Smoked Pork Crown Roast (Loin)

Name: Schweinerücken-Krone geräuchert
Total time: 6 h
Ingredients: 18 g Meersalz, grob; 12 g Schwarzer Pfeffer, grob gemahlen; 6 g Rosmarin, getrocknet und gemahlen; 5 g Knoblauchpulver; 5 g Brauner Zucker; 4 g Fenchelsamen, gemörsert; 3 g Senfpulver

Pepper CrustPorkHot SmokingHard6-9 hrs63-68 °C107-120 °CCherry + Apple

The pork loin in crown form is an impressive presentation piece that gains extraordinary depth and complexity through hot smoking. The herb and pepper spice crust seals in the juices and forms an aromatic bark. Ideal for festive occasions when you want to impress guests with a spectacular smoked dish.

Ingredients(for 1 kg)

Sea Salt, coarse18 g

Black Pepper, coarsely ground12 g

Rosemary, dried and ground6 g

Garlic Powder5 g

Brown Sugar5 g

Fennel Seeds, crushed4 g

Mustard Powder3 g

Instructions

Shaping and Seasoning

12-24 hours

Shape the pork loin into a crown, bend bones outward, and secure with kitchen twine. Mix all spices and massage the meat completely. Cover bone ends with aluminum foil. Rest in the refrigerator.

Acclimatization

1 hour

Remove the crown from the refrigerator and acclimatize at room temperature for 1 hour. Meanwhile, preheat the smoker to 107-120 °C and add cherry and apple wood.

Smoking

6-9 hours

Place the crown in the center of the smoker. Replenish wood every 60-90 minutes. Smoke until an internal temperature of 63-68 °C is reached at the thickest part of the meat.

Resting and Serving

20-30 minutes

Remove the crown from the smoker, remove foil from the bones, and rest loosely covered for 20-30 minutes. Remove kitchen twine and carve between the ribs to portion.

Pro Tip

Cover the bone tips with aluminum foil to prevent burning during the long smoking process. Remove the foil toward the end of cooking time for even browning.

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