Smoked Pork Crown Roast with Chorizo & Wild Rice Recipe

Ingredients

Pork Crown Roast

3.6 – 4 kg whole pork loin bone-in

Injection

280 ml apple juice, divided
¼ cup local honey
1 tablespoon salt

Seasoning

3 tablespoons raw sugar
1 tablespoon salt
1 tablespoon paprika
1½ teaspoons black pepper, coarse ground
1½ teaspoons chilli powder
1 teaspoon garlic salt
1 teaspoon dried parsley

Chorizo & Wild Rice Dressing

225 g raw chorizo, casing removed
1 tablespoon canola oil
½ cup diced carrot

Chorizo & Wild Rice Dressing

½ cup diced cremini mushrooms
¾ cup diced sweet onion
¼ cup chopped celery
4 cups cooked wild rice medley
Salt to taste

Equipment

meat syringe
cooking twine

Preparation

1. Trim the pork loin roast. Have the butcher remove the chine bone. Remove the membrane from the rib section. Remove any feather bones. Score a parallel line 4 to 5 cm from the rib tips. Cut out the meat between the ribs and scrape the bones.
   HOT TIP – There will be “feather bones” leftover after the butcher removes the chine bone. Just work around these bits of bone with a sharp boning knife and pull them out. This will make slicing much easier once the roast is one.
2. Inject the pork loin roast. Combine ¾ cup of the apple juice, honey, and kosher salt in a small pot over medium heat until the salt is dissolved. Allow to cool. Use a meat syringe to inject this solution into the pork roast, about 5 to 10 ml every inch in a grid pattern. Wipe excess injection from the roast, patting it dry.
3. Season the pork loin roast. Mix the dry seasoning ingredients in a small bowl. Reserve 1 tablespoon of the mix for basting. Lightly coat the roast with one tablespoon of canola oil. Slice the roast from between the bottom of the bones about halfway through to the bottom of the roast. Season roast all over and between the slices.
4. Tie the roast into a crown. Wrap the roast around so that the two ends meet in a circle with the rib bones facing outward. If it doesn’t bend enough, make your slices a little deeper to allow more flexibility.
5. Set up your Oklahoma Joe’s® Smoker and preheat to 160°C. Fill your charcoal basket with lump charcoal and mix in 6 to 8 chunks of hickory wood. Light the front right corner, close the lid, and leave the vent door wide open until the smoker reaches 120°C. Close the draft door and leave the vent fully open until the grill reaches 150°C. Start adjusting the vent, closing in small increments until your cooking temperature stabilizes between 160-170°C. Alternatively, you can build a base of coals and use small wood splits to fuel the fire instead.
   HOT TIP – Don’t forget your water pan when setting up your smoker. A moist cooking environment makes for better BBQ.
6. Smoke the roast. Once the smoker is preheated and the smoke is light or clear, place the tied crown pork roast on a rack in the centre of your smoker. Smoke the roast until it reaches an internal temperature of 60°C, about 2½ hours. After the first hour, occasionally baste with the remaining apple juice mixed with one tablespoon of the dry seasoning.
   HOT TIP – If using a drip pan to catch the drippings for gravy, make sure that the roast rests above the pan so all sides of the roast get to dance with the smoke.
7. Meanwhile, make the chorizo wild rice dressing. In a large skillet over medium-high heat, brown the chorizo and remove to a plate. Add one tablespoon oil and then sauté the carrots and mushroom for 3 minutes. Add the celery, onion, and sauté until the onion is tender and translucent about 5-7 minutes.
8. Return the chorizo to the skillet and toss to mix. Fold in the wild rice medley. Remove from heat and taste for seasoning.
9. Rest the roast for 10 minutes. Slice between the bones and serve with the dressing.