Show Stopper Grilled Crown Pork Roast
The Heritage Cook
The Heritage Cook
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  • 1 of
  • 99 in
  • 1 crown pork roast (bone-in pork loin rib rack rolled and tied) Simple Dry Rub
  • 1/4 cup paprika 3 tbsp Rib Tickler spice blend from The Chef's Table 2 tbsp onion powder 1 tbsp garlic powder 1 tbsp chili powder or cayenne pepper (optional) 1 tbsp kosher or sea salt 1 tbsp freshly ground black pepper Finishing Sauce (optional) Smoky Mesquite Meat Paint sauce from The Chef's Table Homemade cranberry sauce, optional Additions (optional) Your choice of bread or rice stuffing Leftover homemade cranberry sauce Maple roasted sweet potatoes Orange or tangerine slices
  • 45 minutes to an hour for the most even cooking. Prep the Sauce, if using: If you want to use a sauce, try adding some leftover cranberry sauce to it. You'll get a spicy, smoky, and sweet sauce that is the perfect enhancement to the pork roast. It is also a great way to use leftover cranberry sauce from your holiday meals. Grill the Roast: Remove the warming rack from your grill and preheat to about 400°F. Set the roast (in its roasting pan) on the grill in the center, pushing it to the back of the grill and close the lid. Reduce the heat to medium or medium-low to hold the temperature about 300°F, adjusting the burners as needed. Cook the roast for 12 to 15 minutes a pound or until it reaches about 135°F on an instant read thermometer inserted into the center of the meat without touching a bone. My 18-rib roast took about 2 hours. When there is about 20 minutes left of cooking time, brush the entire roast with the Mesquite Meat Paint (or other BBQ sauce), if desired. This will glaze the meat and add another layer of flavor. Pull the roast off the grill, transfer to a cutting board designed for roasts (with a moat to catch the juices) and lightly cover with foil. Leave it for 20 to 30 minutes before carving. The temperature will rise as it rests and the juices will be reabsorbed into the center. You want it to be about 140°F to 145°F, the meat moist and with a little pale pinkness is perfect. To Serve: If you are adding stuffing, you can spoon it into the center or the roast for presentation, then scoop it out before carving. Use tongs or a fork to remove the foil ball and using a very sharp knife, cut down between each rib. Serve 1 to 2 ribs per person with some of the stuffing, sweet potatoes, and cranberry sauce if desired.
  • 10 to 12 servings, 1 to 2 ribs per person
  • 4 Su



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