Make the grilling throne with this stuffed pork crown roast recipe. Brush on the homemade marinade, load up the middle of the crown with your favorite stuffing, and infuse it all with our signature wood-fired flavor.
Stuffed Pork Crown Roast
Make the grilling throne with this stuffed pork crown roast recipe. Brush on the homemade marinade, load up the middle of the crown with your favorite stuffing, and infuse it all with our signature wood-fired flavor.
Servings 8
Ingredients
- 40 Pound Crown Roast of Pork 12-14 ribs
- 4 Cups apple juice or cider
- 8 Tablespoons apple cider vinegar
- 8 Tablespoons Dijon mustard
- 4 Tablespoons brown sugar
- 8 Cloves garlic minced
- 8 Tablespoons fresh thyme or rosemary
- 4 Teaspoon salt
- 4 Teaspoon coarse ground black pepper divided
- 2 Cup olive oil
- 32 Cup Your Favorite Stuffing Prepared According to the Package Directions, or Homemade
Instructions
- Set the pork on a flat rack in a shallow roasting pan. Cover the end of each bone with a small piece of foil.
- Make the marinade: Bring the apple cider to a boil over high heat and reduce by half. Remove from the heat, and whisk in the vinegar, mustard, brown sugar, garlic, thyme, and salt and pepper. Slowly whisk in the oil.
- Using a pastry brush, apply the marinade to the roast, coating all surfaces. Cover it with plastic wrap and allow it to sit until the meat comes to room temperature, about 1 hour. (Or you can brush the marinade on the roast and return it, covered, to the refrigerator until ready to cook. Let the meat warm to room temperature before putting it on the grill.)
- When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
- Arrange the roasting pan with the pork on the grill grate. Roast for 30 minutes.
- Reduce the heat to 325℉. Loosely fill the crown with the stuffing, mounding it at the top. Cover the stuffing with foil. (Alternatively, you can bake the stuffing in a separate pan alongside the roast.)
- Roast the pork for another 1-1/2 hours. Remove the foil from the stuffing and continue to roast until the internal temperature of the meat is 150℉, about 30 minutes to an hour. Make sure the temperature probe doesn’t touch bone or you will get a false reading.
- Remove roast from grill and allow to rest for 15 minutes. Remove the foil covering the bones, but leave the butcher’s string on the roast until ready to carve. Transfer to a warm platter.
- To serve, carve between the bones. Enjoy!
Apple Pecan Stuffing
Use this as the stuffing for the Crowned Pork Roast
Ingredients
- 3 tablespoons extra-virgin olive oil plus extra for finishing
- 1/2 bunch fresh sage
- 1/2 bunch fresh thyme
- 1 large Spanish onion thinly sliced
- Kosher salt and freshly ground black pepper
- 3 Granny Smith apples peeled and diced
- 1 1/2 cups raw pecans
- 2 eggs
- 3/4 cup heavy cream
- 1 1/2 cups low-sodium chicken stock
- 5 cups sourdough bread crusts removed, hand-torn into 1-inch pieces
- 1/4 bunch fresh flat-leaf parsley roughly chopped
Instructions
- Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain – these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly – about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
- Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.
