Pork Crown Roast

    While we were home for the holidays we had a ton of delicious food, today I am going to share with you our New Years Day meat, Pork Crown Roast. It was delicious and moist, and the best part is it is actually not that hard to make.

   The best place to get your rack is from your butcher, he can also help you figure out the amount you’ll need and even tie it in the crown shape for you. Make sure the ribs are showing as well.

Once you get the roast home and are ready to cook it make sure it is at room temperature.  

First rub with olive oil, salt and pepper. Be generous but don’t cake it on.

Then take 1Tbsp of olive oil, 2 tbsp fresh rosemary, 1 tbsp thyme, 4 garlic cloves, zest of 1 each orange and lemon. Make it into a paste, you could even saute it up together to make it.

Now rub it all over the meat evenly.

Cover each bone with foil so they don’t burn.

Place in a 435°F oven for 15 minutes then reduce the heat to 375°F and roast rotating pan every 45 minutes until a thermometer reads 150°F , when inserted in thickest part of meat, about 1 ½ hours for a 8lb roast.

Let rest and slice. We had some apple butter to go along with it and the pairing was fantastic. 

Have you ever made a crown roast before? Have you been nervous to try it? Let me know your thoughts in the comments below, I would love to hear from you.