The trick is to smoke the meat and not make the meat smoke
CROWN ROAST OF PORK
Date:December 25, 2013 Favorite:Pork Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
One of the nice things about this roast is that the butcher does the hard work for you. The roast came wrapped in plastic wrap & set on a bed of lettuce.
The crown roast has been unwrapped & has been patted dry & is ready to receive the rub.
The spice rub used chopped fresh thyme & rosemary, minced garlic, salt & pepper.
The roast is rubbed on the bottom…
and is wrapped in plastic wrap & is returned to the fridge for 24 hours.
The roast gets removed from the fridge 1 hour before going on the smoker.
Time to make the veggies. The red potatoes are washed & the shallots are peeled & halved.
The potatoes & shallots go in a large bowl where they are mixed together with two apples that were peeled, cored & halved, plus some reserved rub, salt & pepper.
The veggies are placed in a cast iron roast pan fitted with a v-rack roast rack.
The crown roast has been placed in the roast pan bone-side down & has been placed on a BGE running at 475 degrees with oak chips for smoke.
The day was cold & windy but it didn’t affect the BGE’s. I had the other Egg running at 300 degrees to finish the roast.
The crown roast has reached 110 degrees internal temperature & will be flipped to bone side up and finished at 300 degrees.
I flipped the roast before moving it to the other Egg running at 300. This prevented loosing unnecessary heat on the other Egg.
The roast has reached an internal temperature of 140 degrees. It is back in the kitchen & will be tented with foil for 30 minutes.
The roast has rested & is ready to eat.
My one disappointment was there were not enough drippings to make a gravy. I made some jar gravy, but there was no need. The meat was very moist.
This roast had excellent flavor from the rub & the oak wood smoke. It was moist tender & juicy. The veggies made with it, shared the same great flavors.
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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.