Pork Crown Roast on a Traeger
This Traeger-cooked pork crown roast is a true showstopper. Perfect for festive meals like Christmas or Thanksgiving, it brings rich, smoky flavors to your table. With a little prep, it’s easy enough to make for a cozy Sunday dinner, while still being impressive for special occasions.
Ingredients
- 6 lb pork loin roast
- 2 tbsp salt for brining
- 1 cup BBQ rub
- 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
- Locate the fat cap on the pork loin and score it in a crisscross pattern to help the salt and flavor penetrate the meat. Rub 2 tablespoons of salt evenly over the roast and let it sit uncovered in the refrigerator for 3-5 hours.After brining, pat the surface completely dry with paper towels. Do not rinse — rinsing washes off the seasoning.
- Preheat your Traeger to 225°F for indirect cooking.
- Generously coat the pork loin with 1 cup of BBQ rub and cayenne pepper (if using), ensuring even coverage over the entire roast.
- Slice 1/4 inch between each rib, then carefully wrap the ribs end-to-end into a crown shape. Secure with butcher's twine and cover the tips of the ribs with foil to prevent burning.
- Place the crown roast directly on the grill grate. Smoke for 1.5–2 hours, o until the internal temperature reaches 120°F.
- Raise the Traeger temperature to 375°F and cook for another 1–1.5 hours.
- While the roast is cooking, melt butter in a small saucepan. Stir in maple syrup and Dijon mustard.
- During the final 15–20 minutes of cooking, brush the butter baste generously over the roast. Continue cooking until the internal temperature reaches 145°F.
- Remove the roast from the Traeger and rest for 10–15 minutes. Carve and serve your beautiful pork crown roast!
- The salt brine enhances the roast's juiciness and flavor, while the BBQ rub and sweet butter baste add a smoky, caramelized finish. It’s perfect for your holiday table or any special occasion!