Smoked Pork Crown Roast with Sage Pan Gravy

5 from 1 vote

Smoked Pork Crown Roast with Sage Pan Gravy

Bring back a stunning holiday tradition with a show-stopping smoked pork crown roast, a centerpiece that's as delicious as it is beautiful. Our recipe guides you through smoking this regal cut to perfection and pairs it with rich sage gravy, creating a memorable feast that's surprisingly achievable for home cooks.

Prep Time10

Cook Time3 35

Total Time3 45

Course: Main Course

Cuisine: American

Servings:

Calories: 484kcal

Author: Kita Roberts

Equipment

1 pecan wood chips about 2 cups

Ingredients

For the Crown Roast

9 lb 12-rib pork crown roast
kosher salt and pepper
5 garlic cloves minced
3 tbsp honey dijon mustard
1 tbsp apple cider vinegar
1 tbsp brown sugar
4 tbsp compound butter

For the Pan Gravy

fresh sage
1/4 cup butter
handful fresh sage leaves
2 cloves garlic minced
1/4 cup flour
1/2 cup white wine
1/2 cup chicken broth
1 tbsp fresh parsley minced
salt and pepper to taste

Instructions

Prep your smoker

Prep your smoker for 225F with the rack at the lowest position and the water pan filled. Have your wood chips ready to go.

Prep the pork raost

Season your pork with a healthy dose of salt and allow the pork to rest at room temperature, covered, for one hour.
While the smoker preheats, 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.

Smoke the Pork Crown Roast

Press the probe of your digital thermometer (if using) into the meat, making sure to not press against the bone, as this will lead to a false reading.
Place the crown roast in the smoker, cover the lid, and smoke until the roast reaches 135 degrees Fahrenheit.
Remove from the smoker and cover.

Sear the Roast

Increase the heat on your grill for a sear.
Finish the roast by searing it, roating as needed to get a good texture on all sides, about 5 mintues. The internal temp will increase to 140 degrees F.
Remove the roast from the ggrill and place a few tablespoons of compund butter over it before tenting loosely 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.

Slice and Serve

Using scissors, carefully remove the butcher's twine.
Place the crown roast on a serving platter and garnish with fresh sage.
To serve, slice the roast between each bone for individual portions, about 1" thick.
Serve immediately with the pan gravy on the side.

Notes

Special order your crown roast from your butcher no less than one week before your celebration. Have the butcher tie the roast for you, grind the trimmings, and save them for another project.
Smoking Temperature: Maintain a steady low temperature (225°F) in your smoker to ensure that the pork cooks evenly without drying out. Using a water pan helps stabilize the temperature and adds moisture to the cooking environment.
Wood Pairing: We recommend Pecan, Applewood, or cherry smoking wood chunks or chips for this recipe
Monitoring Doneness: Insert a digital thermometer into the thickest part of the roast, avoiding the bone, to get an accurate reading. Pork should reach an internal temperature of 145°F for optimal tenderness and safety when served.

For a Gas Grill:

Prep the roast as directed.
Preheat your gas grill for indirect heat.
Start by lighting all the burners and cleaning and oiling the grilling grate.
Then make a cool side by turning 2 of the 4 (or 2 of the 3) burners off.
Add a smoker box filled with wood chips to smoke on a gas grill.
Close the lid and let the grill come down in temp.
When the grill is holding a steady temp of around 225°F, place the pork roast on the cooler side of the grill.
Close the lid and let the roast smoke as directed, checking frequently for even cooking and avoiding any flare-ups.
To sear, remove the roast from the grill and increase the heat to medium-high heat for searing, around 450 to 500 degrees F.
Return the roast to the grill and sear on all sides, using caution, as the fat dripping can cause flare-ups.
Rest and serve as directed.

For a Charcoal Grill:

Prep the roast as directed.
Preheat your charcoal grill by setting up a two-zone fire.
Arrange the coals on one side of the grill. Place a water pan next to the coals and nestle the grill grate on top.
If adding wood chips or chunks, add them now to allow the dirty smoke to dissipate before adding the meat.
Cover the grill with the lid and adjust the air vents to maintain a consistent temp of 220-225 degrees F.
When the grill has preheated, add the roast to the cooler side of the grill (indirect heat) and cover with the lid.
Let the roast smoke as directed, checking periodically for even heat and cooking.
Remove the roast and uncover the lid to increase the temp of the charcoal for searing.
You're ready to sear when the coals are hot and you can only hold your hand 4 to 5 inches above the coals for 3 to 4 seconds.
Return the roast to the grill and sear quickly for a char on all sides.
Rest and serve as directed.

For a Pellet Grill:

Prep the roast as directed
Preheat your pellet smoker to 225 degrees F.
Add a small pan with water to one side of the grill grate.
Place the roast on the grill grate, close the lid, and smoke as directed.
To sear, remove the rosat and increase the heat on your pellet grill to sear (around 500 degrees F).
Return the roast to the grill grate and sear quickly, rotating as needed.
We recommend Jack Daniel's Charcoal Pellets for authentic BBQ flavor.
Rest and serve as directed.

For an Electric Grill:

Prep the roast as directed.
Preheat your electric smoker and add the wood chips to the box.
Add a water pan to the bottom shelf and adjust the other shelves so the rosat will slide easily in and out.
Smoke the roast as directed.
To sear, preheat your gas or charcoal grill for high heat and sear the roast. Alternatively, if you don't have a traditional grill, broil the roast for a few minutes.
Rest and serve as directed.

How to Tie a Crown Roast:

1. With the bones facing down against the cutting board, make a slice through the meat, about 1 1/2" deep, between each bone. This will help the roast stand and make it easier to shape.
2. Arrange two frenched racks of pork next to one another so an edge of each roast bumps up together.
3. Tie the bones together with butcher's twine.
4. Stand the roasts up, using the meat to stabilize it and fold the roast, with the bones on the inside, into a round shape.
5. Secure the bones on the now-touching other ends.
6. Then, secure the roast on the perimeter with butcher's twine, circling the thickest part of the meat three times before tying it tightly.

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