Note: Ask your butcher 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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- Yield:Serves 12 to 30 (see note)
- Active time: 10 minutes
- Total time:3 hours
- One 6- to 10-pound crown roast of pork (12 to 20 chops, see note)
- Kosher salt and freshly ground black pepper
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.