Smoked Pork Crown Roast with a Sage Pan Gravy
Bring back a stunning holiday tradition with the crown roast. Smoked Pork Crown Roast with a Sage Pan Gravy is a classic feast to feed a crowd – just make sure to order it from your butcher ahead of time to be in the smoker in time for the holidays.
This holiday classic is cut from the loin of the pork, the ribs, with the rib bones carefully frenched and cut to form a circle, with the bones pointing upwards for a beautiful presentation.
- rib pork crown roast - salt and pepper - garlic cloves - honey dijon mustard - apple cider vinegar - brown sugar - pecan wood chips - fresh sage - butter
Special order your crown roast from your butcher no less than one week before your celebration. Have the butcher assemble the roast for you and grind the trimmings and save them for another project.
Season your pork with a healthy dose of salt and allow the pork to rest at room temperature, covered, for one hour.
Place the crown roast on a serving platter and garnish with fresh sage. Slice at each rib bone and serve, removing any cooking twine as needed. Serve the pan gravy on the side.
This Smoked Pork Crown Roast with a Sage Pan Gravy takes a simple rub, ready in 5 minutes. While the crown roast smokes, make the pan sauce and your signature side dishes.
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