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: If possible, ask your butcher to French the rib bones for you. A 6 lb rack feeds 10–12 people easily. You’ll need to special-order this a day or two ahead — it’s not typically stocked ready to buy.
- Salt
- BBQ rub: Something with brown sugar and paprika. The brown sugar caramelizes during the high heat finish and gives the crown that deep amber color on the outside.
- Apple juice: Goes in the bottom of the skillet and keeps the inside of the crown moist during the smoke. Don’t skip it.
How to Smoke a Pork Crown Roast
Step 1: Brine The Pork Crown
Score the fat cap in a crosshatch pattern — cuts about half an inch apart. Cover generously with kosher 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. The surface should feel slightly tacky and dry before the rub goes on.
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. The foil on the rib tips is important — they’re thin and will char before the roast is cooked through. The apple juice in the bottom of the skillet creates steam inside the crown during the smoke, which keeps the interior moist. Pour it in just before it goes on the smoker, not before — otherwise it evaporates before the cook even starts.
Step 3: Smoke The Pork Crown
Preheat the smoker to 225°F and wait until the smoke is clean before the crown goes on. Smoke at 225°F until the internal temperature of the thickest part reaches 135°F — approximately 3 hours for a 6 lb roast.
At the 2-hour mark, the rub on the surface will have set and deepened in color. The fat cap will have started rendering, and the whole smoker will smell of sweet smoke and the pork rub’s caramelization.
Once the crown hits 135°F, increase the temperature to 450°F and continue cooking until the internal temperature reaches 145°F — this takes another 15–20 minutes at the higher temperature and is what gives the outside that deep golden crust. Watch it closely at this stage — the high heat can take it from golden to burnt fast. Rest for 15 minutes before carving.
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?
Smoke at 225°F until the internal temperature reaches 135°F — approximately 3 hours. Then increase to 450°F for the final 15–20 minutes until it reaches 145°F. Total cook time is approximately 3.5 hours.
My Favorite Wood Chips for Pork
I use apple or cherry on pork crown roast — both give a mild, slightly sweet smoke that complements the pork without overpowering it. Pecan adds a little more depth and is worth trying if you want something between a fruit wood and a heavier hardwood. I’d avoid mesquite entirely — too assertive for a 3-hour cook on something this size.
How To Store Leftover and Reheat
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 reheat at any time.
Place individual ribs on a sheet pan, cover with foil, and reheat in a 325°F oven for 12–15 minutes until warmed through. Remove the foil for the last 3 minutes to crisp the surface again. For a full crown, cover with foil and reheat at 325°F for 20–25 minutes.
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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
- Step 1: Score the fat cap in a crosshatch pattern. Cover with kosher salt and dry brine in the fridge for 3–5 hours. Pat completely dry — do not rinse.
- Step 2: Slice ¼ inch down between each rib. Form into a crown and secure with butcher’s twine. Wrap rib tips in foil. Apply BBQ rub generously. Pour apple juice into the bottom of the skillet.
- Step 3: Preheat smoker to 225°F. Place crown on smoker and smoke until internal temperature reaches 135°F — approximately 3 hours.
- Step 4: Increase smoker temperature to 450°F. Continue cooking until internal temperature reaches 145°F — approximately 15–20 more minutes. Watch closely at this stage.
- Step 5: Rest for 15 minutes tented with foil. Remove twine and foil from rib tips. Slice between the bones with a sharp knife and serve.
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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