Pork Crown Roast (1st Attempt)

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txpitdog
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Re: Pork Crown Roast (1st Attempt)

Postby txpitdog » Wed Jan 02, 2019 4:34 pm

Man am I glad you posted your crown roast. My wife happened to get a pork rib roast when meat was on sale and we weren’t quite sure what to do with it (except smoke it). Mine’s not the full crown roast but it was more than enough for our family.

We used a mojo recipe from online, except I smoked it on the WSM over hickory. I was apprehensive about the finishing temperature but when I saw your post and a few YT vids with taking it off at 140 as well, I felt better. Meat was initially pink when I sliced it, but not bloody, and it seemed to firm and whiten a bit between cutting and the dinner table. The mojo was a perfect fit to the meat and smoky flavor.

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oldusedparts USER_AVATAR
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Re: Pork Crown Roast (1st Attempt)

Postby OldUsedParts » Wed Jan 02, 2019 5:26 pm

Looks Delicious, PitDawg :tup: :salut: :cheers:
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Re: Pork Crown Roast (1st Attempt)

Postby spacetrucker » Wed Jan 02, 2019 7:02 pm

job done well!! SD :thap:
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rambo USER_AVATAR
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Re: Pork Crown Roast (1st Attempt)

Postby Rambo » Wed Jan 02, 2019 7:03 pm

Bossman, that is off the charts; Well Done! :chef:
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Re: Pork Crown Roast (1st Attempt)

Postby Txdragon » Wed Jan 02, 2019 10:26 pm

There's this huge stigma surrounding the consumption of pork that hasn't been cooked to death. You can eat solid cuts; chops, roasts, etc., basically anything but ground, cooked to medium. I go between medium rare and medium on thick cut loin chops quite frequently.
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