A crown pork roast is one of the choicest cuts of pork on the market today and one of the hardest cuts to find. Usually this cut is reserved for holidays and special occasions because it is difficult to find and more expensive than other pork cuts. It looks regal when it’s presented at the table and generally receives a few ooh’s and aah’s before it is sliced and served.
What is a Crown Pork Roast?
This is the juiciest and most succulent cut of pork. The roast comes from the rib portion of the loin which is also known as one of the tenderest sections of pork. As with many meats cooking with the bones in adds to the flavor and the moistness of the meat.
It is called a crown because it is two rib racks that are bent into a circle and then tied together with kitchen twine. The meatiest portion of the ribs forms the bottom of the crown and face inward.
The rib bones (usually 12 ribs from one pork loin) form the top of the roast so it looks like a crown. After cooking and before serving the roast can be dressed with paper frills to cover the tops of the bones.
Where Can I Buy A Crown Pork Roast?
Rarely do you find a crown pork roast in a supermarket or at a meat counter. Generally a pork crown is ordered ahead of time from a local butcher shop, gourmet market, or ordered from a good quality online supplier. French the bones or have your butcher do it for you. This means to trim away at least one inch of meat from the top of the bone. Usually the supplier can provide the paper frills along with the roast.
How Many Servings Can I Expect From One Roast?
We generally suggest ¾ lb. per person which is approximately one rib bone per person. The average roast will serve about eight to ten people. If you are serving fewer people you’ll find most butcher shops will tie smaller roasts for you.
Crown Pork Roast Cooking Tips
Cook the stuffing separately from the roast. Cooking with the stuffing in the center or cavity of the roast takes longer and may dry-out the meat.
Cook the roast in a pre-heated oven at 350°. General cooking time is 1 ¼ hours to 1 ¾ hours depending on the number of ribs and thickness of the meat.
Place a tin foil ball or a firm fitting tin can (label removed and washed) in the center of the roast. Both methods will help in retaining the shape of the roast and help it cook more evenly. If using a can it will create a chimney effect that can help the meat cook more quickly and circulate the hot air in the oven.
Season the roast as per the recipe instructions and place a small piece of tin foil as a cap over the tip of each of the bones. Allow the roast to rest on the kitchen counter for twenty minutes before cooking.
Use a meat thermometer. When the internal temperature reaches 140° to 145° the roast can be removed from the oven. Keep in mind that when the roast is removed from the oven and is resting before carving, it will continue to cook a little more and allow the juices to come back to the center of the roast.
After cooking remove the roast from the oven and allow it to rest at least 10 minutes before slicing.
Slice the roast between the ribs allowing approximately one rib per serving or more for the real hungry appetites.
This article was written by Jules Silver, webmaster of ClubSauce.com.