Pork Crown Roast
Pork crown roast dry brined for 3–5 hours, rubbed, and smoked at 225°F until 135°F internal, then cranked to 450°F for a golden crust and pulled at 145°F. The holiday centerpiece that looks like serious effort but runs mostly on autopilot.
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.