Pork Crown Roast with Beer Gravy
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-ounce
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 dissolving salt and brown sugar in boiling water, then cooling and adding other brine ingredients.
- Submerge the pork in the brine and refrigerate for 12 to 48 hours.
- Mix the rub ingredients and cover the roast with the rub, letting it sit for at least an hour.
- Prepare the Big Green Egg for indirect cooking at 350°F, adding smoking wood before cooking.
- Place the pork on a rack in a pan with one beer poured in 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 an internal temperature of 142°F and tent it with foil.
- Make the gravy by straining the liquids, making a roux with butter and flour, then whisking in the reserved liquid and vegetables.
- Slice the pork roast between the bones and serve.
Nutrition Facts (estimated)
Servings
10-12
Calories
400
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
900mg
Cholesterol
80mg
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