Smoked Crown Roast of Pork | Smoke a Pork Crown Roast Malcom Reed HowToBBQRight
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- Опубліковано 26 сер 2024
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Smoked Crown Roast of Pork | How To Cook a Pork Crown Roast
A Crown Roast is made from the center cut, bone -in pork loin. The tips of the Pork Crown Roast rib bones are frenched (or “skinned back”) about an inch exposing nothing but bone and the Pork Crown Roast is rolled and tied back on itself creating a “crown” look.
You can find pork crown roast tied and ready for cooking in most butcher cases.
The bone-in pork loin I have was delivered whole in cryovac packaging. The pork loin bones are frenched, so there’s not much trimming required. You do want to remove any excess silver skin or thick areas of fat on the meat side and feel along the back side for pieces of chine bone. Use a thin bladed knife to remove these if necessary.
To get the pork crown roast to form a shape resembling a crown you need to slice down each bone about an inch deep. This will allow the Crown Roast of Pork to roll end-to-end into a circle. To hold this shape tie a length of butcher twine around the pork crown roast and secure it tight. Now it’s ready for the seasoning.
Traditionally a crown roast is seasoned pretty simple with salt, pepper, and fresh herbs and roasted in the oven; but since I’m doing it on the smoker, I decided to do it more Southern BBQ style. For the seasoning I used my go-to All Purpose blend of Salt, Pepper, and Garlic.
4 parts Salt
2 parts Granulated Garlic
1 part Black Pepper
Sprinkle this mixture over the entire roast top and bottom being sure to get into all the nook and crannies. On top of that, layer on The BBQ Rub. These seasonings add savory, sweet and a touch of heat...perfect for pork!
Let the pork crown roast hang out on the cutting board for a few minutes while the smoker comes up to temperature. For a crown roast I run the pit at 275 degrees with apple BBQr’s Delight pellets. Apple is a mild wood that will give the roast a sweet flavor without overpowering it.
Center the Crown Roast of Pork on the cooking grate and insert a Thermoworks chef alarm probe into the middle of the loin set for 140 degrees. When inserting the probe be sure not to hit bone or you’ll get false readings as it cooks. The most important thing when cooking a roast like this is to watch internal temperature. Pork Loin has to be cooked to at least 145 degrees but due to its’ low fat content it can dry out quick. If you over shoot the final temperature even by 10 degrees the product will be dry and loose flavor. On average you can expect a 2-2 ½ hour cook time for a 10 bone crown roast, but never go by time alone. Trust your thermometer and check it often once it climbs in the 120 degree range. Those least degrees gain fast.
When the internal is reading 140 degrees, it’s time to add a finishing glaze.
Here’s what I used:
8oz Peach Preserves
8oz Vinegar BBQ Sauce (Blue’s Hog Tennessee Red)
2 TBS Salted Butter
In a small sauce pan combine the peach preserves and vinegar sauce over med. High heat until melted. Remove from heat and whisk in the butter.
Brush the peach glaze over the crown roast and let it cook for another 10-15 minutes. At this point the internal temperature should be right at 145 degrees.
Remove the Crown Roast of Pork from the smoker and allow it to rest for 15-20 minutes loosely covered with foil. The rest period is crucial for pork loin. If you cut into it right away all of the moisture (flavor) is going to run out on your cutting board. Just give it a few minutes to stop the cooking process.
This short rest lets those juices move back into the center of the meat which results in a better tasting/juicer end product.
When it comes to serving this Crown Roast of Pork the slices are pre-started so follow the cuts along the bone and you’ll have perfect portions. You can drizzle a little glaze over the slices for presentation! Give this Crown Roast a try this Holiday season, your family will love you for it!!
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I made 2 of these for Christmas dinner using nothing but the Costco pork and Killer Hogs pork rib. I trimmed them and frenched the bones and smoked to 144 degrees internal. Son, that is all it takes. That was some really good eating. Thanks!
That looks amazing! Dude you need your own cooking show on the food network. .I love watching you cook. Keep it up man!
I thought I knew how to BBQ until I started watching your videos. After I watched you the first time, I just feel comfortable making smores, until I get the right equipment.
thanks so much for your videos,I don't know if others try your recipe's but I do. when I brought out the crown roast my family applauded they never done that before. please keep the videos coming .i would not hand been able to cook this without your instruction
I created this last night with some apple wood. Glazed it with your glaze except different bbq sauce and added vinegar to the peace preserves. It all came out too good! Thanks Malcom for another good recipe!
Just made your recipe. It was fantastic every one loved it. Thanks for shattering and making or Father’s day a memorable day!
Malcom, Thank you! Once again, another awesome video. I've impressed so many folks based on your techniques. My ribbs, smoked turkeys and the art of smoke'n. Tru Respect.
Love his recipes. I have tried this and his ribs and they’ve by far been my best ever. Mr. Reed is a legend.
Fantastic, thank you!
Malcom you always impress me with your culinary skills. This is the perfect holiday meal and its something different. On my way to CD website to order a couple bone-in pork roast. Thanks again
A crown fit for a king! Nice look'n roast Malcom.
Good stuff Malcom, that's some gourmet cut right there. My father in law is a chef, he's the only one to impress. Haven't faltered yet, thank bro
Already did it on my traeger it rocked
Think it would of been better to put the rub on before tying it so you can get it in everywhere without messing around with the twine
Good shit.
I love this guy!...get down malcolm!
Thank u
Awesome video! Keep em coming!
amazing plate!! it looks great!! I´ll do it. Thanks for your videos.
I have a pork roast like that coming in the mail right now. I think I am going to make the crown like you did only difference is I'm going to make a blueberry glaze for it
$85 is a little steep for that Crown Roast. I just bought one at Costco for $20. Nice presentation and Roast looked good. Cheers
who knew anybody could make a pig look so beautiful!
Amazing stuff Malcom. Hope your subscriber count keeps getting upped. Subscribed and looking forward looking at the rest of your videos.
qetuR thanks, appreciate it.
Looks great!
Great idea, thanks for sharing!!
Great video....well done.
looks amasing bro ceap it up ceap grilling
Great job!
Why do i always have to come to these videos when i'm hungry as hell?
Man, that looks delicious!
What was the spicy glaze in a bottle you used recently? Peach maybe? Can't remember. Thanks for all the videos! Enjoy them all
Ok, I got to go butcher another hog now! Awesome video!!!
Impressive crown Mr Reed. If the Chefs Alarm probe is good enough for you then that's what I will be using. Most of the other probes seem to crap out.
Do you have a crown beef recipe?
I am ordering one today from CD. They are going to have to start paying you commissions.
I was gonna until I saw the shipping costs! Went to the local butcher. Making it for Thanksgiving...will be awesome!
Awesome!!!
Nice crown.
Any reason you didn't season and then get it shaped? Seems like it would've been easier that way to get an even season on all sides.
Malcom: Today I start to make this pork butt for the third time. I love the taste!
just 2 questions,1)how long,if at all,did u let it rest before cutting them into individual chops and 2)would u recommend placing anything on the inside of the roast while its smoking,or would whats placed inside just fall apart while its being smoked,as i had the thought of maybe slicing a few slits into the chops and placing half or quarter pieces of garlic cloves into the slots while the roast smokes
Christopher Brown I let it rest for at least 15-20 minutes. You can place anything in the center. I've seen it stuffed with a dirty rice... it is all about how you want the final product.
NICE
Trying to pick between a RecTec smoker and Yoder see that you use the Yoder in alot of your videos which are great! Do you have any experience with RecTec through use or friends as there is a small chunk of cash difference in price between the two.
Flat Top RecTecs are just on the cheaper end of the pellet smoker market. they are all foreign made... Yoders are better made and all built in America - but the price reflects the difference.
Fantastic looking piece of meat to start with wow that looks great ....hey quick question for you lol Malcom can you tell me what the deal is with Frozen and fresh some people are talking that they never freeze meat that Taste is off so you saying you should just go buy fresh meat all the time from the stores or grocery store or butcher to get 100% best quality or is freezing your meatbreally that bad or is it different types of meat you can to freeze I don't know can you fill me in a little bit kind of mixed up on it cheers Malcom thanks sir. Not sure if you've covered this in any of your videos yet if you have I apologize for having you go over a question that you've already answered any help would be great not even help ....just want a little bit of clarity on the topic
nice
WARNING! DO NOT WATCH MALCOM'S VIDEOS IF YOU ARE HUNGRY!!!!!!
chadsem Too late, Im high and this gave me the ubermunchies at 4 am!
I just finished dinner and I'm freaking starving again!
chadsem you are so right👍👍👍
What brand pellets is your favorite?
What if you just wanna grill it, any tips ?
TheFerrari223 You would have to do it with indirect grilling - and cook it low and slow. You couldn't direct grill it, it's too thick.
looks great my man... making a fat boy hungry thats for sure.
What type of digital meat thermometer do you use?
Ian Mitchell I like the Chef Alarm from Thermoworks - www.thermoworks.com/products/alarm/chefalarm.html/?tw=KILLERHOGS
Maybe season it before tying it in the shape you want next time..
Hi Malcom, Never had Compart Duroc. Besides the French cut pork loin, what else do you order from them? And do you have a video for it? Thanks,
Je P I cook their ribs and pork butts. I have a video on their pork butts here: Smoked Pork Butt | Smoking Pork Butt for Pulled Pork HowToBBQRight with Malcom Reed
HowToBBQRight Malcom Reed Thank you Malcom! Do you order straight from them or do you get them locally? :)
OMG I just made this Malcolm. I must say I'm am speechless. Please tell me where I can send a picture of it so you can see just how awesome it came out. Thank you so much for this video. Up next pork belly burnt ends tomorrow
Dude your website is down!!! Nooooo!!!!
what side dishes you recommend with this?''
Dtrollmancan herb-roasted potatoes or garlic mashed potatoes would be good. I've seen dirty rice served and seen stuffed into the crown roast. Asparagus, creamed spinach or sauteed green beans would all be good with it - just depends on what you are going for as to what you would choose to serve with it.
thanks il try some of this
Sorry Malcolm Iberico pork is the best... you can't beat that.
It needs an upper 2nd string,and please use a beard net.
DesertDigger1 ha! naw... I'm going to skip the beard net.
A beard net lol. You act like he's cooking it for you. What a lame.
This ain't grilling, it's more like pornography! I love it!😁😁😁😂😂
thunderkat9503 if you don't think good cooking is porn, you're doing it wrong
Right on my man!
thunderkat9503 Lls 😂
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