Pork Crown Roast with Royal Glaze and Gravy

  • Yield : 8 servings
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 5m
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  • 2 tablespoons grill seasoning
  • 1 (7 to 8-pound) pork crown roast
  • 2 1/2 cups chicken broth, divided
  • 3 tablespoons spicy brown mustard
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup Canadian whiskey, divided (recommended: Crown Royal)
  • 1 teaspoon chopped garlic
  • 2 teaspoons chopped ginger
  • 1/3 cup apple butter
  • 1 bunch fresh parsley, for garnish


Step 1

Preheat the oven to 325 degrees F.

Step 2

Sprinkle the grill seasoning over the roast, making sure it is thoroughly seasoned. Place the crown roast into a roasting pan, bone ends up. Roast, uncovered, for 20 to 25 minutes per pound of meat, about 2 1/2 to 3 1/2 hours, or when the internal temperature is 150 degrees F. Make sure to baste with any pan drippings every 20 minutes for the first 2 hours. For the last hour of cooking, baste with the royal glaze. Wrap the bone ends with aluminum foil if they begin to brown too quickly.

Step 3

While the roast is cooking, whisk together 1 cup chicken broth, mustard, Worcestershire sauce, 1/4 cup whiskey, garlic, ginger, and apple butter in a saucepan and place over medium-low heat. Let simmer until thick and reduced by a third, 12 to 15 minutes. Brush the glaze onto the roast every 15 minutes for the last hour of cooking.

Step 4

Remove the roast from the oven, transfer to a serving platter, and let rest for 15 minutes before slicing. Garnish the platter with parsley.

Step 5

Place the roasting pan over medium heat and deglaze with the remaining 1/2 cup whiskey, scraping up the bits with a flat edged spoon. Add the remaining royal glaze, remaining 1 1/2 cups chicken broth, and let simmer until thickened and reduced by half. Pour into a gravy boat and serve with the roast.

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