Smoked Pork Crown Roast. A beautiful and flavorful roast that is sure to steal the show.
If you’re searching for a show-stopping centerpiece for your next special occasion dinner, look no further than this scrumptious keto-friendly pork crown roast recipe.
The pork crown roast is a visually impressive and delectable dish that combines succulent pork with rich flavors.
This Keto Smoked Pork Crown Roast is the holy grail of any Holiday meal. The star of the show. The centerpiece. The wow factor. Let’s just say the pork roast is kinda a big deal.
Every year I like to change what roast I am making for our Annual Christmas Party. Every time I see a picture of a beautiful Pork Crown Roast, I get the feeling of Christmas. It’s like a crowned jewel. I always knew I wanted to make it for our holiday party but never knew when.
Well, since this year we decided to go from 6 people to 17, I thought, why not? Especially since we recently purchased a Traeger grill, and I saw this recipe on their website. It was a sign. We have the smoker, and there was a recipe for the exact pork roast I’d wanted to make. It could not have been more obvious than that.
The tricky part is that we have never made a Pork Crown Roast before. We (and I mean mostly my husband) are not yet familiar with the Traeger, so we were a little nervous about how this was going to turn out.
The trouble with BBQ is that you never know exactly how much time it’s really going to take to smoke something. Being that this was a scheduled dinner party, I was really nervous that it wasn’t going to be done in time and that it would be undercooked because we put it on too late and it was time to eat.
What is a crown roast of pork?
A crown roast of pork is a visually captivating and delectable dish that features a whole pork rib roast expertly crafted into a circular “crown” shape.
This elegant and sophisticated presentation is achieved by arranging the rib bones vertically with the meaty portion forming the base, giving it the appearance of a royal crown.
Perfect for special occasions, the crown roast of pork not only offers a succulent and flavorful dining experience but also adds a touch of grandeur to any dinner table.
The process of creating a crown roast of pork begins with selecting a high-quality pork rib roast consisting of at least 14 ribs, which are often sourced from the loin section of the pig.
To achieve the desired presentation, the rib bones are “Frenched” – a technique that involves removing the meat, fat, and membranes between the ribs, leaving them clean and exposed.
Once the rib bones are Frenched, the roast is carefully shaped into a circle, with the ribs pointing outward and the meaty section forming the base.
The two ends of the roast are then tied together with kitchen twine to secure the circular shape.
The crown roast is seasoned and cooked according to the desired recipe, often involving oven roasting or smoking.
When the crown roast of pork is fully cooked and presented on a platter, it is typically garnished with herbs or filled with a flavorful stuffing in the center, adding to its regal appearance.
Carved into individual chops between the rib bones, this dish offers a tender and savory dining experience that is both visually and gastronomically impressive.
How do I “crown” a pork roast to make it look impressive?
Crowning a roast refers to the process of shaping a pork rib roast into a circle, with the ribs standing upright to create a “crown” shape.
Here are the detailed instructions for preparing a smoked pork crown roast:
Choose the right cut:
For a smoked pork crown roast, you’ll need a whole pork rib roast with at least 14 ribs. This cut usually comes from the loin section of the pig, and it’s essential to have a sufficient number of ribs to form a stable crown shape.
Preparing the roast:
Ask your butcher to remove the chine bone, feather bones, and excess fat, and to French the rib bones. Frenching refers to the process of removing meat, fat, and membranes between the rib bones, leaving them clean and exposed.
This gives the crown roast its distinctive appearance. If your butcher hasn’t done this, you can do it yourself with a sharp knife by carefully cutting between the rib bones and scraping away the meat and fat.
Forming the crown:
Lay the pork rib roast on a cutting board, rib side down, with the ribs facing away from you.
Using a sharp knife, make a small incision at the base of each rib bone, cutting through the meat and membrane but not the bone. This will make it easier to bend the roast into a circular shape.
Tying the roast:
Start at one end of the rib roast and carefully bend it into a circle, bringing the two ends together.
The rib bones should be facing outward, with the meat forming the base of the crown. Use kitchen twine to securely tie the two ends together, ensuring the roast maintains its circular shape.
You can tie additional loops of twine around the circumference of the roast to help maintain its shape during cooking.
Preparing for smoking:
Once the pork crown roast is formed and tied, season it according to your preferred smoked pork crown roast recipe.
Apply a dry rub or marinade, and let it rest in the refrigerator for several hours or overnight to allow the flavors to penetrate the meat.
Smoking the roast:
Preheat your smoker to 225°F (107°C) and set it up for indirect heat.
Place the pork crown roast on a roasting rack inside a roasting pan to catch any drippings. Insert a meat thermometer into the thickest part of the meat, avoiding contact with the bones.
Smoke the roast until it reaches an internal temperature of 145°F (63°C), which usually takes 4-6 hours, depending on the size of the roast and the efficiency of your smoker.
Resting and serving:
When the pork crown roast has reached the desired internal temperature, remove it from the smoker and let it rest for 15-20 minutes, tented with aluminum foil.
This will allow the juices to redistribute throughout the meat, ensuring a tender and juicy result.
Carefully remove the twine, carve the roast into individual chops between the rib bones, and serve.
By following these detailed instructions, you’ll be able to create a stunning and delicious smoked pork crown roast that will impress your guests.
So, I made my husband start it REALLY early, so just in case something happened, we had at least 3-4 hours of time to fix it or cook it longer.
Since we were serving 16 people, I ended up ordering 2- 8 rack roasts which equated to about 12-14 lbs total.
I highly recommend you order your pork roast ahead of time if you are planning to make this for a party. You can read my guide on how to plan and organize a dinner party if you are interested in the rest that goes into the planning.
Having the pork roast available a few days before allows you to start prepping it, and, God forbid something goes wrong, there is time to replace it with something else.
There are some steps involved in preparing the roast to be cooked. For starters, you will need to clean the bones off with a boning knife if that hasn’t been done for you.
Secondly, making a small cut in the meat in between each rib allows you to wrap the roast in a circle to give it that magnificent look. The easiest way to do this is to ask someone else to help you and tie kitchen twine around the roast.
Since our roast was in 2 separate slabs, this was harder to do, so I had to hold both slabs together as my husband tied the twine. It’s better just to have one larger roast that you can crown than the two we had, in my opinion.
Thirdly, rub the roast down with the herb oil mixture and season with salt and pepper. Be generous with the salt but conservative with the pepper.
Lastly, ensure that you bring the roast to room temperature before placing it on the smoker or in the oven. That will ensure uniform cooking. You’ll also want to cover the tip of the bones in foil so they don’t burn.
Alternatively, if you don’t have a smoker (why not, go get one), you can roast the pork in the oven. Preheat the oven to 325 and roast for 20-25 per pound.
Serve the roast with the stuffing and gravy, and enjoy.
If you don’t have a smoker, here’s how to make this pork crown roast in the oven
Cooking a pork crown roast in the oven is a convenient and equally delicious alternative to smoking.
This method allows you to achieve a tender, flavorful, and visually impressive dish even without access to a smoker.
We’ll guide you through the steps to oven-roast a pork crown roast, ensuring a delectable and memorable centerpiece for your special occasion dinner.
Step-by-Step Guide to Oven-Roasting a Pork Crown Roast:
- Prepare the pork crown roast: Begin with a high-quality pork rib roast consisting of at least 14 ribs. Have your butcher remove the chine bone, feather bones, and excess fat, and French the rib bones. Shape the roast into a crown and secure it with kitchen twine.
- Season the roast: In a small bowl, combine your desired herbs, spices, and seasonings to create a flavorful dry rub. (see the recipe for what I used) Rub the mixture evenly over the entire roast, pressing it gently into the meat.
- Preheat the oven: Preheat your oven to 350°F (175°C) for a slow and even roasting process.
- Roasting pan setup: Place the seasoned pork crown roast on a roasting rack inside a large roasting pan, rib side down. This setup allows for even heat distribution and prevents the roast from sitting in its own juices, ensuring a crisp exterior.
- Insert a meat thermometer: Place a meat thermometer into the thickest part of the roast, avoiding contact with the bones. This will help you monitor the internal temperature and ensure the roast is cooked to perfection.
- Roast the pork crown: Cook the pork crown roast in the preheated oven for approximately 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches 145°F (63°C). If the roast starts to brown too quickly, tent it with aluminum foil to prevent over-browning.
- Rest the roast: Once the desired internal temperature is reached, remove the pork crown roast from the oven and let it rest, tented with foil, for 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and tender result.
- Stuff the roast (optional): If desired, stuff the center of the pork crown roast with your choice of stuffing, either traditional or low-carb, after the resting period.
- Carve and serve: Carefully remove the twine from the roast and carve it into individual chops between the rib bones. Arrange the chops on a serving platter, garnish with fresh herbs, and enjoy your oven-roasted pork crown roast.
By following these steps, you can create a mouthwatering and elegant pork crown roast in your oven, even without access to a smoker.
This method delivers a tender, flavorful, and visually stunning dish that will impress your guests and make your special occasion dinner truly memorable.
how to stuff a pork crown roast with low-carb ingredients to create a delectable and healthy centerpiece for your next special occasion dinner.
A pork crown roast is a visually impressive and flavorful dish that can be adapted to suit a variety of dietary preferences, including low-carb and keto diets.
Stuffing a pork crown roast with low-carb ingredients allows you to enjoy a lavish and mouthwatering meal while maintaining a healthy lifestyle.
Here are different low-carb stuffing options and provide tips on how to prepare and stuff a pork crown roast to make it a delightful and guilt-free feast:
Low-Carb Stuffing Options:
- Cauliflower Rice Stuffing: Cauliflower rice is a popular low-carb alternative to traditional rice. To make a cauliflower rice stuffing, sauté diced onions, celery, and garlic in olive oil or butter. Add cauliflower rice, chopped herbs, and seasonings like salt, pepper, and paprika. Cook until the cauliflower is tender and the flavors are well-blended.
- Sausage and Mushroom Stuffing: Combine cooked, crumbled sausage with sautéed mushrooms, onions, and celery for a hearty and low-carb stuffing. Season with herbs like sage, rosemary, and thyme, and add salt and pepper to taste.
- Spinach and Feta Stuffing: Sauté fresh spinach, minced garlic, and diced onions in olive oil until the spinach is wilted and the onions are translucent. Mix in crumbled feta cheese, chopped herbs, and seasonings like salt and pepper.
Keto-Friendly Side Dishes to Complement Your Smoked Crown Roast
A beautifully prepared keto smoked crown roast deserves equally delicious and low-carb side dishes to create a harmonious and satisfying meal.
Here, we explore a variety of keto-friendly sides that not only complement the rich flavors of the smoked crown roast but also adhere to your low-carb diet.
These scrumptious and healthy options will ensure your dinner table is filled with a colorful and mouthwatering spread.
- Cauliflower Mash: A creamy and comforting alternative to traditional mashed potatoes, cauliflower mash pairs perfectly with the smoked crown roast. Steam or boil cauliflower florets until tender, then drain well. Blend the cauliflower with butter, cream cheese, heavy cream, salt, and pepper until smooth. Garnish with fresh chives or parsley for added color and flavor.
- Garlic Green Beans: For a simple yet tasty side dish, sauté fresh green beans in olive oil or butter with minced garlic, salt, and pepper. Cook until the green beans are tender-crisp, then finish with a squeeze of lemon juice and a sprinkle of toasted almonds for a satisfying crunch.
- Roasted Asparagus: To enhance the natural flavors of asparagus, roast the spears in the oven with a drizzle of olive oil, minced garlic, salt, and pepper. Cook until tender and slightly charred, then top with a sprinkle of grated Parmesan cheese for a delicious and elegant side dish.
- Grilled Summer Squash: Add a pop of color and a smoky flavor to your meal with grilled summer squash. Slice zucchini and yellow squash lengthwise, brush with olive oil, and season with salt, pepper, and your choice of herbs. Grill until tender and slightly charred for a delightful accompaniment to your smoked crown roast.
- Creamed Spinach: This rich and creamy side dish pairs wonderfully with the succulent smoked pork. Sauté fresh spinach with garlic and onion in butter, then stir in heavy cream, cream cheese, grated Parmesan, and seasonings. Cook until the mixture is thick and creamy, and serve warm.
- Loaded Broccoli Salad: For a refreshing and crunchy side, try a loaded broccoli salad. Combine blanched broccoli florets, diced red onion, crumbled bacon, and shredded cheddar cheese in a large bowl. Toss with a creamy dressing made from mayonnaise, sour cream, apple cider vinegar, and your favorite keto-friendly sweetener.
By offering a variety of keto-friendly side dishes, you can create a well-rounded and delectable meal that highlights your smoked crown roast centerpiece.
These low-carb options ensure that everyone at the table can indulge in a scrumptious and guilt-free dining experience.
Storing and Reheating Your Keto Smoked Pork Crown Roast
After enjoying a delicious meal featuring a keto smoked pork crown roast, it’s important to know how to properly store and reheat any leftovers to ensure the best possible taste and texture.
Follow these guidelines to safely store and reheat your leftover smoked crown roast, so you can savor its mouthwatering flavors once more.
- Cooling: Allow the leftover smoked crown roast to cool to room temperature, which usually takes around 30 minutes. This will help prevent condensation from forming inside the storage container, which can lead to spoilage.
- Separate and Wrap: To store the leftovers, it’s best to separate the individual chops from the crown by cutting between the rib bones. Wrap each chop tightly in aluminum foil or plastic wrap. This will help protect the meat from drying out and minimize the exposure to air.
- Airtight Container: Place the wrapped chops in an airtight container or resealable plastic bag, removing as much air as possible. This will help preserve the moisture and flavor of the smoked crown roast.
- Refrigerate or Freeze: Refrigerate the leftovers for up to 3-4 days or freeze them for up to 2-3 months. For optimal flavor, it’s best to consume the leftovers within this time frame.
- Thawing: If the leftovers are frozen, transfer them to the refrigerator to thaw for several hours or overnight before reheating. This will help ensure even reheating and prevent overcooking.
- Oven Reheating: Preheat your oven to 325°F (163°C). Remove the plastic wrap from the chops and place them on a baking sheet lined with aluminum foil. For added moisture, you can brush the chops with a bit of melted butter or olive oil. Cover the chops with another sheet of aluminum foil to prevent them from drying out during the reheating process.
- Reheat: Place the baking sheet in the preheated oven and reheat the chops for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Keep in mind that reheating times may vary depending on the thickness of the chops and the accuracy of your oven.
- Serving: Once the chops are fully reheated, remove them from the oven and let them rest for a few minutes before serving. This will allow the juices to redistribute, ensuring a tender and flavorful result.
By properly storing and reheating your keto smoked pork crown roast leftovers, you can enjoy the delectable flavors and tenderness of this dish again. These guidelines will help you preserve the quality and taste of your smoked crown roast, making your leftover meal just as enjoyable as the first time.
Want to see the rest of my Keto Christmas Recipes? You can find them HERE.
More Keto Recipes to try:
- The Best Grilled Keto Veggie Skewers
- Keto Christmas Dinner Party Menu
- Fall of the Bone Coffee-Rubbed BBQ Ribs
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