Stuffed Pork Crown Roast Glazed with Big Wick's Holiday Cranberry
Meat Church - Matt Pittman's Stuffed Pork Crown Roast Glazed with Big Wick's Holiday Cranberry
Category
Pork
Cuisine
Barbecue
By Matt Pittman - Meat Church
A pork crown roast is a classic holiday dish. It's a beautiful centerpiece on your Holiday table and it's also fairly inexpensive.
What is a crown roast? It's a bone in pork loin that is frenched to expose the bones and wrapped in a circle like a crown and tied with butcher's twine for presentation. In this recipe and video we also stuff it with our sausage stuffing.
Around the holidays, pork crown roasts, are often readily available in your local grocery store or butcher. You can typically ask your butcher to create one for you if you like. Alternatively, you can slice and french the loin yourself to create the crown with butcher twine.
I recommend glazing your holiday meats for added flavor and presentation. We have included a delicious store bought sauce below or you can always make your own such as this delicious Orange Cranberry Glaze.
Ingredients
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1 crown roast of pork (or a bone in pork loin and butcher twine)
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Big Wick’s Holiday Cranberry Glaze (seasonal flavor) **Substitute any Big Wick’s Glaze of your choice**
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1-2 C Sausage Stuffing
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Roasting pan or disposable aluminum 1/2 pan
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Aluminum foil
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Apple juice for spritzing
Tools:
Directions
.
Prepare your smoker
Prepare smoker at a temperature of 375 degrees F. In this video we used a Traeger Timberline with Meat Church pellets which is a blend of oak and hickory. Pecan or fruit woods would also be a good choice for a mild smoke flavor.
Prepare the Crown Roast
Season the crown roast liberally with Meat Church Honey Hog all over including in the all of the cuts between the chops.
Place the roast on a pan, especially if you are stuffing it, and allow the seasoning to adhere for at least 15 - 20 minutes.
Stuff the roast with our sausage stuffing or the stuffing of your choice.
Fill to the bottom of the frenched bones. Cover the top of the stuffing with a piece of foil. You will remove this foil cap with 30 minutes to go in the cook to brown the stuffing.
Wrap each tip of the crown roast in a small piece of aluminum foil as well. This will protect the bones during the cook process and prevent them from turning black.
We are shooting for a finished internal temperature of 140. Medium is 135 - 145 for pork. You don't want to dry this pork out!
Cook
Place the crown roast on a roasting pan and place it on the smoker. Optionally you can spritz the crown roast with apple juice anytime it is looking dry.
Remove the foil cap from the stuffing the roast reaches 120 degrees or with about 30 minutes remaining until your desired internal doneness.
Glaze the crown roast with 10 minutes remaining in the cook with Big Wick’s Glaze of your choosing.
Remove the roast when you have reached an internal temperature of 140 degrees.
Remove the foil caps from the bones.
Loosely tent the entire roast with aluminum foil and allow it to rest for 20 minutes.
Slice the roast into individual chops and enjoy!
