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The Food Lab

Crown Roast of Pork

Crown Roast of Pork

Note: Ask your buther for your crown roast at least a day or two in advance to make sure they can order it and prepare it. Aim for around 1 1/2 chops per person, or 2 chops per person if you want leftovers. Other aromatics like minced garlic or chopped herbs can be added along with the salt and pepper if desired. To prevent ends of ribs from burning, cap each with a piece of aluminum foil if desired.

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About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Crown Roast of Pork

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About This Recipe

Yield:Serves 12 to 30 (see note)
Active time:10 minutes
Total time:3 hours
This recipe appears in: From the Archives: Crown Roast of Pork The Food Lab Redux: 7 Pork Dishes for the Holidays The Food Lab: How to Cook a Perfect Crown Roast of Pork

Ingredients

  • One 6- to 10-pound crown roast of pork (12 to 20 chops, see note)
  • Kosher salt and freshly ground black pepper

Procedures

  1. 1

    Preheat oven to 250°F and adjust oven rack to center position. Season pork roast liberally with salt and pepper and place on a wire rack set in a rimmed baking sheet. Transfer to oven and roast until internal temperature reaches 140°F, about 2 hours. Remove from oven and tent with foil for at least 15 minutes and up to 45 minutes. Meanwhile, increase oven temperature to 500°F. Return roast to oven and cook until crisp and browned on the exterior, about 10 minutes. Remove from oven, tent with foil, allow to rest for 15 minutes, then carve by slicing in between each rib and serve.

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