Go Back
–+ servings
Print Recipe
No ratings yet

Pork Crown Roast with Peach Glaze

Master the Pork Crown Roast on the Big Green Egg with this step-by-step guide. Featuring a trussing tutorial and a Peach glaze.
Prep Time45 minutes
Cook Time2 hours
Total Time2 hours 45 minutes
Course: Holiday, Main Course
Cuisine: American, Holiday
Keyword: Big Green Egg, Pork Roast, Smoked
Servings: 12 people

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.