There's something about a pork roast that looks absolutely beautiful, especially when it's done up as a crown roast. Just the simple art of tying it up and standing it on its end makes the meat look elegant enough to serve to the most special of special guests. And yet, with careful planning, it can be pulled of with very little effort. If you're looking for something to wow your guests with, then be sure to add this slow-grilled crown roast of pork to your repertoire. Get the recipe, just read more
10 garlic cloves
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
1 crown roast of pork, 7 to 8 pounds, tied in a circle
Makes 8 servings
- To make the rub: Press the garlic cloves through a garlic press into a small bowl. Add the rosemary, sage, salt, and pepper and blend with a fork.
- Spread the rub all over the roast and in the crevices. Let stand at room temperature one hour before grilling.
- Grill the roast, over Indirect High heat for 30 minutes. Then, reduce the grill temperature and continue grilling over Indirect Medium heat until the internal temperature reaches 145°F, about 2-1/2 hours longer. Remove from the grill, lightly cover with foil and let rest 20 minutes before carving.
- Cut and remove string from the roast and slice the roast between the rib bones. Serve with grilled seasonal vegetables.