Ancho Chili Scented Crown Roast of Pork
Submitted by shi
Majestic crown roast of pork glazed with ancho chili, honey, and bourbon marinade, roasted until the bones stand proud and the meat carves like butter.
YIELD
12 servingsPREP
60 minCOOK
120 minREADY
180 minThis showstopper roast commands attention: a crown of pork ribs standing tall, basted with a glossy marinade that marries sweet honey, tangy tomato, and the deep, raisiny heat of ancho chilies.
Bourbon sneaks in at the end, adding smoky complexity without shouting.
The genius move is roasting the crown on its own chine bone, which lifts the meat off the pan and prevents scorching while the vegetables underneath caramelize into the foundation for a rich pan gravy.
Pro Tips
- Butcher prep is key: Ask your butcher to tie the crown and give you the chine bone separately (you’ll use it as a roasting rack).
- Baste frequently: Brushing the marinade every 15-20 minutes builds layers of flavor and keeps the lean loin moist.
- Temperature matters: Pull the roast at 150°F internal temp; it’ll climb to 155°F while resting, landing at perfect medium.
- Make a roux: Cooking flour in pork fat creates a proper gravy base that won’t separate or taste starchy.
Variations
- Spice it up: Add a teaspoon of cayenne to the marinade for more heat.
- Apple glaze: Substitute apple cider for half the vinegar for a sweeter, fruitier profile.
- Stuffing center: Fill the crown’s hollow with cornbread dressing before roasting for an all-in-one presentation.
Ingredients
soaked in 1/2 cup of hot water until softened, seeds removed, pureed till smooth
Directions
Have your butcher tie the pork roast into the traditional crown roast shape, chine bone removed, split between the ribs to facilitate the formation of the crown shape.
Ask for the chine bone which will be used to roast the meat on to avoid burning the bottom.
In a saucepan over medium heat combine the puréed Ancho chili, tomato purée, honey, vinegar, Worcestershire, black pepper, ground cumin and garlic.
Bring the ingredients to a simmer and allow to cook for 20 minutes before removing from the heat and adding the bourbon.
Season the roast with salt and pepper and brush with Ancho marinade.
Place the chine bone in a roasting pan and place the pork roast on the bones: this will prevent the bottom of the roast from burning.
Place the roasting pan into the oven and cook for 20 minutes before turning the heat down to 350℉ (180℃).
Brush the roast at frequent intervals during the cooking process to keep the roast moist as well as perfumed with the spice mixture.
Add the roughly cut vegetable s and continue to cook until the roast reaches an internal temperature of 150 d egrees F.
Remove the roast from the pan and allow to stand for 20 minutes befor e carving.
While the roast is resting make the quick pan gravy by pouring off all of the r endered pork fat, leaving the rough cut vegetables in the pan.
Place the roasti ng pan on the stove top, turn the burner on underneath the roasting pan and con tinue to cook the vegetables with the chine bone.
Carefully deglaze the pan by adding the wine allowing most o f the liquid to cook off before adding the hot chicken broth, reducing the heat to a simmer.
Meanwhile in a small saucepan combine the 3 tablespoons of pork fat with the flour and cook gently to make a lig ht brown r roux, cooking about 3 to 4 minutes.
Using a wire whisk, add the roux to the simmering stock and whip the ingredients together to avoid lumping.
Add any remaining marinade to the gravy, then cook for 5 minutes before straining through a fine mesh strainer.
Serve the roast, by carving at the table, with the dressing and gravy on the side.
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