1 August, 2017
Apple and Pork Crown RoastPosted in : Pork on by : admin
My method is to score the skin before cooking to allow heat to penetrate and keep the heat high during the final third of the cooking time. I never rub anything into the skin to achieve crispness. Submitted by David McCarthy, Australia
- 8 pounds (3.75 kilos) pork crown rib roast
- 1/4 cup red wine vinegar
- pinch garlic salt
- 1 tsp pepper
- 2 cups pineapple marmalade
- 1/2 cup light corn syrup
- 1 tsp ground cloves
- 8 small sweet potatoes, peeled
- 3 large cooking apples, cored and sliced
Brush roast with vinegar and sprinkle with salt and pepper.
Wrap in foil and set in a shallow dish. Refrigerate 3 hours.
Make a drip pan of aluminum foil about 1 1/2 inches deep and extending 3 inches beyond each side of roast.
Place roast in drip pan or on rack in a shallow roasting pan.
Insert meat thermometer in thickest part of roast, not touching bone or fat.
Place roast on grill about 6 inches above low coals. Close hood of grill and cook for 1 1/2 to 2 hours.
Combine marmalade, corn syrup and cloves in a medium saucepan. Cook over medium heat about 5 minutes, stirring occasionally.
Slice sweet potatoes 1/4 inch thick and cut slices in half.
Spoon potatoes into roast cavity (if roast cavity is too small for all potatoes, put remaining potatoes in a greased casserole dish beside roast on grill).
Brush potatoes and roast with glaze. Cook an additional 30 minutes.
Add apple slices to potatoes in roast cavity and casserole dish. Continue cooking and basting for 30 to 60 minutes or until meat thermometer registers 170F (75C) and apples and potatoes are done.
Remove roast and stuffing from grill and let stand for 10-15 minutes before carving to allow juices to set.
To serve, place roast on platter, surround with potatoes and apples from casserole.
This apple and pork crown roast recipe serves 6.
A glass of cold dry Reisling will enhance the taste of the pork.