Crown Roast

by on January 30, 2016 » Add the first comment.
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This recipe is not that hard, and it looks as if you’ve gone all out.
Buy TWO center cut pork roasts – about $3 per pound
Cut straight across the top of the bones and clean them. Use the meat for something else, don’t throw it away.
Lay down cleaned ribs side by side
Using a sharp knife, poke holes in between each rib
Use a potato peeler to thread a long piece of butcher twine in and out and in and out
Tie them together making a circle with the cleaned bones pointing up. Roll into a “bell” and tie the twine securely Tie the top bones together too, just to be safe

Season well with Grandpa's Thunder Powder, Arghh Powder, or other.

IF YOU DON’T WANT TO DO ALL OF THIS, MANY BUTCHERS WILL FRENCH CUT IT FOR YOU. SOME WILL EVEN TIE IT UP FOR YOU.

Fill the cavity with stuffing
Cover it all loosely with foil
Bake 3 hours at 350ยบ
At the 2 hour and 15 minute point, remove the foil
Allow to rest for 20 minutes before cutting or removing the twine.


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