SERVES 10 TO 16
1 crown roast of pork, 6 to 10 pounds (12 to 20 chops; see
Note above)
Kosher salt and freshly ground black pepper
Caramalized Applesauce (recipe follows; optional)
Adjust an oven rack to the center position and preheat
the oven to 250°F. Season the pork roast liberally with
salt and pepper and place on a wire rack set on a rimmed
baking sheet. Roast until the internal temperature reaches
140°F on an instant read thermometer, about 2 hours.
Remove from the oven, tent with foil, and lets rest for at
least 15 minutes, and up to 45 minutes.
- Meanwhile, increase the oven temperature to 500°F and
preheat it. Return the roast to the oven and cook until
crisp and browned on the exterior, about 10 minutes.
Remove from the oven, tent with foil, and allow to rest
for 15 minutes. - Carve by slicing between the ribs and serve, with the
applesauce if desired.
Caramelized Apple Sauce
Pork and apples go together like Winnie the Pooh and
Piglet, and it’s tough to imagine one without the other.
Regular applesauce made by cooking down apples with a
bit of butter and lemon juice can be great, but I prefer to
add a bit more sweetness and acidic kick to mine. A touch of
brown sugar tossed with the apples caramelizes as the
apples cook, adding complexity and a hint of bitterness. The