Pork Crown Roast on the Grill

There’s nothing better than a tender, glazed pork crown roast sliced into thick bone-in cutlets during the holidays. Well, maybe a tender pork crown roast served with a tangy sauce on the side—but that’s about it! The only problem is keeping it juicy throughout the entire cooking process.

Luckily for us, this recipe does just that! The roast is first marinated and then basted with a sticky sweet glaze while on the grill to achieve a firm outer skin and tender center. Then just slice it up and serve it with the dipping sauce for an obvious dinner party favorite.

If you get your pork crown roast at a butcher or deli, chances are they’ll wrap it up in twine to secure it during the cooking process. If not, you’ll have to grab some and tie it up yourself. Otherwise you’ll risk this pork crown roast separating and falling apart on the grill before it’s fully cooked throughout.

Traditionally pork crown roasts are cooked medium-rare to medium. Any less done than that and the meat really lacks that signature pork roast flavor. Any more than that and, well, you’ve got a dried out mess. So grab your meat thermometer and make sure the roast reads between 145F to 160F before pulling it off the grill.

Be sure the roast rests for at least 10 to 15 minutes before slicing—this is vital with this cut of meat. If you slice it too soon then all those delicious juices will run out, leaving you with something way too dry to enjoy. If you leave it to rest too long, then the cooking process may continue and you could end up with well-done meat (even though you took it off at the perfect time).

As long as you keep these tips in mind and follow the recipe below, you’ll end up with the perfect pork crown roast. We’ve already covered grilled pork here on the blog, pork tenderloin especially, but today it’s all about the crown roast!

Pro-tip: Adjust the spices for the marinade, glaze, and sauce for spicier or milder versions. Include a teaspoon of white wine in the marinade if desired to really tie in the flavors from the sauce if preferred.

1. Combine all of the marinade ingredients in a medium bowl, starting with dry and then wet ingredients. Stir until the mixture is mostly smooth.

2. Place roast into a large resealable plastic bag, securing it with twine first if needed. Liberally season the meat with salt and pepper. Then pour marinade ingredients into bag, taking care not to cover the bones. Seal and place roast into refrigerator, meat side on the bottom and bones on top.

3. Marinate for at least 4-6 hours.

4. While roast is marinating, make the glaze. Add all glaze ingredients to a saucepan over medium-high heat and simmer until fig preserves are melted through.

5. Once all ingredients are melted down and combined, remove pan from heat and set aside. Allow to reach room temperature before using.

7. Remove crown roast from bag and discard remaining marinade. Wrap each bone tip with aluminum foil now so that they don’t burn or char on the grill. Now place roast on the grill and cook over indirect heat for 2 to 2 ½ hours. Toward the last 45 minutes of cooking, baste with fig glaze continuously.

8. Once meat reaches 145-160 F, take it off the grill. Place on large cutting board and tent with aluminum foil. Allow to rest untouched for 10-15 minutes before carving to seal in juices.

9. Heat olive oil in large pan to prepare sauce while the roast rests. Add shallots and constantly stir for 2-3 minutes. Now add the chicken broth and bring it up to a boil for 2 minutes. Then add remaining ingredients except for cold water and cornstarch. Let simmer for 10 minutes, stirring occasionally.

10. To thicken sauce, combine ¼ cup of cold water with 1 heaping teaspoon of cornstarch in a small dish. Increase heat on stove and allow the sauce to bubble. Slowly pour in the cornstarch mixture, continually stirring so lumps do not for. A whisk is preferable as it covers more surface area quickly. Once the sauce is thickened, remove from heat immediately.

11. To serve, cut away the twine used to secure the roast. Remove foil from the bone tips and then cut between them to serve a thick bone-in chop.

Enjoy!

The end result should be a ridiculously great-tasting pork crown roast that practically cuts like butter. I personally love using any extra sauce or glaze to coat some veggies like mushrooms or squash in a pan before roasting and serving on the side. But if you’re looking for something a little heartier, serve the roast with some type of stuffing instead. Italian sausage and herb or apple pecan stuffing are usually big hits at my house when friends and family come over for the holidays. Pair it with a nice pinot noir to finish out the flavor profile.

For more pork recipes, make sure to check out How To Grill Pork Chops With Perfect Diamond Grill Marks On Indoor Grill video: