Easy Crown Roast of Pork
A pork crown roast cooks low and slow, then finishes hot for tender chops with a beautifully browned crust.
Prep 5 min · Cook 2 hr 10 min · Total 2 hr 45 min · Makes 12 to 20 chops
Ingredients
- One 6- to 10-pound crown roast of pork
- Kosher salt and freshly ground black pepper
Directions
- Heat the oven to 250 degrees F, with the rack positioned in the center. Coat the pork generously all over with salt and pepper, then set it on a wire rack inside a rimmed baking sheet.
- Move the roast to the oven and cook until the meat reaches an internal temperature of 140 degrees F, about 2 hours. Take it out of the oven and cover it loosely with foil for at least 15 minutes and up to 45 minutes.
- While the pork rests, raise the oven heat to 500 degrees F. Put the roast back in the oven and cook until the outside is browned and crisp, about 10 minutes.
- Take the roast out of the oven, cover it loosely with foil again, and let it rest for 15 minutes. To carve, cut between the ribs, then serve.