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coach
12-13-2011, 09:33 AM
has anyone smoked a crown roast of pork??? thought it would be great for Christmas

n5zbj
12-13-2011, 09:43 AM
If your using a SmokinTex Smoker, that is step one, the most important part.

What size of pork crown roast are you wanting to smoke, what wood have you picked to use, and what kind of rub?

Please share so we can all enjoy and learn.

I found a posting on the Smoking King Meat forum that looks good.

http://www.smokingmeatforums.com/t/86219/my-first-smoke-pork-crown-roast-q-view-to-follow-the-smoke

Thanks
Bob

Alvasin
02-08-2012, 10:03 AM
For stuffing

2 lb onions, finely chopped (6 cups)
2 1/2 teaspoons salt
1 1/2 sticks (3/4 cup) unsalted butter
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh marjoram
1 teaspoon black pepper
1 1/2 tablespoons cider vinegar
1/2 cup dry white wine
1 (1-lb) piece fresh Pullman loaf, pain de mie, or country loaf, cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor
3/4 lb ground pork (usually comes with crown roast, see below)
1 cup finely chopped celery


For roast

1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh marjoram or thyme
2 teaspoons salt
1/2 teaspoon black pepper
1 (9- to 10-lb) crown roast of pork, rib ends frenched (ground pork reserved for stuffing, above)
1 1/2 cups water


For sauce

1/2 cup dry white wine
1 1/2 cups reduced-sodium chicken broth
2 teaspoons cornstarch, dissolved in 2 tablespoons water
2 tablespoons cold unsalted butter


Special equipment: an instant-read thermometer

coach
03-07-2012, 09:27 AM
Sounds great--will try next holiday---thanks