RoastAmerican
Crown roast of pork
A rib rack tied in a circle, bones up. Company pork. 140°F blush, stuffing optional and often worse.
Made it?
2 hr 30 min · 25 min hands-on · pull 140°F · rest 20 min
Ingredients
7 lb on the fire · ~4.6 lb to the table · 9 plates at 8 oz
- crown roast, 12–16 bones, tied7 lb
- kosher salt2 tbsp
- chopped rosemary2 tbsp
- garlic cloves6
- oil2 tbsp
Method
- 1
Salt, garlic, rosemary. Foil the bone tips so they do not charcoal.
- 2
350°F until 138–140°F in the loin meat, 90–120 minutes.
- 3
Rest 20. Carve between the bones. Stuffing in the crown steams the meat — roast it in a separate dish.
If you don’t have it
- pork rib roast → pork loin. Keep the same pull. Leaner cooks faster and dries sooner.
- crown roast, 12–16 bones, tied → What you actually have, if it is the same muscle family. Ask the butcher to french and tie. Home-tying is a Saturday.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making mashed potatoes.
Start when the roast has 30 minutes left, or while a steak rests. Russets, salted water, drain hard. Rice or mash. Butter first, then warm cream. Do not put them on the fire — they want a pot.
35 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making potatoes au gratin.
In the oven the last 70 minutes of a roast, or while steaks reverse. Yukon Golds, ⅛-inch, layered with cream, garlic, salt, Gruyère. 350°F until a knife meets no fight, then a brief broil.
1 hr 15 min