- Crown Roast of Pork (10-15 Bones)
- Pork Rub
- Ketchup (3 Tbsp)
- Soy Sauce (2 Tbsp)
- Brown Sugar (3/4 Cup)
- Rice Vinegar (1/3 Cup)
- Pineapple Juice (Canned, 1 Cup)
- Special tool: Alumium Foil
- Special tool: Butcher String
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HOW TO MAKE Sweet and Sour Pork Crown Roast
STEP 1: Preheat your pellet grill to 350°F (177°C). First, start off by making your sweet and sour sauce by combing all ingredients in a small pot and simmer over medium heat. Stir until all ingredients are combined and set aside.
STEP 2: If your crown roast of pork came without the bones exposed, make shallow vertical slices on the loin down the bone side of the rack to allow the rack to be made into a crown shape. The bone side of the rack should be facing outward.
STEP 3: Bring the ends of the pork crown roast together to form a circle shape. Using butcher string, tie the crown roast around the bottom to hold it together. Using your hands, thinly coat your roast with mustard as a binder. Then evenly coat with your favorite pork rub. Using your aluminum foil, cover the exposed bones to prevent them from becoming too dark in color.
STEP 4: Place your crown roast of pork directly on your grill grate with your bones facing upward. Grill/smoke until an internal temperature of 145°F (67°C). Get an accurate reading by using your Thermopro TP826 meat thermometer to get a perfect temperature.
STEP 5: Approximately 10 minutes before its done, baste the roast with the sweet and sour sauce and let it set and caramelize. Let the roast rest for 20 minutes before carving and serving. And enjoy!