Pork Crown Roast

[joe black]

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

 

[dirtsailor2003]

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.

 

[graywolf1936]

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".

 

[sc 4x4 guy]

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

 

[joe black]

Very good ideas. Thanks a lot guys. Where have you been 4x4? Been missing you. We need to get together sometime. Joe

 

[sc 4x4 guy]

Been working. Cooked three cheese mozzarella stuffed meatballs on the grill yesterday! Family went crazy over them

 

[sc 4x4 guy]

Used Stubbs charcoal with some Apple chips mixed in made neighborhood jealous! Didn't know if you could smell it over there or not

 

[bdskelly]

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

 

[b-one]

How about Char Sui or Korean?

 

[foamheart]

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

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• foamheart
• Dec 31, 2015

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.

 

[rabbithutch]

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?

:grilling_smilie:

 

[Rings Я Us]

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

003 (2).JPG

• foamheart
• Dec 31, 2015

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.

This looks like it was sous vide cooked. Interesting that there is no grey line where it had more doneness at the outside. Was a good pic .

 

[griz400]

Here is one I did recently ...http://www.smokingmeatforums.com/t/265568/smoked-pork-crown-roast

 

[Rings Я Us]

Here is one I did recently ...http://www.smokingmeatforums.com/t/265568/smoked-pork-crown-roast

I remember seeing yours Griz.. gave you points..