Pork Crown Roast
Ingredients
Brine
-
½
cup
coarse kosher salt
-
½
cup
dark brown sugar
-
1
apple, sliced
-
1
medium
onion, sliced
-
2
tbsp
peppercorns
-
6
cloves
garlic, smashed
-
Water
to cover
Pork
-
1
pork crown roast, 10 bones minimum, frenched and prepped by your butcher
-
1
tbsp
kosher salt
-
½
tbsp
rough ground black pepper
-
1
tbsp
garlic powder
-
1
tbsp
paprika
Gravy
-
2
12 oz.
beers
-
2
stalks
celery, cut into 1-inch sections
-
1
onion
thick sliced
-
8
baby bella mushrooms
sliced thick
-
3
tbsp
flour
-
3
tbsp
butter
Instructions
- Brine the pork by combining water, salt, and brown sugar in a large pot, then adding the remaining brine ingredients.
- Refrigerate the pork in the brine for 12 to 48 hours.
- Mix the rub ingredients and apply to the pork, letting it sit for at least one hour.
- Prepare the grill for indirect cooking at 350°F and add smoking wood.
- Place the pork on a rack in a pan with beer at the bottom and insert a thermometer probe.
- After 45 minutes, add chopped vegetables and pour the second beer over the roast.
- Remove the pork when it reaches 142°F and tent with foil until it reaches 145°F.
- Strain the liquids, make a roux with butter and flour, then whisk in the reserved liquid and add back the veggies.
- Serve the gravy and slice the pork between the bones.
Nutrition Facts (estimated)
Servings
10-12
Calories
350
Total fat
20g
Total carbohydrates
10g
Total protein
30g
Sodium
100mg
Cholesterol
80mg
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