Crown Roast of Smoked Pork
by
AndiatBettyCrocker
12/13/2007 1:19:00 PM
One of our most memorable meals we've enjoyed was when I prepared a smoked crown roast of pork for our gourmet group. It was a recipe from the 1988 edition of the Best of Gourmet hard-cover cookbook titled, Crown Roast of Smoked Pork with Wild Rice, Fennel, and Sausage Stuffing.
Jack and I have talked about it so often and over so many years that I decided it was time to try it again this holiday season. The recipes calls for a 21-rib crown roast of smoked (about 8 pounds). About a month ago, I started to call upscale supermarkets in town to order the roast. The butchers of these stores all but laughed at me, telling me that most meat comes pre-packaged to them and very few stores have the ability to do their own smoking.
Not one to give up, I started calling butcher shops across the Twin Cities to see if any of them could help me out and finally found one with a smoke room. The butcher explained to me that a 21-rib roast is the result of tying
1 1/2 racks together and suggested that I buy a 16-rib roast since that is how many ribs a rack usually has and it would be more than enough to serve our 10 guests.
I filled it with a fennel-apple stuffing from a Fine Cooking magazine since Jack isn't fond of wild rice. I roasted it for around 2 1/2 hours at 325°F. and it turned out perfectly. It was as moist and delicious as we had remembered.
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If you can find a meat store or butcher shop who can smoke a roast for you, ask them to:
1. Smoke the roast for around 5 hours.
2. "French" the bones which means they should cut the meat away for the end the ribs so that part of the bone is exposed--then you have a place to slide on the gold foil frills.
3. Cut away the chine bone, which runs perpendicular to the ribs, which will make it easier to slice the roast into chops.
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I purchased one rack with 16 bones which inclued the less than-perfect end pieces. For the picture-perfect roast, I'd recommend asking the butcher to use the best part of two different roasts and tie them together, leaveing the end pieces for a soup or stew.
If you can't find anyone to smoke a roast for you, an unsmoked roast will look beautiful and be delicious too. I really love those gold frills--don't you?!
Tags:
holiday, pork, roast
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