Snake River Farms Kurobuta Pork Crown Roast
We collect a lot of cook books around here and if you shuffle through some of the 1950’s editions you’ll find recipes for a pork crown roast. This classic pork roast is sometimes shown with those paper “booties” that were once a sign of gracious living. Regardless of how it’s dressed, the pork crown roast looks like a great idea in 2014.
We’re happy to bring back this delicious product in the form of our Kurobuta Pork Crown Roast. Snake River Farms Kurobuta pork is 100% Berkshire, a heritage hog breed with more marbling than the pork purchased from most grocery stores. In addition, Kurobuta pork is a deeper red color, is more flavorful and is much jucier than “regular” pork.
This roast weighs in around 6 pounds and is cut from a full rack of pork that ranges between 10 to 12 bones in size. Someone commented recently that this looks like a dozen bone-in pork chops and that’s a fair assessment and a good point of reference when cooking this roast. Like our bone-in pork chops, it’s important to not overcook a Kurobuta pork crown roast.
While you can season, stuff and garnish this roast to your heart’s content, you will get fantastic results with simple kosher salt and fresh cracked black pepper. One of the best preparation methods we found online is from The Food Lab on SeriousEats.com. Since it is the Food Lab, you’ll find some great writing into the science of the pork crown roast and a complete recipe. We’re posting it below:
Preheat oven to 250°F and adjust oven rack to center position. Season pork roast liberally with salt and pepper and place on a wire rack set in a rimmed baking sheet. Transfer to oven and roast until internal temperature reaches 140°F, about 2 hours. Remove from oven and tent with foil for at least 15 minutes and up to 45 minutes. Meanwhile, increase oven temperature to 500°F. Return roast to oven and cook until crisp and browned on the exterior, about 10 minutes. Remove from oven, tent with foil, allow to rest for 15 minutes, then carve by slicing in between each rib and serve.
The pork is blissfully juicy and naturally sweet. You need no other sauce or embellishment on it. There’s a luxurious little fat cap around the exterior of each chop. I know you’re thinking you should cut it off and discard it. But honestly, it’s just a little bit of fat and it tastes so profoundly porky that it would be a crime not to eat it. After all, the holidays are all about indulging. Think of this as your little gift to yourself.
If you’re looking for a new center-of-the-plate star this Thanksgiving or if you just want to create a memorable dinner anytime this winter, consider the Snake River Farms Kurobuta Pork Crown Roast. It’s one idea from the 1950’s that’s worth bringing back home this holiday season.