Special holidays deserve only the best dishes you can make and this Smoked Pork Crown Roast will be the showcase of all of your Christmas, New Years and Easter gatherings.
Heat grill up to 250 degrees and add smoking chips of your choice. We used apple.
Combine seasoning and spices into a bowl and stir.
If your butcher DID NOT already tie the pork, this is the time to do this. Take pieces of butcher's twine and tie pieces between each rib.
With a sharp knife, make 1-2 inch slits into each meaty area between each rib bone to help make the circular shape of the crown. We used 8 ribs which made ours more oval in shape.
Take TWO pieces of twine and tie it around the entire pork to make it into a circular or oval shape. We used two pieces of twine to make sure it stayed in the shape we wanted. Sprinkle with the seasoning.
Place the roast on the grill and smoke until the internal temperature reaches 125-135. Cook for the temperature, not the time.
Once the roast is up to 125-135 degrees, turn up the heat to 425-450 and brush on the glaze and cook for 15-30 minutes or until the temperature reaches 145 degrees. Check it in a couple places and remember to not check the temperature next to one of the ribs.
Remove from the grill and allow to rest under a tent of foil for 15-30 minutes.
Brown Sugar Honey Mustard Glaze
Combine the honey, brown sugar and dijon mustard into a bowl and stir to combine. When it is called for in the recipe, start brushing on the crown.
Notes
Nutritional Values: We didn't provide those here as your roast could be 4lbs to 8lbs. Serving Size: When serving pork crown, each serving will be equal to each rib. We have 8 ribs so it will serve 8 people (large servings) so plan accordingly. Meal Prep Options: This is a great recipe to meal prep so consider making the rub earlier and also to cut and tie the roast earlier to allow you to simply place this on the grill when ready. When is Pork Done: There is a huge range here with pork but we are using USDA's guidelines for this recipe which states 145 degrees. USDA reduced their guidelines for pork and other meats in June 2020. How Long to Cook: Shoot for 60-90 minutes per pound. Variations: Switch out the glaze for others that you have tried and are family favorites. Simply use the recipe as the guide to how to smoke the crown when adding your own glaze/sauce. A family classic for us has always been a garlic and herb combination. We would insert cloves of garlic into the crown and rub with a herb mixture.Wood Choice: If you want a STRONG smoke flavor, always try to use a mesquite or hickory flavor. We used a fruit wood this time and the pork smoky flavor was very mild. Use the Smoking Wood Cheatsheet if you are not familiar with all the wood flavorings. Smoker Won't Stay Up to Temperature: Many things can factor into why your smoker won't stay at 250 degrees. Before smoking, check to make sure there isn't too much excess charcoal inside from prior smokes. If it is a cold winter day, it is going to be harder to keep up as you are fighting against the outside temperature. If the wind is howling, it will be a challenge as it will try to kick your heat out all together. You may need to add barriers to the smoking area and start early so you still meet your deadline for dinner.