This recipe will show you how to cook a pork crown roast to perfection!
Crown Roast of Pork is the perfect special occasion or holiday meal to serve for a crowd. Tasty and impressive presentation make this a winning pork recipe!
Where do we start with how I made my pork crown roast? Really it goes back to the season premiere of Game of Thrones on HBO. We have a tradition on GoT nights to have all of our friends over for dinner and watch the show together. For this season, we wanted something rustic, raw and Game-of-Thrones(y).
I sent hubby on a hunt for a French cut prime rib, also known as a standing rib roast. I wanted a giant slab of meat we could eat “beefsteak” style.
For those of you who have never heard of “beefsteak,” they are black tie gatherings that usually cost a pretty penny. After getting all gussied up, one presents at the party and is handed an apron. From there you are served food which you can only eat with your hands.
You got it, no utensils at all! What a mess in such pretty clothes. But for the GoT premiere it seemed perfect. We weren’t going to be serving up rabbit pot pie or some of the other delicacies seen on the show, so why not go totally primal?
As it turns out, French cut prime rib is A. hard to find B. Really, really expensive. Like $500 for 8 ribs expensive. I should have known. I set my sights on a less expensive, but equally impressive piece of meat: the Crown Pork Roast.
I did say less expensive, but certianly not cheap. A crown roast of pork will still run you into the 3 digits.
This involves taking a pork French cut rib roast and securely tying it together in a circle. Not only do you have bones to use as handles, you will also have a nice pork chop attached on the interior, soaking up the juices and cooking without getting dried out.
The seasoning and preparation for a crown pork roast are just as simple as a prime rib. Really the cut is juicy enough to need just a little seasoning to produce a good bark (crust) and a large roasting pan.
This recipe is perfect for Christmas dinner or any other special occasion throughout the year. Easter, anniversaries, birthdays or just a family Sunday dinner. And try beefsteak style, the kids will LOVE it!
If you are going “beefsteak” style, try making these side dish recipes:
Crown Pork Roast
Crown Pork Roast
- 1 9-10 pound pork crown roast tied into a circle (ask your butcher to do this for you)
- 1/2 cup extra virgin olive oil
- 1/2 cup kosher salt
- 3 tablespoons whole white peppercorns coarsely ground
- 1/2 cup garlic finely minced
- 1/3 cup fresh thyme chopped
- 1/3 cup fresh rosemary chopped
- 3 tablespoons fresh sage * chopped
- 3 tablespoons fresh parsley chopped
Fingerling Potatoes & Onions
- 2 pounds fingerling potatoes scrubbed
- 1 pound pearl onions peeled
- Preheat oven to 450 degrees.
- Prepare rub for pork crown roast by combining Kosher salt through parsley in a bowl. You can even take it for a few pulses in the food processor to get a really fine mix that will stick well to the roast.
- Place roast into a roasting pan and massage well with 1/2 cup extra virgin olive oil. Add rub mixture, making sure all the nooks and crannies are covered.
- Place into the oven for 15 minutes before reducing temperture to 350 degrees. Cook for 2 hours.
- Remove and add fingerling potatoes and onions, tossing in the natural au jus and spices in the bottom of the roasting pan. Return to the oven for 30-45 minutes or until pork crown roast reaches an internal temperture of 145 degrees. Cooking time will vary based on the size of your roast.
- Remove and allow to rest for 20 minutes before removing string and transferring pork crown roast, potatoes and onions to a serving platter.
- If you’ve tried this recipe, come back and let us know how it was!
I was excited to see this recipe with the potatoes included in the recipe. My family loves roasted potatoes, but I wasn’t sure how to time the crown roast and the potatoes. We ended up with a 13.5 pound crown roast and if anything, I was concerned it would take longer to cook. I checked the temperature at the 2 hour mark when I added the potatoes and was shocked to see the roast was registering a temp of 160. I went ahead and pulled it early, but dinner was over an hour away. When I carved it just before dinner, I was hopeful as the meat was falling off the bones. The meat was moist close to the bone, but very dry past that.
Hi Linda, I am so sorry had this experience. So much of cooking pork is based on the temp, it is so hard to tell an actual time that will work for everyone. I am sure your family loved it!
This looks fantastic – thanks for sharing! I’m also looking for stuffing ideas, and yours looks great. How did you make that? Did you fill the cavity before putting it in the oven at 450 or at what point did you fill it after that?
Hi Sam. There actually is no stuffing in the this recipe, all that in the middle is meat! But if you use the “search tool” at the right top hand side of my page, you can search for stuffing. I hope that helps and happy holidays!
Wow, talk about an impressive looking dish, and I bet it’s just as tasty thanks to that gorgeous spice crust. Very GoT-appropriate! I can see why it was such a big hit with your guests.
This is one impressive looking dinner! I know prime rib is expensive, but I had no idea it could be THAT expensive! This roast looks perfect for a fancy Christmas or New Years Dinner Party!
A primal feast is very appropriate for the GofT premier. Crown roasts are as pretty as they are impressive.
That looks absolutely incredible, I love how you seasoned it!
This would make such a beautiful holiday dinner!
I’ve never done a crown pork roast…but I think I know what I am making for Christmas this year.