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Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Crown Roast Of Pork

  Crown Roast   Seasonings
1 crown roast of pork 1 Tbs. sweet hungarian paprika
3 Tbs. olive oil 1 tsp. onion salt
12 oz. can frozen apple juice concentrate 1 tsp. garlic powder
2 cinnamon sticks 1/2 tsp. thyme
6 whole cloves 1/4 tsp. ground rosemary
2 tsp. rosemary 1/4 tsp. ground sage
1 tsp. thyme 1/4 tsp. celery seed
10 whole pepper corns 2 tsp. salt
    1 tsp. ground black pepper

Advance Preparation: In a small bowl combine paprika, onion salt, garlic powder, thyme, rosemary, sage, celery seed, salt, and pepper; mix completely. Pat roast dry of all excess moisture. Rub roast all over with olive oil then apply seasoning mix and work into the meat. Place roast in large ziploc bag and refrigerate 12-24 hours.

Let roast stand at room temperature for 1/2 hour prior to cooking. Then wrap the ends of the ribs with foil to prevent them from burning. Place a crumpled piece of foil into the center of the roast.

To a 14" deep Dutch oven add apple juice concentrate, cinnamon sticks, cloves, rosemary, thyme, and pepper corns. Bring to a low boil using 22-24 briquettes bottom heat. Place crown roast in oven and cook using 10-12 briquettes bottom and 10-12 briquettes top (325 F.), basting often with juice, until internal meat temperature reaches 165 F.

Remove roast from Dutch oven and let rest for 5 minutes before carving for service.

We usually accompany this roast with our Dutch Oven Stuffing.

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