While this meal may look fancy, it’s actually as easy to make. You can ask your butcher to help you tie it up into that beautiful shape or do it yourself. And, when you use the Napoleon Bluetooth Wireless Digital BBQ Thermometer, your Crown Roast of Pork will be cooked to perfection.
- 2 8-bone racks of pork - frenched, chine bone removed, fat trimmed
- ½ cup light brown sugar
- 12 cloves garlic, finely grated
- 3 tsp. thyme
- 1 tsp. freshly ground black pepper
- ¼ cup whole-grain Dijon mustard
- 6 strips bacon, chopped
- 8 apples, halved
- 8 shallots, peeled and halved
- 3 cups dry hard cider (2 bottles / 1.5 cans)
- 2 tbsp. Dijon mustard
- Applewood, cherry, or maple wood chips - optional
- Start by prepping the roast itself. You can request that your butcher do this for you, it may be a service that they offer. Place the two roasts end to end, fat-side-down, and, using the trussing needle and butcher’s twine, tie the ends together. Flip the roast over and fold the two open ends together. Use the trussing needle and butcher’s twine to tie the open end closed in two places. Now the roast should resemble a crown shape.
- In a bowl, combine the brown sugar, garlic, thyme, black pepper, and mustard together. Using a basting brush, brush the roast with the rub. If the rub is too thick, add a splash or two of cider. Set aside.
- If you want to add a little bit of smoke to this recipe, remove the cooking grids and place the Napoleon Smoker Box filled with your favorite sweet wood chips, like applewood, onto the sear plates. Replace the cooking grids and preheat the grill to 250°F, preparing to use indirect heat.
- In a large skillet, fry the bacon until crisp. Remove from the skillet and add the apples, face down, and shallots. Cook them undisturbed until golden in color. This could take a batch or two. After the apples and shallots are cooked, transfer them and the bacon to the center of the pork crown. Add the cider to the skillet and scrape up any of the browned bits before pouring that into the roasting pan.
- Set the Napoleon Bluetooth Wireless Digital BBQ Thermometer to 135°F and insert it into the meat. Place your roast – rack and all – onto the grill over the unlit burners. Roast for about 2 hours at 250°F.
- When the crown roast of pork reaches an internal temperature of 135°F or nearly there, it is time to crank up the heat. Carefully remove the pork from the roasting rack and place it directly onto the cooking grids. Remove the roasting pan, it should be full of delicious drippings. Turn the burners up to full blast and crisp up the roast. Keep an eye on it, this will only take about 10 minutes.
- Remove the pork to a board and rest under foil until you are ready to slice and serve.
- While the pork is resting, you can make a sauce from the drippings. Whisk 2 tbsp. Of Dijon mustard into the cider and drippings over medium heat. Bring to a simmer to reduce until thickened.
- Finally, slice between each rib. Serve with your favorite seasonal vegetables and roasted potatoes.