Crown pork roast makes a majestic addition to special occasion dinners, with an impressive appearance that belies its easy preparation. Cooked like any other pork roast, this cut gets its kingly look from being formed into a circle, with the rib bones elegantly extended upward to form a "crown." The butcher will "french" the ribs, or trim back the meat to reveal the bones. The ribs form chops, making the roast easy to carve. After the roast is cooked, you can fill the center cavity with a side dish such as rice or stuffing, if you like.
Step 1
Place the edge of a large, sharp knife to the right of one of the rib bones.
Step 2
Slice straight down through the loin.
Step 3
Place the knife to the right of the next rib bone and slice straight down again, forming a chop.
Step 4
Continue moving around the roast, slicing out chops with one rib bone for smaller appetites and two rib bones for larger ones.
Tips and Warnings
- Make sure the butcher removes the chine bone, which will make it easier for you to carve the roast.
Things You'll Need
- Large, sharp knife
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