Go Back
+ servings

Smoked Pork Crown Roast with 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. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours 35 minutes
15 minutes
Total Time 3 hours 45 minutes
Servings 12


For the Crown Roast

  • 1 12-rib pork crown roast
  • salt and pepper
  • 5 garlic cloves minced
  • 3 tablespoon honey dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • pecan wood chips

For the Pan Gravy

  • fresh sage
  • ¼ cup butter
  • handful fresh sage leaves
  • 2 cloves garlic minced
  • ¼ cup flour
  • ½ cup white wine
  • ½ cup chicken broth
  • 1 tablespoon fresh parsley minced
  • salt and pepper to taste


  • 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.
  • Prep your smoker for 225F with the rack at the lowest position and the water pan filled. Have your wood chips ready to go.
  • Season your pork with a healthy dose of salt and allow the pork to rest at room temperature, covered, for one hour.
  • When the smoker is heated, mix the minced garlic, Dijon and honey mustard, apple cider vinegar, brown sugar and a dash of black pepper in a small bowl. Brush the mixture all over the pork.
  • Place a digital thermometer along one section of the pork, making sure to not press against the bone, as this will lead to a false reading. Place the crown roast in the smoker and smoke until the roast reaches 145 degrees Fahrenheit.
  • Remove from the smoker and cover. Meanwhile, preheat your charcoal or gas grill. Finish the roast over the flames to add a bit more texture to the outer layer, about 5 minutes. Remove and wrap with foil. Allow the roast to rest for 15 minutes.

Make the Pan Gravy

  • In a large skillet over medium heat, melt 1 tbs of the butter and add any reserved drippings from the resting crown roast. 
  • Fry the sage until crispy. Add the minced garlic and cook for 30 seconds. Add the remaining butter and melt. 
  • Sift the flour over the melted butter and mix to combine, cooking about 30 seconds. Slowly whisk in the wine, making sure the flour doesn’t lump. Add in the broth and bring to a boil. Reduce heat to a simmer, whisking constantly, and allow to thicken about 5 minutes. 
  • Add in the fresh minced parsley and season with salt and pepper.
  • 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.


Have your butcher tie the roast to eliminate any fuss at home. 
I originally created this recipe for Char-Broil.com. Click here for the original post.