Post by BBQ Butcher on Dec 17, 2005 8:41:14 GMT -5
"I would like to know how to cut a pork crown roast. I have a full pork loin and want to prepare it for Christmas dinner. Thanks"
Cutting a Crown Roast of Pork at home is extremely difficult (and almost impossible) without the use of a 'band saw' capable of cutting through bone. Not only that, it usually takes two center cut pork loins to make a decent sized Crown Roast. Take a look at your pork loin....starting at the Rib/Blade End, count down 5-7 ribs..these are removed as a roast, because the eye is not pretty enough to be "Center Cut" (and the rib bones are smaller, also, making it hard to line up the other end). Now, place the finger of your left hand and place it on the 6th or 8th rib bone...take your right hand and follow the back bone down to the last rib bone before the Sirloin.....what you have between your hands will be the size of your roast that you will be working with.
From here, the chine bone has to be cut, this is to separate the rib bones from the backbone, and then the backbone removed, leaving you a nice center cut roast, normally 7 or 8 ribs. Now, score the meat between the rib bones on the back side, cutting in about approx ½ inch. Ok, twist the loin back wards so that the ribs are on the outside, and pointing UP, while the meat is on the inside of the roast. "IF" you can touch the ends of the rib bones together, tie the roast together the best you can using kitchen twine. A trick here is to poke a hole with the knife behind each end rib bone and put a piece of the twine through before you try bending it. You may need someone to do this for you as you are holding the meat together.
Now, let's "French" the ends of the bones. Cut down between each rib bone about 1". Now, cut all the meat out around those bones, on the sides, front and back. These can be covered with foil during cooking and then some paper trifles added as it is being served.
You've now got a Crown Roast of Pork. Not sure if your loin is big enough, but if it is...congratulations!
I like stuffing a Crown Roast with a regular bread dressing mixed with pork breakfast sausage, cooked separately. Why? Because anytime you actually stuff a Crown Roast, the meat will over cook before the stuffing gets done. For example: by the time 160° (a safe temp for stuffing) is reached the meat is at 165-170° internal, instead of 150-155°.
Cutting a Crown Roast of Pork at home is extremely difficult (and almost impossible) without the use of a 'band saw' capable of cutting through bone. Not only that, it usually takes two center cut pork loins to make a decent sized Crown Roast. Take a look at your pork loin....starting at the Rib/Blade End, count down 5-7 ribs..these are removed as a roast, because the eye is not pretty enough to be "Center Cut" (and the rib bones are smaller, also, making it hard to line up the other end). Now, place the finger of your left hand and place it on the 6th or 8th rib bone...take your right hand and follow the back bone down to the last rib bone before the Sirloin.....what you have between your hands will be the size of your roast that you will be working with.
From here, the chine bone has to be cut, this is to separate the rib bones from the backbone, and then the backbone removed, leaving you a nice center cut roast, normally 7 or 8 ribs. Now, score the meat between the rib bones on the back side, cutting in about approx ½ inch. Ok, twist the loin back wards so that the ribs are on the outside, and pointing UP, while the meat is on the inside of the roast. "IF" you can touch the ends of the rib bones together, tie the roast together the best you can using kitchen twine. A trick here is to poke a hole with the knife behind each end rib bone and put a piece of the twine through before you try bending it. You may need someone to do this for you as you are holding the meat together.
Now, let's "French" the ends of the bones. Cut down between each rib bone about 1". Now, cut all the meat out around those bones, on the sides, front and back. These can be covered with foil during cooking and then some paper trifles added as it is being served.
You've now got a Crown Roast of Pork. Not sure if your loin is big enough, but if it is...congratulations!
I like stuffing a Crown Roast with a regular bread dressing mixed with pork breakfast sausage, cooked separately. Why? Because anytime you actually stuff a Crown Roast, the meat will over cook before the stuffing gets done. For example: by the time 160° (a safe temp for stuffing) is reached the meat is at 165-170° internal, instead of 150-155°.