{"id":22695,"date":"2021-12-31T00:21:41","date_gmt":"2021-12-31T08:21:41","guid":{"rendered":"https:\/\/edelalon.com\/blog\/?p=22695"},"modified":"2022-01-05T10:44:16","modified_gmt":"2022-01-05T18:44:16","slug":"crown-pork-roast","status":"publish","type":"post","link":"https:\/\/www.edelalon.com\/blog\/crown-pork-roast\/","title":{"rendered":"Crown Pork Roast"},"content":{"rendered":"

Can you just use 1 pork rib roast for a crown? Yes. Here’s an example of how to get it done. Most importantly, take out the chine bone between the bones! This is a piece of bone that is right in between the rib bones and will get in the way of cutting. Use a fillet knife to get them out.<\/p>\n

Best case too, have the butcher french it for you or take a look at Liz Bushong’s page on how to make a standing pork rib roast<\/a>.<\/p>\n

After you have it all tied up, put on your favorite seasonings and set your oven to 375. The best way to cook the roast is not stuffed and also upside down.<\/p>\n

\"\"<\/p>\n

Cooking with the ribs down will give it a lift and will give a nice crust all around. It also cooks faster since the meat part is propped up.<\/p>\n

Roast until the internal temp reaches 155 and take it out of the oven and place a foil tent on top of it.<\/p>\n

Then you can make stuffing and do all the good stuff to make it look pretty. Don’t forget to remove the string if you used any.<\/p>\n

Here’s a great video on how to french it yourself.
\n