The trick is to smoke the meat and not make the meat smoke

CROWN ROAST OF PORK

  Date: December 25, 2013
  Favorite: Pork
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This recipe solved my "What do I make for Christmas dinner this year?" question. I was checking out of the supermarket and I saw this magazine special issue with the crown roast picture on the cover - problem solved. This recipe took an interesting approach to cooking the roast. Instead of cooking it bone-side up with the stuffing inside like most recipes do, Instead it put the veggies in the pan and started cooking the roast with the bones turned down at high heat. When the roast was up to an internal temperature of 110 degrees, It was flipped to bone side up and finished at 300 degrees. The intent was to use the drippings to make an apple flavored gravy, but I didn't end up with enough pan drippings to start a gravy. I heated up some jarred pork gravy, but the meat was so tender, juicy and flavorful that no one wanted to use any gravy. So the potential problem turned out to be a non-existing problem. This recipe will now be added to my short list of special holiday recipes. The butcher does all of the really hard work, about the hardest thing you have to do is get the internal temperature right.
Related Photo Entries:
Recipe Source:
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King Arthur Flour Website
Cooks's Illustrated Holiday Entertaining Guide-2013:
Crown Roast of Pork - Page 4
Grill:
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Big Green Egg

Smoked Roasted:

Using the Big Green Egg Kamado Cooker
Gear:
  • BGE Plate Setter (Legs Down)
  • 1/2" Copper Plumbing T's Shims
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-732 Remote Read Thermometer
  • Thermapen Super-Fast Thermometer
  • Wicked Good Weekend Warrior Lump Charcoal