crown pork roast

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It depends on your smoker temp, and size of the roast and other factors. You should go by internal temp- not time. Just plan plenty of time and use a remote therm. Pull it off when it hits about 145 or maybe a couple degrees less to account for carry-over. Foil it and let it rest a bit before slicing. You can hold it wrapped in a towel and in a cooler until it is supper time. In fact it will benefit the roast if you do this.

Note- It will be slightly pink but will be fully cooked at that temp. With loin this is what will keep it moist and not dried out.
 
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Gary
 
I agree with browneyesvictim, use a therm & don't overcook it. I pull mine off at 138-140, & with a 20 minute rest on the counter the IT comes up to 145, which is the safe temp for pork.
Al
 
Maybe. It could also be half of that or it could be double that. That's why its a bad idea to go by time. It all depends on the roast, and temp you plan to cook it at.
 
an hour per pound? 1.5 hrs per pound?

Nash, here's the thing. Sizes of pork crown roasts vary based both on the size (thickness) of the loins used AND the number of bones (length when straightened out.) For example, you could have 2 6 bone loins stitched together or maybe 2 8 bone loins, or even 3 6 bone loins. The overall weight of each of these would vary. The 12bone might be 6 lbs. The 16 bone might be 8lbs, the 18 bone might be 9 lbs. IF the individual loins in each of these crown roasts were approximately the same thickness, then all 3 of them would take the same amount of time to cook, even though they all weigh different amounts.

@ 325 degrees, a crown roast made up of avg sized loins would take 2 to3 hours (closer to 2). @250ish, you are probably looking at 3 to 4 hours.
 
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