Recipe: Meat Church's Pork Crown Roast
- 1 crown roast of pork (or a bone in pork loin)
- Meat Church Honey Hog Rub
- Aluminum foil
- Roasting pan or disposable aluminum 1/2 pan
- Apple juice for spritzing
- Glaze of your choice* (suggested: Traeger Apricot Sauce)
Heat the smoker or grill (indirect) to 275 degrees. We used peach wood for this cook. However, pecan, apple or hickory would have also been good choices. Total cook time will between 2 - 2 1/2 hours.
What is a crown roast? It's a bone in pork loin that is frenched to expose the bones and wrapped in a circle with butcher's twine for presentation. It's basically the prime rib of pork. You can buy it already butchered in this manner or prepare it yourself. There any many videos on YouTube showing this process.
Apply the Meat Church Honey Hog rub liberally on all sides of the meat. Don't be bashful with the seasoning. Pull all of the slices of the loin apart to apply this fine grain seasoning in every crevice possible. Allow the rub to soak into the meat for 30 minutes.
Wrap each tip of the crown roast in a small piece of aluminum foil. This will protect the bones during the cook process and prevent them from turning black.
We are shooting for a finished internal temperature of 140. Medium rare is 130-135 and Medium is 135 - 145 for pork. You don't want to dry this pork out!
Place the crown roast in the pan and put it on the smoker. Spritz the crown roast with apple juice every 30-45 minutes.
Remove the roast from the pan as well as remove the aluminum foil from the bones when if reaches an internal temperature of 125 degrees. This will be approximately 90 minutes into the cook. Spritz and return to cooking.
Remove the roast when you have reached an internal temperature of 135 degrees. Tent it with aluminum foil and allow it to rest for 15 - 20 minutes. Carefully remove the butcher's twine and slice into the juicy and succulent chops!
We applied an Peach Bourbon glaze (alternative: Traeger Apricot Sauce) that complimented the pork wonderfully. If you chose to glaze, apply it the last 10 minutes of the cook so the glaze can "lock in."