Summertime alcoholic slush that is incredibly cooling!
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 10 |
Ingredients
- 3 tablespoons butter
- ¾ cup chopped onion
- ½ cup peeled, cored and chopped tart apple
- ¼ cup chopped celery
- 1 pound ground pork
- ½ pound ground seasoned pork sausage
- ½ cup fresh bread crumbs
- ½ cup chopped parsley
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground black pepper
- ½ teaspoon dried sage
- 9 pounds crown pork roast
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place a rack in a shallow roasting pan.
- Melt butter in a large skillet over medium heat until foam subsides. Sauté onion in hot butter for about 5 minutes. Stir in apple and celery; sauté without browning, about 5 minutes more. Transfer onion mixture to a large mixing bowl.
- Add ground pork, sausage meat, bread crumbs, parsley, salt, pepper, and sage to onion mixture in the bowl; mix gently but thoroughly. (To taste for seasoning, fry a small ball of stuffing in the skillet until pork is cooked through.)
- Fill the center of the crown with stuffing, mounding it slightly. Cover stuffing with a round of aluminum foil; wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off. Place the crown on the rack in the prepared pan.
- Roast pork in the center of the preheated oven for about 3 hours, removing foil from stuffing about 30 minutes before pork is done to allow the top to brown. An instant-read thermometer inserted into the center of meat near the bone should read at least 145 degrees F (63 degrees C).
- Carefully transfer pork to a large, heated, circular platter. Remove foil from the ends of the chops and replace with paper frills. Let pork rest for about 10 minutes before carving and serving.
- Insert a large fork in the side of the crown to steady it, then use a large, sharp knife to cut down through each rib to detach the chops. Serve 2 chops per person accompanied by a generous serving of stuffing.
Nutrition Facts
| Calories | 971 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 339 mg |
| Dietary Fiber | 1 g |
| Protein | 96 g |
| Saturated Fat | 21 g |
| Sodium | 819 mg |
| Sugars | 2 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
Made this for Christmas Dinner was great loved the Sausage Stuffing.
I made it for Christmas this year my first time. It’s delicious. I just added the ground pork sausage and bacon strips. Yummy! Baked it for 3 hours at 375F and it’s so juicy. Love it!
I don’t often make meat dishes like this, but decided to try it for Christmas dinner. We served 15 adults and 5 kids from an 18 bone crown and a double order of the stuffing. Everything went, and many compliments received!
AWESOME!
Too bad you only offer 5 stars; I would give it at least 100 stars!!
Surprisingly easy and tasted great. I did end up putting it back in for another hour. The center wasn’t completely done. It was never frozen, but it was slightly larger.
It was a big hit at Christmas dinner. I cooked it to 165 and it came out perfectly. I cooked it on my Big Green Egg and added some apple wood for a light smoke flavor. The roast was moist and tender and the stuffing was amazing.
This was greeted with a LOT of enthusiasm by my family. I only made one change by adding prepackaged stuffing crumbs instead of fresh bread crumbs, a personal preference. Everything else was made exactly as the recipe indicated and we couldn’t have been happier. Thanks for using simplicity in a recipe that usually intimidates many cooks!
It was an easy meal to prepare and I was thrilled with the amount of meat available. I am not sure if I did the stuffing wrong but there didn’t seem to be much room to add the stuffing on the roast. All in all turned out excellent, very tasty and enjoyable.
This was a hit at New Year’s dinner! I cooked some of the stuffing in tin foil along side the roast. It took about ½ longer to cook than the recipe called for, but was juicy and moist and delicious! Thanks! It was beautiful to look at as well as to eat!
Made for Christmas dinner and it was excellent!
I was so excited to try this recipe because we love pork and the reviews were great. I was thinking I’d make it in addition to the turkey and dressing for our 20+ Thanksgiving guests. I’m glad I tried it beforehand because my results were not what some others experienced, and I’ve been cooking and entertaining for several decades. Perhaps my butcher didn’t select or prepare the pork ribs properly, but my roast was not very tender or flavorful, despite reducing the cooking time significantly based on the users’ reviews. The dressing was pretty tasty, but I’d add more breadcrumbs and/or apples to give it a softer texture. Bottom line–it may turn out great for you, but if preparing it for a special meal, you should test it before the big day….
I like this recipe unstuffed. I like to season the roast with a rub of olive oil, Emerils, salt and pepper. Cover the bones with aluminum foil. I like to preheat the oven to a hot 450 then place the roast in and immediately turn the oven to 350 and depending on the weight (mine was 11 lbs) cook for 2 1/2 to 3 hours. Remember the temp will continue to climb when you take it out to rest. Most important of all, LET IT REST! Don’t be afraid of this relatively inexpensive, festive and delicious entree!
Served this wonderful roast to 10 family members, three of whom are chefs, they could not sing enough praise. Definitely want to have a meat thermometer on hand and let the roast rest to avoid overcooking. One small addition, 1/2 cup dried apricots.
I fixed this for New Years Eve dinner and it was outstanding. My first time cooking a crown roast; The Dirty Rice is wonderful, I used Italian sauage instead of giblets. The Cerolo mustard sauce is out this world. I really impressed my company and they told me they felt like they were at a 5 star restrauant.
Stuffing was delicious I added craisons too! I cooked it seperately and then put it inside the crown roasst. That is what the butcher recommended and I am really glad I did. Internal temp of 175 is way over done. Take it out at 160 and let let sit. Perfect!
Delicious!!
This was okay but I just don’t think that the sausage filling was really stuffing. I was wanting stuffing so I ended up disappointed.
Don’t waste your time or money on this recipe. The “stuffing” was not good. Made this for family Christmas dinner and no one ate very much, especially the “stuffing.” It was embarrassing. By the way, I am a good cook.
First time making crown roast, I made it for Easter and everyone loved it. The butcher seasoned it for me. I didn’t put the ground pork in the stuffing just the sausage, sounded to salty to me otherwise. Wonderful combination in the stuffing with the apple, pork and sage.
Easter will never be the same boring meal again. This was a magnificient hit in my house. Beware of the center getting done. Use your thermometer and you should be fine.