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If you are looking for that definitive “wow” moment for your next holiday meal, this is the recipe for you. The crown roast is the most beautiful centerpiece in the world of barbecue, combining the elegance of a fine-dining presentation with the deep, smoky soul of the Big Green Egg. While this preparation is a little more involved than a standard roast, the results are well worth the effort.
In this guide, we are tackling the technical assembly of the crown ourselves. Whether you have your butcher tie the roast or you choose to use a trussing needle at home, the result is a majestic circle of frenched bones that holds flavor like nothing else. We will finish the pork with a Peach Glaze that provides a tacky, sweet, and complex lacquer to cut through the savory pork.
Now sit back, grab a glass of your favorite chardonnay, and enjoy this post for Pork Crown Roast on the Big Green Egg: The Ultimate Holiday Guide.
Table of Contents
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Step 1: The Peach Reduction
A roast this magnificent requires a glaze with enough body to stand up to the smoke. We are building a base of peach preserves and honey to create a sticky, high-gloss finish. The addition of apple cider vinegar and Worcestershire sauce provides the necessary acidity to balance the sugars, ensuring the glaze is sophisticated rather than just sweet.
Combine your peach preserves, honey, brown sugar, vinegar, and Worcestershire sauce in a small saucepan over medium heat. Bring the mixture to a light boil, then immediately drop the heat to medium-low. Let the glaze simmer for 20 minutes until it reaches a thick, syrupy consistency. Once finished, remove from the heat and season with kosher salt and freshly ground black pepper.
Step 2: Engineering the Crown
This is the most technical part of the cook, but it is essential for the presentation. To form the crown, you need two 6-pound bone-in racks of pork. If you are not feeling adventurous enough to use a trussing needle yourself, simply visit your local butcher. Ask them to “french” the bones and tie the two racks into a formal crown roast for you.
For those doing the prep at home, you must first french the bones to achieve that clean, professional look. This process involves using a sharp boning knife to strip the meat, fat, and membrane away from the top two inches of each rib bone, leaving them exposed. Once the bones are clean, place the two roasts end-to-end with the bones facing the same direction.
Using a meat trussing needle and butcher’s twine, thread the needle through the ends of both roasts and tie a secure knot. Repeat this process two to three more times, evenly spaced apart, until you have secured the two pieces together into one long strip. Now, bend the roasts toward each other to form a circle and stitch the remaining ends together in the same way. You now have a beautiful crown roast ready to be seasoned.
Step 3: The Big Green Egg Setup and Smoke
Because this is a large roast that feeds a crowd, we are using an indirect setup to ensure the center cooks through evenly. We want a clean, fruit-wood smoke that complements the peach glaze.
Preheat your Big Green Egg to 350°F for indirect cooking. Mix two handfuls of apple wood chips into your lump charcoal to provide a delicate, sweet smoke profile. While the grill stabilizes, mix your olive oil with your preferred BBQ rub and slather it all over the pork. When the Egg is at temperature, place the wire rack holding your roast into the center of the grill.
Step 4: The Cook and The Glaze
The goal is to pull the pork at exactly the right moment to maintain its juice. We are targeting a final internal temperature of 145°F.
Cook the roast for approximately 2 hours or until your digital thermometer reads 135°F. This is the moment to apply your peach reduction. Brush the glaze over the roast and cook for another 5 to 10 minutes. This final blast of heat sets the glaze while bringing the internal temperature up to the target of 145°F. Remove the roast, let it rest for 5 minutes, and then slice and serve with the reserved glaze.
Final Thoughts: The Ultimate Holiday Centerpiece
The Pork Crown Roast is more than just a meal; it is a statement piece perfect for your most important gatherings. Whether you are hosting a formal Christmas dinner, a festive Easter brunch, or a special New Year’s Eve celebration, this roast provides a showstopper moment that your guests will remember long after the table is cleared. While the preparation is a little more involved than a standard pork rack, the combination of the apple wood smoke and the sticky peach jalapeño glaze makes it well worth the effort.
Serving Suggestions: Elevating the Feast
To truly do justice to this majestic roast, you need a supporting cast of sides and drinks that complement the sweet and savory profile of the peach glaze.
- Side Dishes: Serve the sliced pork alongside a wild rice pilaf stuffed with dried cranberries or roasted root vegetables like maple-glazed carrots and parsnips.
- Wine Pairing: A crisp, dry Riesling or a lightly oaked Chardonnay cuts through the richness of the pork beautifully. For red wine lovers, a Pinot Noir offers enough acidity and fruit to pair with the peach and apple smoke.
- The Garnish: Place the crown on a bed of fresh rosemary sprigs and halved peaches for a stunning table presentation before you begin to slice.
People Also Asked (PAA)
How many people does a Pork Crown Roast feed? A crown roast made from two 6-pound racks of pork can comfortably feed 12 to 24 people, depending on the number of side dishes served.
What temperature is a Pork Crown Roast done? For the best results, you should pull the roast when it reaches an internal temperature of 145°F, which keeps the meat juicy and tender.
Can I have my butcher prep the crown roast? Yes, if you aren’t ready to use a trussing needle yourself, you can visit your local butcher and ask them to “french” the bones and tie the roasts into a crown for you.
What is the best wood for smoking pork? Apple wood is an excellent choice for this recipe as it provides a mild, sweet smoke flavor that perfectly complements the peach glaze.
Pork Crown Roast with Peach Glaze
Ingredients
The Pork Crown:
- 2 6-pound bone-in racks of pork
- 2 tbsp olive oil
- 4 tbsp BBQ Rub, e.g., Dizzy Pig Raging River
Peach Jalapeño Glaze:
- 2 cups peach preserves
- 2 tbsp honey
- 2 tbsp light brown sugar
- 2 tbsp apple cider vinegar
- kosher salt & cracked pepper, to taste
Instructions
- The BGE Setup: Preheat your Big Green Egg to 350°F and configure it for indirect cooking
- The Smoke: Mix two handfuls of apple wood chips into the lump charcoal to infuse a light smoke flavor.
- The Glaze: Heat the preserves, honey, sugar, vinegar, and Worcestershire in a small saucepan over medium heat.
- The Reduction: Bring the mixture to a light boil, then simmer for 20 minutes before seasoning with salt and pepper.
- The Assembly: Tie the frenched roasts end-to-end with a trussing needle and twine, then bend them into a circle to form the crown.
- The Slather: Mix the olive oil with the BBQ rub and coat the entire crown roast generously.
- The Roast: Place the crown on a wire baking rack and cook for 2 hours until the internal temperature hits 135°F.
- The Finish: Brush the peach glaze over the roast and cook for another 5–10 minutes until it reaches 145°F.
- The Pull: Remove from the Egg and let the roast rest for 5 minutes before slicing.
Nutrition information is automatically calculated, so should only be used as an approximation.
