Prep Time: 30 minutes
Cook Time: 120 minutes
Yield: 12+
Difficulty: Medium
INGREDIENTS
(2) 8-bone racks of pork – frenched, chine bone removed, fat trimmed
½ cup light brown sugar
12 cloves garlic, finely grated
3 tsp.thyme
1 tsp. freshly ground black pepper
¼ cup whole-grain Dijon mustard
6 strips bacon, chopped
8 apples, halved
8 shallots, peeled and halved
3 cups dry hard cider (2 bottles / 1.5 cans)
2 tbsp. Dijon mustard
Applewood, cherry, or maple wood chips – optional
DIRECTIONS
1. Start by prepping the roast itself. You can request that your butcher do this for you, it may be a service that they offer. Place the two roasts end to end, fat-side-down, and, using the trussing needle and butcher’s twine, tie the ends together. Flip the roast over and fold the two open ends together. Use the trussing needle and butcher’s twine to tie the open end closed in two places. Now the roast should resemble a crown shape.
PRO TIP: If you don’t have a trussing needle, the smallest blade you have will work. Use a tiny paring knife to cut a small hole and push the butcher’s twine through. Just be careful to keep the hole as small as possible.
2. In a bowl, combine the brown sugar, garlic, thyme, black pepper, and mustard together. Using a basting brush, brush the roast with the rub. If the rub is too thick, add a splash or two of cider. Set aside.
3. If you want to add a little bit of smoke to this recipe, remove the cooking grids and place the Napoleon Smoker Box filled with your favorite sweet wood chips, like applewood, onto the sear plates. Replace the cooking grids and preheat the grill to 250°F, preparing to use indirect heat.
4. In a large skillet, fry the bacon until crisp. Remove from the skillet and add the apples, face down, and shallots. Cook them undisturbed until golden in color. This could take a batch or two. After the apples and shallots are cooked, transfer them and the bacon to the center of the pork crown. Add the cider to the skillet and scrape up any of the browned bits before pouring that into the roasting pan.
5. Set the Napoleon Bluetooth Wireless Digital BBQ Thermometer to 135°F and insert it into the meat. Place your roast – rack and all – onto the grill over the unlit burners. Roast for about 2 hours at 250°F.
PRO TIP: If you are concerned about the bones burning, cover them with foil during cooking.
6. When the crown roast of pork reaches an internal temperature of 135°F or nearly there, it is time to crank up the heat. Carefully remove the pork from the roasting rack and place it directly onto the cooking grids. Remove the roasting pan, it should be full of delicious drippings. Turn the burners up to full blast and crisp up the roast. Keep an eye on it, this will only take about 10 minutes.
7. Remove the pork to a board and rest under foil until you are ready to slice and serve.
8. While the pork is resting, you can make a sauce from the drippings. Whisk 2 tbsp. Of Dijon mustard into the cider and drippings over medium heat. Bring to a simmer to reduce until thickened.
9. Finally, slice between each rib. Serve with your favorite seasonal vegetables and roasted potatoes. Don’t forget the stuffing!.
Recipes: https://www.napoleon.com/en/ca/barbecues/recipes
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Happy Grilling!
Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
Video Transcription
[Música][Aplausos][Música][Música][Aplausos][Música][Aplausos][Música]
How do you ALWAYS hit the temperature nail EXACTLY on the head?
Sounds awesome! Can almond milk be substituted for cow’s milk?
Is there any way to know what the fat content is when your buying ground pork? Sometimes is extremely greasy, other times much less so.
I am a widower that lives alone, I don’t drink milk and I can’t buy milk by the tablespoon. What would be a good substitute for milk to make a panad?
Gas grill….that’s like going into battle with a toothpick. Bring the flavors baby. Hardwood lump or nuffin at all.
Just watched the “20 Anniversary” show. One question, where was Chris Kimball? Yeah, the driving force behind the empire, the guy who nurtured your careers 16 years? I was vaguely aware he wasn’t hosting the show but they still run old episodes, and I hadn’t seen this new incarnation. It was well done. I like the way the old chefs have “come out of their shell” plus all the new chefs – it had personality and I might start watching it. It was odd there wasn’t a sighting or mention of Chris anywhere in the first 50 min, so I thought before #1 there’d be a tribute or even a special appearance. How can you do 20 Anniversary show without the most important guy in its history? Disgraceful.
150 degrees should be at least 160
There’s a pork burger that has been famous and popular for decades all around the world – it’s called the McRib!
Nice recipe, believe it or not, a 1/2 teaspoon of poultry seasoning in the pork gives it an extra great burst of flavor, i know poultry seasoning on / in pork ?, it works, try it.
The burger looks delicious, but I don’t know about mixing meat by hand while wearing a ring. I always recommend removing jewelery when mixing meat (or any cooking involving using your hands).
I wish the Chef have gloves when he mix the pork with the other ingredients
Why even bother with ground pork if it requires so much fuss to make burgers from it? I would rather make a bifana, which is a Portuguese grilled pork chop in a roll ( https://pt.wikipedia.org/wiki/Bifana#/media/Ficheiro:Bifana_on_a_plate.jpg ).
Those burgers look great and I want to make some like them and see how they taste since I love food of many styles and especially pork and beef. Those buns are nice also and the onions, lettuce, and tomato slices really help with the taste.
I could see this going keto by using smashed pork rinds instead of the bread. I’m gonna try it!
I like pork burgers better than hamburgers. I have the meat ground 50/50% fat! I know ?. I start them on a baking pan in the oven so I’m sure they are going to be cooked all the way through and not fall apart. This renders out a lot of fat. I finish them on the grill. Delicious.
You can add a panade to hamburgers as well with other seasonings. Makes them juicy. My niece does it and they are delicious.
Love these recipe videos. Thanks
OMG yum