Grilled Pork Crown Roast is perfect for the holidays and special occasions! I love making pork crown roast every chance I get, and the best part is that I can use my grill for cooking the main course while freeing up the oven for side dishes and desserts. This grilled pork crown roast is marinated in a citrus-herb mixture, then basted with a delectable maple-whiskey sauce as it cooks. You can serve this pork roast with most any side dishes, though I do recommend our twice-baked potato casserole.

What is a pork crown roast?

Pork crown roasts are made with 2 racks of bone-in loin chops. You will often find them pre-butchered and sporting French cut bones (cleaning the meat and fat off the bones). The butcher will make small slits in the roast so it can be easily manipulated into a circular shape. The roast is then secured with kitchen twine.

How to tie a crown roast:

You’ll need 1-2 racks of chops (also called tomahawk racks). The bones will have a thick layer of fat covering them. Remove that layer.
Next, turn the roast on its side so that the bone portion is facing upward. Now clean between the bones with the knife. This is known as the Frenching technique. Remove as much meat, fat, and cartilage from the bones as possible.
Next, flip the roast over. You’ll see a ridge of bone near the bottom of the roast. Make 1″ cuts in between each bone. This will allow the pork roast to bend.
Next, tie the roast. Our grilled pork crown roast recipe only calls for 10-12 bones, likely 1 rack. However, if you are doing more, you’ll need to stack one rack over the other, then tie the roast with kitchen twine.

Ingredients for Grilled Pork Crown Roast:

1 bone-in pork crown roast (10-12 bones)
Olive oil
Oranges (2 medium-sized)
Garlic
Fresh sage and rosemary
Onion powder
Salt and black pepper
Butter
Real maple syrup
Whiskey

Marinating:

Combine marinade mixture and gently work it into the sections of the meat. Place the roast into a large baking bag, seal it, and marinate in the refrigerator for 2-4 hours.

Grilled Pork Crown Roast — derrickriches.com

Grilling Pork Crown Roast

Preheat your grill for 350 degrees F or medium, indirect heat. Remember to keep a reliable instant-read thermometer nearby!
Wrap the bones with aluminum foil. Tie roast with kitchen twine.
Place roast onto the grill, and set a drip pan underneath the roast as pictured above. Cook pork roast for about 2-2 1/2 hours, or 14 minutes per pound of meat.
Heat maple-whiskey baste in a small saucepan.
Start basting the pork crown roast after the first hour of cooking time. Do this every 15 minutes until roast has reached an internal temperature between 150-160 degrees F. (depending on doneness preference).
Remove pork crown roast from the grill and place it onto a cutting board—tent with aluminum foil. Let the roast rest for 10-15 minutes.
Cut off the twine and remove the foil from the bones. Cut between bones to create individual rib chops. Serve with a compound butter or brown gravy. This grilled pork crown roast is also delicious with warmed fig jam or cranberry sauce.

Storing Leftovers:

Store your leftover grilled pork crown roast in an airtight container in the refrigerator for up to 4 days. Freeze them in vacuum-sealed bags for up to 3 months. Reheat in a skillet or stove-top.

Grilled Pork Crown Roast

Pork crown roasts are perfect for the holidays, but this recipe encourages you to take it out of the kitchen and put it on your grill. Not only does the open flame impart a delicious flavor, but it frees up your oven for side dishes and desserts. This crown roast is served with a easy festive fig sauce and will go with almost any side dish, though I do recommend twice baked potatoes.

5 from 4 votes

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Course: Main Dish

Cuisine: American BBQ, Fusion

Keyword: crown roast recipe, grilled pork crown roast, pork crown roast

Prep Time: 30

Cook Time: 2 30

Total Time: 3

Servings: People

Calories: 380kcal

Ingredients

1 bone-in pork crown roast 10-12 bones
For marinade:
2 tablespoons olive oil
juice of 2 oranges about 1/2 cup
1 teaspoon orange zest zest first before squeezing orange juice
4 garlic cloves minced
1 tablespoon chopped sage
1 tablespoon chopped rosemary
2 teaspoons onion powder
3/4 teaspoon salt adjust to your preference
1/2 teaspoon black pepper use less if preferred
For baste:
1/2 cup butter
1/2 cup real maple syrup
2 tablespoons whiskey

Instructions

Combine marinade mixture. If your crown roast is not tied, place it into a large glass baking dish. Pour marinade over the meat portion, cover with plastic and marinate for 2-4 hours in the refrigerator.
If your roast is already tied, you will need to gently work the marinade into the sections, place the roast into a large baking bag, and marinate in the refrigerator for 2-4 hours.
Preheat your grill for 350 degrees F or medium heat.
Wrap the bones with aluminum foil. Tie roast with kitchen twine.
Place roast onto the grill and cook for about 2- 2 1/2 hours, or 14 minutes per pound of meat.
Heat maple-whiskey baste in a small saucepan.
Start basting the pork crown roast after the first hour of cook time. Do this every 15 minutes until roast has reached an internal temperature of 150-160 degrees F. (depending on preference).
Remove pork crown roast from the grill and place onto a cutting board—tent with aluminum foil. Let the roast rest for 10-15 minutes.
Cut off the twine and remove foil from bones. Cut between bones to create individual rib chops. Serve with an herb compound butter or brown gravy. This grilled pork crown roast is also delicious with warmed fig jam or cranberry sauce.