Crown Roast of Pork Recipe on the Grill

1. 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.
   PRO TIP: If you don’t have a trussing needle, the smallest blade you have will work. Use a tiny paring knife to cut a small hole and push the butcher’s twine through. Just be careful to keep the hole as small as possible.
2. 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.
3. 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.
4. 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.
5. 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.
   PRO TIP: If you are concerned about the bones burning, cover them with foil during cooking.
6. 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.
7. Remove the pork to a board and rest under foil until you are ready to slice and serve.
8. 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.
9. Finally, slice between each rib. Serve with your favorite seasonal vegetables and roasted potatoes. Don’t forget the stuffing!

PRO TIP: 
Many recipes call for stuffing the center of the roast when making a Crown Roast Of Pork. While I do love a delicious stuffing, it significantly changes the cooking time and can directly impact the final product – the same reason I don’t stuff turkeys. There are a couple of pluses to cooking stuffing separately, you can have more crispy bits by using a shallower pan and you don’t have to worry that it will be undercooked when it comes time to serve. 

Crown Roast Of Pork On the Grill is the penultimate in fancy holiday dining. It looks like a million bucks but is actually on the easier side of things to prepare. It takes about as much time as a turkey on your rotisserie and it’s a break from the ordinary. So, create a memorable meal (and then some) and feed the whole family – seriously you can feed nearly 20 with this ONE roast! What is your favorite holiday BBQ dinner? Share your recipes, stories, and photos to our social pages like Grills Facebook and Instagram using the hashtags #HolidayBBQ and #NapoleonGrills.

Happy Grilling!