Pork Crown Roast

Pork Crown Roast looks like it is prepared for a king. The presentation of the Pork Crown Roast is impressive for a holiday meal or special dinner guests.



  • 1 Pork Crown Roast (10-12 bone)
  • 1/3 Cup Olive Oil
  • Juice of 1 Lemon
  • 2 Teaspoons Worcestershire Sauce
  • 1 1/2 Teaspoons Sea Salt
  • 1/2 Teaspoon Black Pepper
  • 1 Celery stalk
  • 1 Red Apple
  • 5 Tablespoons Butter
  • 2 Cups of Herb Bread Stuffing
  • 1 Tablespoons Crushed Walnuts
  • 1 Tablespoons Raisins
  • Cotton Twine
  • Aluminum Foil


Prepare the Grill

Prepare the grill for indirect cooking 325-350 degrees

Prepare the Stuffing

  1. Cut the Celery stalk into 1/2’ thick pieces.
  2. Cut the Apple into 3/4’ chunks.
  3. In a small pot melt the butter over medium heat.
  4. Once the butter is melted add the cut celery
  5. Cook for 5 minutes over medium heat.
  6. Add the sliced Apple, Crushed Walnuts, Raisins, and Stuffing.
  7. Continue to stir until all the Herb Stuffing is coated with butter and moist.

Prepare the Pork

  1. Use natural Cotton Twine string the roast to make a round shape with an open center.
  2. In a small bowl mix the olive oil, lemon juice, pepper, and Worcestershire sauce.
  3. Massage the marinade into the pork.
  4. Fill the open center with the stuffing.
  5. Wrap each bone with aluminum foil; this will prevent the bones from burning.



Cook and Serve

  1. Place roast onto grill and cook over indirect heat for 2 to 2 1/2 hours, depending on size and thickness of roast. If the meat is turning brown to quickly, do not hesitate to cover loosely with aluminum foil.
  2. Take the meat off the grill once it reaches 150 degrees in multiple locations.
  3. Place onto a large cutting board and tent with foil.
  4. Rest meat for 10 minutes before carving.
  5. Remove foil from bones and cut the twine.
  6. Cut each portion between the bones and serve.


Equipment Used

Aluminum Foil

Cotton Twine

Wireless Digital Thermometer

Basic Metal Dial Thermometer

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