crown roast

This Slow Roasted Pork Shoulder is so flavorful and is really quite simple. Slow cook until juicy. Garlic and a couple herbs make this roast sing! Use the left-over bone for stocks or when cooking up red beans and rice!

Slow Roasted Pork Shoulder

olive oil

garlic (chopped, plus 1 garlic clove, thinly sliced)

rosemary (chopped)

sage (chopped)

salt and black pepper

lb pork butt (shoulder)

Pre-heat the oven to 350 F.

Liberally sprinkle salt and pepper all over the roast.&nbsp;

In a small bowl, mix together the olive oil, garlic, rosemary, and sage.

Using a small brush, or your hands, spread the mixture all over the pork butt.

Make slits in the meat, about 1/2-inch wide and deep. Insert the garlic slices into the slits.

Set the meat on a rack in a roasting pan.

Cook until an instant-read thermometer inserted into the thickest part of the roast reads 145°F, about 25 minutes per pound.  

Remove the roast from the oven and let stand for 15 minutes.

Slice and serve!

https://embed.mediavine.com/videos/zb09yw6v0aqdo5oeh7vo

Follow these easy step-by-step video instructions from Kris and Wesley of How To Feed a Loon for making a delicious Slow Roasted Pork Shoulder.

INSTRUCTIONS FOR PREPARING SLOW ROASTED PORK SHOULDER

This Royal Crown of Roast Roast with Stuffing is truly a majestic and impressive dish! And the taste is just amazing. Be sure to special-order the crown roast from your butcher in advance. Holiday magic on a platter. Amazing.

Royal Crown Roast of Pork with Stuffing

onion (white or yellow, chopped)

unsalted butter (divided, 6

tbsp sage (fresh, chopped)

tbsp rosemary (fresh, chopped)

tbsp thyme (fresh, chopped)

tbsp apple cider vinegar

white wine

bread

lb pork

celery (chopped)

cranberries

tsp Kosher salt

sage (finely chopped)

tsp black pepper (freshly ground)

thyme (finely chopped)

chicken stock

apple cider

Coarse sea salt (for seasoning the final, cut chops)

tsp corn starch (combined

unsalted butter

Cook breadcrumbs and 1 tsp salt in 6 tbsp butter in a large nonstick skillet over medium heat, stirring, until golden and crisp, about 15 to 20 minutes.  Set aside.

Meanwhile, cook onions with ¾ tsp Kosher salt in 6 tbsp butter in a large skillet or pan over moderate heat, stirring occasionally, until pale and slightly golden, about 15 to 20 minutes.

Add the sage, rosemary, thyme, and 1 tsp black pepper to the onions and cook, stirring, for 2 to 3 minutes.

Add vinegar and wine and bring to a boil, stirring occasionally, until the liquid is evaporated, then remove from heat.

In a large bowl, add the onion mixture and stir in the ground pork (uncooked), celery, cranberries and toasted bread crumbs.

MAKE THE STUFFING

Preheat to 350° F.

Stir together salt, pepper, sage, and thyme in a small bowl, then rub over outside and bottom of the roast.

Place the roast in a roasting pan and mound about 2 cups stuffing loosely on the top, between the bones.  Tightly cover the bones and the stuffing with foil. Add the stock and apple cider to the pan.

Transfer remaining stuffing to a buttered 2-quart baking dish and cover with foil. Refrigerate until ready to bake.

Insert an instant-read thermometer 2 inches into the center of the meat (do not touch bones). Roast pork in the lower third of the oven.  Roast until internal temperature reaches 155°F, about 2¼ to 2¾ hours total. IMPORTANT: Check the pan approximately every 30 minutes, if the liquid is getting thin, add more stock, usually about ¼ cup each time.

After 2 hours, remove the foil from the roast and place the additional stuffing in the oven (this will be about 30 minutes before the roast is done). Once the roast has reached 155°F,  remove from the oven.  Take off the foil from the stuffing and increase oven temperature to 400°F and continue to until the top is crisp, 15 minutes more.

When you remove the roast from the oven, let it rest in the pan for 10 minutes and then use a large flat spatula to transfer to a platter and let stand for another 20 minutes.

COOK THE ROAST AND STUFFING

While the roast is resting, make the sauce by transferring the juices from the roasting pan to a fat separator, or a glass jar and skim off the fat.

Place the roasting pan across two burners on the stove.  Turn to medium-high heat on both burners.

Add the wine and the stock and bring to a boil and cook until reduced slightly, about 3 to 5 minutes.   Use a wooden spoon to deglaze the pan, scraping up bits stuck to the bottom.

Add the pan juices and the corn starch slurry.  Stir and cook until slightly thickened, about 3 to 4 more minutes.

Remove from heat and stir in butter and season, to taste, with salt and pepper.

Strain the sauce into a gravy boat.

MAKE THE SAUCE/GRAVY

Carve pork between the bones. Sprinkle each chop with a pinch of coarse sea salt.

Serve warm with the stuffing and the sauce/gravy.

SERVING THE ROAST

https://embed.mediavine.com/videos/tuylmq71mydptfb3snnh

Instructions for Making Royal Crown Roast of Pork with Stuffing has Kris and Wesley from "How To Feed a Loon" making this show-stopper of a roast. Perfect for holiday entertaining. Use their easy-to-follow steps for making the most majestic roast of them all.

INSTRUCTIONS FOR MAKING ROYAL CROWN ROAST OF PORK WITH STUFFING

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Top 2 crown roast recipes from across the web

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Slow Roasted Pork Shoulder

Royal Crown Roast of Pork with Stuf...

The most viewed crown roast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine