Smoked Pork Crown Roast

Try this smoked pork crown roast if you’re looking for a showstopper for your festive meal. Not only will it look like a masterpiece on the table, but the glazed smoked pork loin is delicious, and the best part is that it’s simple to make.

Why You’ll Love This Pork Crown Recipe 

Are you planning to whip up a dish that impresses your folks and leaves them drooling over your festive feast? 

This pork crown recipe will please everyone. Tender, juicy pork is guaranteed every time. The pork crown is the perfect centerpiece at your next holiday family feast, leaving your guests impressed and wow-ed by your dish. 

What You’ll Need To Make Pork Crown 

  • Rack of Pork
  • Salt
  • BBQ rub
  • Apple juice

What Is Pork Crown? 

A pork crown roast is simply one large pork loin or a couple of smaller center-cut pork loins with the ribs still attached. It is formed into a circle and tied together at both ends.

The bones jutting out on top make this roast look like a crown, which suggests the name. 

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. 

How to Smoke a Pork Crown Roast

Step 1: Brine The Pork Crown 

First, you need to 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 butchers twine. Then wrap the tips of the ribs in foil to prevent burning.

Place it 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 it’s internal meat temperature reaches 135°F in the thickest part of the meat, this will take around 3 hours. Adjust the temperature of the grill 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 be overcooking the meat at all. Rest for 15 minutes before serving.

During the resting phase, the meat’s temperature will continue to rise for a few degrees. 

Step 4: Serve! 

Set your smoked pork crown roast on the table and slice between the bones using a sharp knife!

What Temperature to Smoke Pork Crown At? 

You’ll need to smoke your pork crown at a temperature of 225°F then for the final part of the cook you want to 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.

What Internal Temperature You Need to Reach For Pork? 

You’ll need to reach an internal temperature of 140°F – 140°F to ensure that your pork crown is safe to eat. 

My Favourite Wood Chips for Pork 

Using pecan wood is recommended when making pork crown roast. However, you may also use apple, cherry, or hickory wood with good results if you desire. 

What To Serve With Pork Crown Roast 

You can serve this dish as a main course with a variety of side dishes depending on your guests. 

Mashed Potatoes

Mushroom Stuffing

Smoked Brocolli

Smoked Brussel Sprouts

How To Store Leftover Pork Crown Roast 

If you end up with leftovers, wrap them in aluminum foil and place them in an airtight container for up to 3-5 days in the fridge. 

You can alternatively keep your leftover pork belly in a vacuum-sealed bag in the freezer for up to 3 months to keep as a quick dinner that you can re-heat at anytime. 

How To Reheat Leftovers? 

If you wish to re-heat 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. 

Looking for More Pork Recipes?

Here are some of our favorite pork recipes

Crispy Smoked Pork Belly

Pit Boss Pork Loin

Traeger Smoked Pork Belly Strips

Pit Boss Pork Butt

Pit Boss Pork Belly

Traeger Smoked Onion Bombs

Pulled Pork on a Weber

Traeger Smoked Pork Belly

Traeger Pulled Pork

Smoked Pork Crown Roast

Charlie
This is a simple yet delicious smoked pork crown roast. It might look difficult but its simple to prepare and even tastier to eat.
Prep Time 3 hours
Brining 3 hours
Total Time 6 hours
Course main, Main Course
Cuisine American
Servings 8 serves
Calories 420 kcal

Equipment

  • Smoker

Ingredients
  

  • 4.5 lbs Rack of Pork
  • ½ cup BBQ rub
  • ½ cup Apple juice

Instructions
 

Step 1: Brine The Pork Crown 

  • First you need to dry brine the pork. You will see that on one side of the pork there will be a fat cap, score the fat cap in a criss cross pattern. Then cover with salt for at least 3 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 butchers twine. Then wrap the tips of the ribs in foil to prevent burning.
  • Place it on a pan with a sheet pan.
  • 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 sheet pan.
  • The pork crown roast is now ready for the smoker.

Step 3: Smoke Your Crown Up! 

  • Preheat your smoker to 225°F.
  • Smoke the pork crown roast until it’s internal meat temperature reaches 135°F in the thickest part of the meat. Adjust the temperature of the grill to 450°F and continue cooking.
  • You want the pork’s internal meat temperature should be 145°F but this may go up during the resting period.
  • 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 be overcooking the meat at all.
  • After the meat reaches your desired temperature, remove it from the smoker. Rest for 15 minutes before serving.
  • During the resting phase, the meat’s temperature will continue to rise for a few degrees.

Step 4: Serve! 

  • Set your smoked pork crown roast on the table and slice between the bones using a sharp knife!
Keyword cedar plank pork, pork crown, pork loin, pork recipe, smoked pork crown

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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