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Pork Crown Roast

post #1 of 11
Thread Starter 
Planning a Pork Crown Roast for New Year's Day. Besides the normal rub and smoke, does anyone have any personal ideas that will add a special pop? TIA, Joe
post #2 of 11
A finishing glaze is always nice, but depends on the flavors you are looking for. If going the savory route a glaze made with figs would be good. Sweet heat would be good with an apricot or prach glaze. Sometimes simple is best and nothing else is needed.
post #3 of 11
Quote:
Originally Posted by Joe Black View Post

Planning a Pork Crown Roast for New Year's Day. Besides the normal rub and smoke, does anyone have any personal ideas that will add a special pop? TIA, Joe


I would not do anything else to it, but have different items  of flavor for guest to use if SO desired. Let the roast "do the talking".

post #4 of 11
Quote:
Originally Posted by Joe Black View Post

Planning a Pork Crown Roast for New Year's Day. Besides the normal rub and smoke, does anyone have any personal ideas that will add a special pop? TIA, Joe

Maybe a sweet sauce like maple syrup or sorghum syrup rubbed on before the dry rub to help it stick
post #5 of 11
Thread Starter 
Very good ideas. Thanks a lot guys. Where have you been 4x4? Been missing you. We need to get together sometime. Joe
post #6 of 11
Been working. Cooked three cheese mozzarella stuffed meatballs on the grill yesterday! Family went crazy over them
post #7 of 11
Used Stubbs charcoal with some Apple chips mixed in made neighborhood jealous! Didn't know if you could smell it over there or not
post #8 of 11

Sounds wonderful Joe.  I always like Apple or Pineapple with pork.  I'll bet a quick search would produce a good glaze for that baby!

Happy New Year! 

b

post #9 of 11
How about Char Sui or Korean?
post #10 of 11

I brine mine (one in the juice for tomorrow now), then smoke it. Brine =HUGE difference! This is what they'll look like.

 

 

Now "IF" you need more, I'd go with a fruit w/ spiced rum glaze. I make my own jellies and jams and marmlades, so its always a decision to make. Spicy peach goes good with pork, but so does Kumquat marmalade.... feeling wild? Go with a spiced satsuma......LOL

 

But basically, if you cook the pork right everything else is superfullious. If you want, you can present the pork with some glaze on the side too. Like a condiment. A little taste goes a long ways.

post #11 of 11
Your pork crown roast puts my pork tenderloin to shame, and I can't offer any advice on the roast. I kinda think letting the meat do the talking is great advice, though.

What else are you planning? I've got collards and kale to boil down, black-eyed peas to cook, sweet potatoes and pork rib slab to smoke with the tenderloin. Add griddle corn bread and rice and that's my New Year's meal.

Got a good recipe for hoppin john?

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