Anyone can smoke a bird (though, we highly recommend it and would love for you to try it), but how many times have you seen a stunning crown roast outside of childhood cartoons. This holiday classic is cut from the loin of the pork, the ribs, with the rib bones carefully frenched and cut to form a circle, with the bones pointing upwards for beautiful presentation. However, don’t let the beauty of this dish intimidate you, a pork crown roast is easy to prepare, especially when you are using an electric smoker. Once smoked, fill the center of the roast with a homemade sausage stuffing made from the pork trimmings.
- 1 Crown Roast
- Salt and pepper
- 5 garlic cloves, minced
- 3 tbs Honey Dijon Mustard
- 1 tbs Dijon Mustard
- 1 tbs Apple Cider Vinegar
- 1 tbs brown sugar
- Pecan wood chips
- Fresh Sage
- ¼ cup butter
- Handful fresh sage leaves
- 2 cloves garlic, minced
- ¼ cup flour
- ½ cup white wine
- ½ cup chicken broth
- 1 tbs fresh parsley, minced
- Salt and pepper
- Special order your crown roast from your butcher no less than one week before your celebration. Have the butcher assemble the roast for you and grind the trimmings and save them for another project (or for sausage dressing).
- Prep your Char-Broil Digital Electric Smoker for 225F with the rack at the lowest position and the water pan filled. Have your wood chips ready to go.
- Season your pork with a healthy dose of salt and allow the pork to rest at room temperature, covered, for one hour.
- When the smoker is heated, mix the minced garlic, Dijon and Hhoney mustards, apple cider vinegar, brown sugar and a dash of black pepper in a small bowl. Brush the mixture all over the pork.
- Place a digital thermometer along one section of the pork, making sure to not press against the bone, as this will lead to a false reading. Place the crown roast in the smoker and smoke until the roast reaches 145 degrees Fahrenheit.
- Remove from the smoker and cover. Meanwhile, preheat your charcoal or gas grill. Finish the roast over the flames to add a bit more texture to the outer layer, about 5 minutes. Remove and wrap with foil. Allow the roast to rest for 15 minutes.
- Meanwhile, make the pan gravy. In a large skillet over medium heat, melt 1 tbs of the butter and add any reserved drippings from the resting crown roast. Fry the sage until crispy. Add the minced garlic and cook for 30 seconds. Add the remaining butter and melt. Sift the flour over the melted butter and mix to combine, cooking about 30 seconds. Slowly whisk in the wine, making sure the flour doesn’t lump. Add in the broth and bring to a boil. Reduce heat to a simmer, whisking constantly, and allow to thicken, about 5 minutes. Add in the fresh minced parsley and season with salt and pepper.
- Place the crown roast on a serving platter and garnish with fresh sage. Slice at each rib bone and serve, removing any cooking twine as needed. Serve the pan gravy on the side.
- Or serve with a smokey sweet potato mash and maple bourbon glaze.