It's the Memorial Day, and the holiday won't be complete without some BBQ. Bring Chef Bobby's pork crown roast to the table, and watch everyone drool.
Fox 2 Chef Bobby’s BBQ Pork Crown Roast
· 1 crown pork roast (bone-in pork loin rib rack, rolled and tied)
Simple Dry Rub
· 1/4 cup paprika
· 2 tablespoons onion powder
· 1 tablespoon garlic powder
· 4 Fresh Garlic Cloves Chopped
· 4 Fresh Sage leaves Julienned
· 1 tablespoon chili powder or cayenne pepper (optional)
· 1 tablespoon kosher or sea salt
· 1 tablespoon freshly ground black pepper
· ½ cup Olive Oil
· ¼ cup Jack Daniels
· 2 Cups bbq sauce
1. Prepare the Roast: Remove roast from the refrigerator and set it on a cutting board, bones up. If there is a space in the center, roll up a ball of aluminum foil and insert it in the middle to help the roast hold its shape during cooking. This will also help hold the stuffing if you decide to add it. Brush the underside (meaty end) with a little oil and place, Bones UP!!!
2. Make the Rub: In a medium bowl, combine the rub ingredients, mixing until thoroughly combined.
3. Spread the dry rub mixture over the roast, concentrating it on the inside surfaces, and let sit at room temperature for 45 minutes to an hour for the most even cooking.
4. Grill the Roast: preheat to about 400 degrees. Set the roast on the grill in the center, push it to the back of the grill and close the lid. Reduce the heat to medium or medium low to hold the temperature about 325degrees, adjusting the burners as needed.
5. Cook the roast for 12 to 15 minutes per pound or until it reaches about 138 degrees on an instant read thermometer inserted into the center of the meat without touching a bone. My 18-rib roast took about 1 and ¾ hours.
6. Pull it off the grill, set on a cutting board designed for roasts (with a moat to catch the juices) and lightly cover with foil. Leave it for 20 minutes before carving. The temperature will rise as it rests and the juices will be reabsorbed into the center. You want it to be about 142 degrees, the meat moist and a touch of pinkness is perfect.
7. If you are adding stuffing, you can spoon it into the center for presentation, then scoop it out before carving. Use tongs or a fork to remove the foil ball and using a very sharp knife, cut down between each rib.
8. Serve with Roasted Fingerling Potatoes and BBQ Street corn