Pork Crown Roast Recipe

A pork crown roast is a stunning centerpiece perfect for special occasions. Here's a classic recipe to help you prepare this impressive dish.

The warm scent of rosemary, thyme, and garlic already wrapping around my kitchen as I prepared to cook my proudest creation: a majestic pork crown roast.  As I unwrapped the roast, a beautiful rack of ribs, already frenched by the butcher. I always ask for that. It’s more than presentation—it keeps the bones clean for serving, and honestly, there’s something regal about those white-tipped ribs peeking out like a crown. 

 I began shaping it into a circle, overlapping the ribs just enough to create that perfect crown. Tying it with kitchen twine required patience. The loops had to be snug, not strangling. If it's too loose, it falls apart in the oven. Too tight, and it cooks unevenly. Even shape, even cook. 

 Next came the rub. I crushed garlic and mixed it with kosher salt, black pepper, olive oil, fresh rosemary, and thyme. I massaged it deep into the meat, making sure not to skip the underside or between the ribs.  

Before it went into the oven, I wrapped each bone tip in foil. I placed the roast on a rack, but first layered the bottom of the pan with onions, carrots, bell peppers, oranges and celery to lift it. That elevation matters—it allows heat to flow around the crown and prevents a soggy base.

Then came the cider and broth—just enough to create steam and keep the roast juicy. Into the oven it went at 350°F.

After a couple of hours, I slipped in the thermometer. 145°F. Perfect. I pulled it out, covered it loosely with foil, and let it rest. Never skip resting—it’s when the magic finishes inside, the juices finding their way home.

Before serving, I filled the center with wild rice stuffing, dotted with cranberries and pecans, and tucked in sprigs of sage for a festive finish. When I placed it on the table, everyone's eyes lit up. I watched their reactions as they took that first bite.

• 10-pound pork rib roast (about 12–14 ribs), formed into a crown by your butcher
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 4 cloves garlic, minced
• 1 cup apple cider
• 1 cup chicken broth
• Optional stuffing (e.g., apple pecan stuffing)

1. Preparation:

• Preheat your oven to 350°F (175°C).
• In a small bowl, combine kosher salt, black pepper, olive oil, rosemary, thyme, and minced garlic to create a paste.
• Rub the herb paste all over the pork crown roast, ensuring even coverage.

2. Roasting:

• Place the roast on a rack in a roasting pan, ribs pointing upward.
• Pour apple cider and chicken broth into the bottom of the roasting pan.
• Cover the tips of the bones with foil to prevent burning.
• Roast for approximately 2 to 2.5 hours, or until the internal temperature reaches 145°F (63°C).

3. Resting and Serving:

• Remove the roast from the oven and let it rest for 15–20 minutes.
• If desired, fill the center with your prepared stuffing.
• Garnish with fresh herbs or fruits for presentation.
• Slice between the ribs to serve individual portions.
   

For a visual guide and additional tips, you might find this video helpful:

Delicious and Inexpensive Holiday Meal - Stuffed Pork Crown Roast

Enjoy your culinary creation!