Grilled Pork Crown Roast
A pork crown roast is an impressive centerpiece for any special occasion. This recipe walks you through the steps to grill a flavorful, juicy roast with crispy edges and a stunning presentation. Follow the instructions below for a perfect result every time!
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