Upgrade your next special occasion with a show-stopping smoked pork crown roast. This impressive pork recipe isn’t just about looks—it’s a flavor combination that’ll have your guests raving. Slow-smoked pork and rich sage gravy are a match made in heaven.
We’ve smoked countless cuts of pork, from backyard barbecues to large-scale events, and this crown roast is a true gem that gets rave reviews on the rare occasion that we take the time to make it. Not that it’s hard, but getting your hands on a crown roast can be. Don’t worry; we share tips for that below.
This roast is a next-level presentation. Although our oven-roasted rack of pork is a timeless fan favorite, this crown roast recipe is king when we need to flex our skills. Our recipe blends simple smoking techniques with modern knowledge (aka, not overcooking your pork). We’ve broken down the process into manageable steps, ensuring success whether you’re a seasoned pitmaster or trying your hand at smoking for the first time.
How to Order a Crown Roast
Bone-in pork roasts aren’t standard in most grocery stores. You will need to order two from a local butcher or online. Give yourself two weeks lead time when ordering so it will arrive in time. Your local butcher may even French and tie the roast together for you if you ask them to.
We get our racks of pork from Snake River Farms.
Ingredients for smoked pork crown roast recipe
- For the Crown Roast:
- 9 lb 12-rib pork crown roast
- Kosher Salt and freshly ground black pepper
- 5 cloves garlic, minced
- 3 tbsp honey Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- Compound butter
- For the Pan Gravy:
- 1/4 cup butter, divided
- A handful of fresh sage leaves
- 2 cloves garlic, minced
- 1/4 cup flour
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 tbsp fresh parsley, minced
- Salt and pepper to taste
How to Tie a Crown Roast
- With the bones facing down against the cutting board, make a slice through the meat, about 1 1/2″ deep, between each bone. This will help the roast stand and make it easier to shape.
- Arrange two frenched racks of pork next to one another so an edge of each roast bumps up together.
- Tie the bones together with butcher’s twine.
- Stand the roasts up, using the meat to stabilize it and fold the roast, with the bones on the inside, into a round shape.
- Secure the bones on the now-touching other ends.
- Then, secure the roast on the perimeter with butcher’s twine, circling the thickest part of the meat three times before tying it tightly.
How to make a smoked crown pork roast
- Order and Prep the Roast:
- You should special order your crown roast from your butcher at least two weeks in advance and request that the butcher prepare it for you.
- Season the pork liberally with salt and let it sit in the fridge for 24 hours.
- Before cooking, let the roast come to room temperature, covered, for one hour.
- Prep the Grill for Smoking and Charring:
- Prepare your grill for low heat (around 225°F) for smoking. If using a gas or charcoal grill, maintain low heat and use a smoker box or foil packet with wood chips for smoke flavor. See the notes in our recipe card for types of grills and fuel recommendations.
- Place the water pan in the grill and ensure your wood chips are ready.
- Smoke the Pork:
- Combine minced garlic, Dijon mustard, honey, apple cider vinegar, brown sugar, and black pepper in a bowl. Brush this mixture all over the pork.
- Place a digital thermometer in the thickest part of the pork, avoiding the bone.
- Smoke the pork until the internal temperature reaches 135 degrees F.
- Char the Pork:
- After smoking, increase the grill heat to high (if using a charcoal grill, open vents to let in more air and add more coals; for gas, turn up the burners).
- Sear the roast over direct heat for about 5 minutes to add texture to the outer layer.
- Remove from heat, top with a few knobs of compound butter, tent in foil, and let rest for 15 minutes.
- Make the Pan Gravy:
- Melt 1 tbsp of butter in a large skillet on the grill or stovetop over medium heat. Add any drippings from the pork. Fry the sage leaves until crispy, add minced garlic, and cook for 30 seconds.
- Add the remaining butter and melt, then sift in the flour, stirring to combine. Gradually whisk in the wine, followed by the chicken broth, making sure no lumps form.
- Bring to a boil, then reduce to a simmer. Whisk constantly until the gravy thickens, about 5 minutes.
- Stir in minced parsley, and season with salt and pepper.
- Serve:
- Place the rested crown roast on a serving platter, garnished with fresh sage.
- Slice at each rib bone and serve, removing any cooking twine as needed. Offer the pan gravy on the side.
Tips for Grilling a Crown Roast
- Smoking Temperature: Maintain a steady low temperature (225°F) in your smoker to ensure that the pork cooks evenly without drying out. Using a water pan helps stabilize the temperature and adds moisture to the cooking environment.
- Wood Pairing: For this recipe, we recommend pecan, Applewood, or cherry smoking wood chunks or chips. Cherry wood will also add a nice color.
- Monitoring Doneness: Insert a digital thermometer into the thickest part of the roast, avoiding the bone, to get an accurate reading. When served, pork should reach an internal temperature of 145°F with a meat thermometer for optimal tenderness and safety.
- Resting: After smoking, cover the roast and let it rest for at least 15 minutes. This rest period lets the juices redistribute throughout the meat, ensuring it’s moist and flavorful when sliced.
- Making the Gravy: Utilize the drippings from the roast to create your sage pan gravy. Cooking down these juices with fresh sage and a touch of flour and butter forms a rich, flavorful gravy that perfectly complements the smoked pork.
- Serving: Cut down between the rib bones for individual servings when slicing the roast. This not only makes for an elegant presentation but also makes it easier for guests to enjoy.
What to serve with a crown roast of pork recipe
Pair this roast with roasted root veggies like carrots, parsnips, sweet potatoes, or butternut squash. Add rich garlic mashed potatoes or traditional stuffing to soak up the pan gravy. Try roasted green beans or fresh cranberry relish if you want lighter side dishes. And you can’t go wrong with an apple sauce or chutney to highlight the pork’s natural flavors.
Leftovers and Reheating
Once cooled, wrap any leftover pork in foil. Store in the refrigerator for up to 4 days.
To reheat: Preheat the oven to 325 degrees F and wrap individual pork slices in foil with a dollop of compound butter. Place the foil-wrapped pork on a baking sheet and reheat in the oven for 10-15 minutes until heated through.
This Smoked Pork Crown Roast with Sage Pan Gravy is a show-stopping centerpiece for any festive meal. By managing the smoking and charring on one grill, the preparation is streamlined without sacrificing the luxurious taste and texture that make this dish a standout.
More Holiday Roast Recipes
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Bring back a stunning holiday tradition with a show-stopping smoked pork crown roast, a centerpiece that’s as delicious as it is beautiful. Our recipe guides you through smoking this regal cut to perfection and pairs it with rich sage gravy, creating a memorable feast that’s surprisingly achievable for home cooks.
Prevent your screen from going to sleep
Prep the pork raost
Season your pork with a healthy dose of salt and allow the pork to rest at room temperature, covered, for one hour.
While the smoker preheats, mix the minced garlic, Dijon and honey mustard, apple cider vinegar, brown sugar and a dash of black pepper in a small bowl.
Brush the mixture all over the pork.
Smoke the Pork Crown Roast
Press the probe of your digital thermometer (if using) into the meat, making sure to not press against the bone, as this will lead to a false reading.
Place the crown roast in the smoker, cover the lid, and smoke until the roast reaches 135 degrees Fahrenheit.
Remove from the smoker and cover.
Sear the Roast
Increase the heat on your grill for a sear.
Finish the roast by searing it, roating as needed to get a good texture on all sides, about 5 mintues. The internal temp will increase to 140 degrees F.
Remove the roast from the ggrill and place a few tablespoons of compund butter over it before tenting loosely with foil.
Allow the roast to rest for 15 minutes.
Make the Pan Gravy
In a large skillet over medium heat, melt 1 tbs of the butter and add any reserved drippings from the resting crown roast.
Fry the sage until crispy. Add the minced garlic and cook for 30 seconds.
Add the remaining butter and melt.
Sift the flour over the melted butter and mix to combine, cooking about 30 seconds.
Slowly whisk in the wine, making sure the flour doesn’t lump.
Add in the broth and bring to a boil.
Reduce heat to a simmer, whisking constantly, and allow to thicken about 5 minutes.
Add in the fresh minced parsley and season with salt and pepper.
Slice and Serve
Using scissors, carefully remove the butcher’s twine.
Place the crown roast on a serving platter and garnish with fresh sage.
To serve, slice the roast between each bone for individual portions, about 1″ thick.
Serve immediately with the pan gravy on the side.
- Special order your crown roast from your butcher no less than one week before your celebration. Have the butcher tie the roast for you, grind the trimmings, and save them for another project.
- Smoking Temperature: Maintain a steady low temperature (225°F) in your smoker to ensure that the pork cooks evenly without drying out. Using a water pan helps stabilize the temperature and adds moisture to the cooking environment.
- Wood Pairing: We recommend Pecan, Applewood, or cherry smoking wood chunks or chips for this recipe
- Monitoring Doneness: Insert a digital thermometer into the thickest part of the roast, avoiding the bone, to get an accurate reading. Pork should reach an internal temperature of 145°F for optimal tenderness and safety when served.
- Prep the roast as directed.
- Preheat your gas grill for indirect heat.
- Start by lighting all the burners and cleaning and oiling the grilling grate.
- Then make a cool side by turning 2 of the 4 (or 2 of the 3) burners off.
- Add a smoker box filled with wood chips to smoke on a gas grill.
- Close the lid and let the grill come down in temp.
- When the grill is holding a steady temp of around 225°F, place the pork roast on the cooler side of the grill.
- Close the lid and let the roast smoke as directed, checking frequently for even cooking and avoiding any flare-ups.
- To sear, remove the roast from the grill and increase the heat to medium-high heat for searing, around 450 to 500 degrees F.
- Return the roast to the grill and sear on all sides, using caution, as the fat dripping can cause flare-ups.
- Rest and serve as directed.
- Prep the roast as directed.
- Preheat your charcoal grill by setting up a two-zone fire.
- Arrange the coals on one side of the grill. Place a water pan next to the coals and nestle the grill grate on top.
- If adding wood chips or chunks, add them now to allow the dirty smoke to dissipate before adding the meat.
- Cover the grill with the lid and adjust the air vents to maintain a consistent temp of 220-225 degrees F.
- When the grill has preheated, add the roast to the cooler side of the grill (indirect heat) and cover with the lid.
- Let the roast smoke as directed, checking periodically for even heat and cooking.
- Remove the roast and uncover the lid to increase the temp of the charcoal for searing.
- You’re ready to sear when the coals are hot and you can only hold your hand 4 to 5 inches above the coals for 3 to 4 seconds.
- Return the roast to the grill and sear quickly for a char on all sides.
- Rest and serve as directed.
- Prep the roast as directed
- Preheat your pellet smoker to 225 degrees F.
- Add a small pan with water to one side of the grill grate.
- Place the roast on the grill grate, close the lid, and smoke as directed.
- To sear, remove the rosat and increase the heat on your pellet grill to sear (around 500 degrees F).
- Return the roast to the grill grate and sear quickly, rotating as needed.
- We recommend Jack Daniel’s Charcoal Pellets for authentic BBQ flavor.
- Rest and serve as directed.
- Prep the roast as directed.
- Preheat your electric smoker and add the wood chips to the box.
- Add a water pan to the bottom shelf and adjust the other shelves so the rosat will slide easily in and out.
- Smoke the roast as directed.
- To sear, preheat your gas or charcoal grill for high heat and sear the roast. Alternatively, if you don’t have a traditional grill, broil the roast for a few minutes.
- Rest and serve as directed.
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- With the bones facing down against the cutting board, make a slice through the meat, about 1 1/2″ deep, between each bone. This will help the roast stand and make it easier to shape.
- Arrange two frenched racks of pork next to one another so an edge of each roast bumps up together.
- Tie the bones together with butcher’s twine.
- Stand the roasts up, using the meat to stabilize it and fold the roast, with the bones on the inside, into a round shape.
- Secure the bones on the now-touching other ends.
- Then, secure the roast on the perimeter with butcher’s twine, circling the thickest part of the meat three times before tying it tightly.
Serving: 1g | Calories: 484kcal | Carbohydrates: 5g | Protein: 46g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 141mg | Sodium: 213mg | Potassium: 781mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
