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Smoked Pork Crown Roast
Smoked Pork Crown Roast
Rated 3.3 stars by 46 users
Category
Dinner
Servings
8-12
Prep Time
20 minutes
Cook Time
180 minutes
A meal fit for a king, this Smoked Pork Crown Roast is a showstopper that is incredibly easy to make. A double rack of meaty pork ribs is wrapped in a crown shape, royally rubbed down in our Chicago BBQ Rub and smoked until perfectly tender.
Ingredients
2 – Pork Loin Roasts, bone in (4-5 LB each)
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¾ Cup – Pit Boss Chicago BBQ Rub
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Pit Boss Apple Blend Harwood Pellets
Butcher’s Twine
Trussing Needle
Wood Pellet Recommendation
Special Tools
Directions
Trim excess fat from the two loins and French the ribs. (cut away all fat and meat from the rib to expose the bone.
On the underside of the loin, make a 4” cut in between each of the ribs, about ½” deep. This will allow the roast to flex when you prepare to tie the two together.
With the underside of the roasts exposed, and the fat side in, tie the two roasts together by using a trussing needle and twine to hold together. (Suggest 2 ties for each side) Tie the adjoining ribs together as well.
Cover the exposed rib tips with a small piece of foil to avoid burning. At this point the roast should look like a crown.
Season generously with Pit Boss Chicago BBQ Rub.
Place the roast on a rack lined sheet tray. Place on the smoker for 2 ½ - 3 hours or until the internal temperature of the roast reaches 125 degrees.
Remove the foil from the rib tips.
Turn the temperature of the smoker up to 400 degrees and cook for an additional 15-30 minutes, or until the internal temperature reaches 145 degrees.
Allow the roast to rest for at least 20 minutes before carving and serving.
Tip:
Brown the meat well to enhance a start building the flavors early.