Pork Crown Roast
This dish is a wonderful centerpiece for the holiday table. Ask your butcher to tie the crown roast for you. In this recipe I make a stuffing from panettone bread, however any stuffing will do.
Serves 8-10 / Prep Time: / Total Time:
Brine the pork:
- Bring 3 quarts water, the salt, molasses, cinnamon, cloves, bay leaves, and star anise to a boil in a large pot, stirring to dissolve the salt.
- Pour the brine into a container large enough to hold the roast and brine (see Chef’s Notes). Add 3 quarts water and the ice and cool to room temperature.
- Submerge the pork in the brine and refrigerate for 12 to 14 hours. Remove from the brine 1 hour before roasting and discard the brine. Thoroughly pat the pork dry with paper towels and let stand while you prepare the stuffing.
Make the stuffing and roast the pork:
- . Preheat the oven to 300°F.
- Spread the panettone cubes on a baking tray and bake for 45 minutes.
- Heat a large skillet over medium heat. Add the oil and onions and sauté until the onions are translucent, about 3 minutes. Add the celery and bay leaf and cook 2 minutes, stirring frequently. Transfer the vegetables to a large mixing bowl and stir in the cream, raisins, orange juice, zest, and salt. Add the panettone to the bowl and stir to thoroughly combine, submerging the bread in the liquid.
- Place the pork on a steel rack inside a roasting pan, bone-side up. Spoon the stuffing into the top of the crown roast, loosely mounding to form an even dome top. (Do not overstuff. Place any extra stuffing in a buttered baking dish and refrigerate until baking. See Chef’s Note.)
- Brush the top of the crown roast stuffing with the melted butter and place a sheet of wax paper over the top. Wrap the entire top of the crown with aluminum foil so that the bones are completely covered.
- Roast the pork until the internal temperature reaches 140°F, about 2 hours. Remove the foil and wax paper and roast an additional 15 minutes to crisp the top of the stuffing. Remove from the oven and let rest for 30 minutes.
- To serve, scoop out the stuffing from the crown roast and transfer to a serving bowl. Cut the roast between each bone to create individual pork chops. Serve immediately with the pan juices and stuffing.
If you have trouble finding a container large enough to fit the crown roast and the brine, see our Citrus Lacquered Turkey recipe for a technique using a cooler.
During the last 30 minutes of cooking time for the pork, bake any remaining stuffing in the same oven with the pork. Brush the top with additional melted butter and cover with foil. Bake for 30 minutes, then remove the foil and continue to bake until the top crisps, about 15 minutes more.