No ImageCrown Roast of Pork

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  1. Mike Dennis

    What type of bread do you use for the stuffing?

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  2. Mary

    Can we get enough juices to make a gravy with the crown pork rib roast?

    I think if you stuff the roast, the stuffing will absorb most of the juices, so no, you wouldn’t have enough for gravy. But then again, it may just depend on your particular roast and how fatty it is. ~Elise

  3. Sue

    Roast came out perfect – For the rub I pureed the spices with 3 cloves of garlic and 3 tbspn of olive oil. Delicious! I cooked at 450 for 15 minutes then reduced to 350 for about 2 hrs. I also added 6 cups of crumbled cornbread and 1 cup of chicken broth to stuffing and cooked the stuffing separate in a baking dish. I made a small portion of the original stuffing but everyone preferred the cornbread version.


  4. Melissa

    I know it’s kinda late to suggest now, but for the lady with the HUGE crown of roast above, is/was there a way to remove some of the ribs and freeze them for use later?

    And yeah, my hubby said hmmm, can you cook one of those next year?

    Well, they do get all cooked together. You can freeze the ones you don’t eat for later if you want. We just sent home several chops with one of my brothers, and we also ate pork chops for the rest of the week! ~Elise

  5. ghostlibrarian

    Joe — I’ve done a roast that was slightly bigger (14 3/4 pounds) and my notes say 4 1/2 hours at 325. My oven is a bit slow though.

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