Author Notes
NOTE: Ask the butcher for a crown roast at least a day or two in advance. Aim for around 11⁄2 chops per person, or 2 chops per person if you want leftovers. Aromatics like minced garlic or chopped herbs can be added along with the salt and pepper if desired. To prevent the ends of the ribs from burning, you can cap each with a piece of aluminum foil. Reprinted with permission from The Food Lab: Better Home Cooking Through Science (W. W. Norton & Company, 2015) by J. Kenji Lopez-Alt. —Food52
Ingredients
- For the caramelized applesauce:
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4
Granny Smith apples, peeled, cored, and cut into1⁄2-inch cubes
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1/4 cup
packed brown sugar
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2 tablespoons
unsalted butter
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2 tablespoons
cider vinegar
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1/2 cup
apple cider
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Kosher salt and freshly ground black pepper
- For the crown roast of pork:
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1
crown roast of pork, 6 to 10 pounds (12 to 20 chops; see Note above)
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Kosher salt and freshly ground black pepper
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Caramelized Applesauce (recipe above; optional)
Directions
- For the caramelized applesauce:
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Toss the apple slices with the brown sugar in a bowl until evenly coated. Set aside.
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2. Heat the butter in a 12-inch nonstick or stainless steel skillet over medium-high heat until the foaming subsides. Add the apples and cook, tossing and stirring occasionally, until caramelized and softened, about 5 minutes. Add the vinegar and cider and cook, stirring occasionally, until the apples are broken down and the juices have thickened, another 5 minutes or so. Season to taste with salt and pepper.
- For the crown roast of pork:
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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.
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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.
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Carve by slicing between the ribs and serve, with the applesauce if desired.
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