step 3: Smoke The Pork Crown
Preheat your smoker to 225°F. Then smoke the pork crown roast until the internal temperature of the thickest part of the meat reaches 135°F; this will take about 3 hours. Adjust the grill temperature to 450°F and continue cooking until the pork’s internal temperature reaches 145°F.
You can pull it out of the smoker when the internal temperature reaches between 140°F and 145°F, as you don’t want to overcook the meat. Rest for 15 minutes before serving. During the resting phase, the meat’s temperature will continue to rise by a few degrees.
Step 4: Serve
Set your smoked pork crown roast on the table, then slice between the bones with a sharp knife!
What Temperature to Smoke Pork Crown At?
You’ll need to smoke your pork crown at 225°F, then, for the final part of the cook, increase the temperature to 450°F. You’ll need to smoke your pork crown roast for approximately 4 hours to reach your desired internal meat temperature of 140°F – 140°F.
My Favourite Wood Chips for Pork
Using pecan wood is recommended when cooking pork. However, you may also use apple, cherry, or hickory wood with good results.
How To Store Leftover Pork Crown Roast
If you have leftovers, wrap them in aluminum foil and store them in an airtight container in the fridge for 3-5 days.
You can alternatively store your leftover pork belly in a vacuum-sealed bag in the freezer for up to 3 months, using it as a quick dinner that you can re-heat at any time.
How To Reheat Leftovers?
If you wish to reheat leftovers, place the pork crown on a sheet pan and toss it in the oven at 375°F for 15-30 minutes until the roast becomes warm.
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Looking for More Pork Recipes?
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What To Serve With Pork Roast
- Cheesy Potato Casserole
- Roasted Whole Sweet Potato
- Maple Glazed Carrots
- Smoked Garlic Bread
- Traeger Mashed Potatoes
Pork Crown Roast
Ingredients
- 6 lb pork loin roast
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 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
- Preheat the oven to 350°F. Then, pat the pork loin dry and combine the olive oil, brown sugar, paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, black pepper, and cayenne pepper (if using).
- Rub the pork loin roast with all the rub mixture ensuring to cover it evenly.
- Prepare the crown by slicing 1/4 inch down between each rib, then wrap the ribs end-to-end into a crown shape. Secure with butchers twine. Then wrap the tips of the ribs in foil to prevent burning.
- Place the pork loin rib roast on a roasting pan. Put the pan in the oven and cook for 2 -2.5 hours. While the roast is cooking melt the butter in a saucepan and stir in the maple syrup and dijon mustard.
- During the last 10-15 minutes of cooking remove the pork loin from the oven, brush the butter baste over the pork generously.
- Place the roast back in the oven and cook until the internal temperature reaches 145°F.
- Once it reaches 145°F remove the roast from the oven and allow it to rest for 10-15 minutes before you carve it.
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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