Pork Crown Roast

published Dec 15, 2023
Pork Crown Roast Recipe
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pork crown roast on marble with pink marble background
Credit: Photo: Ryan Liebe; Food Styling: Rachel Perlmutter

Even though the best way to throw a dinner party is to keep things as easy as possible, that doesn’t mean you can’t have an impressive meal. A pork crown roast is an example of where easy doesn’t necessarily mean simple. 

Standing tall like a crown, this roast is an impressive choice for holidays and larger gatherings. It delivers juicy, tender pork chops for a crowd using our foolproof oven method of roasting the meat first at a higher temperature to achieve a golden crust, then finishing at a lower temperature to cook it evenly throughout. Round out the meal with a couple of sides like honey glazed carrots and get ready to wow your guests! 

What Is a Crown Roast?

A pork crown roast is a more elaborate version of a pork rib roast where two pork rib roasts are tied together to form a circular shape. Don’t worry — you can have your butcher tie and prepare the crown, so all you have to do is season and roast it. For a nice round crown shape, it’s best to do a full 12- to 16-inch pork chop crown roast to achieve the signature curve and shape. 

Credit: Photo: Ryan Liebe; Food Styling: Rachel Perlmutter

How to Order a Pork Crown Roast

Call your butcher and place a special order about a week in advance. Butchers typically don’t have pork crown roast ready to buy, although it is easy for them to order and prepare it.

Request a crown roast that weighs a total of 8 to 10 pounds, and let them know that you want two 8 chop racks of pork tied into a crown. Ask the butcher to french the bones (leaving the top portions of the bones exposed), remove the chine bone (this will make it easier to slice into chops once it is done cooking), and to trim any excess fat.

How to Cook a Crown Roast

  • Season and let the pork come to room temperature before roasting. Remove the crown roast from the refrigerator and season it with salt and pepper and a flavorful rosemary, garlic, and orange paste at least 1 hour before roasting to help ensure the roast cooks evenly and the seasoning has time to penetrate the meat.  
  • Start with a high-temperature oven sear. Preheat the oven to 450°F. Place the roast on a rack inside a roasting pan and cook in the oven for 20 minutes until golden-brown. 
  • Finish roasting at a lower temperature until desired doneness. Turn the oven down to 350°F and finish roasting at a lower temperature until the meat is 140°F to 145°F in the thickest part not touching the bone, about 1 to 1 1/2 hours more. 
  • Rest the pork after cooking, don’t slice into it right away. Letting the meat rest after it comes out of the oven allows the juices to redistribute throughout the cut. If you slice in right away, you will lose the extra juices to the cutting board and the meat won’t be as moist and tender. Remember also that the meat temperature will continue to go up slightly as the meat rests. 

How to Cut a Crown Roast

Impress your guests by cutting this showstopper right at the table. To slice, arrange the crown roast on a work surface or platter. Take a sharp chef’s knife and slice the crown roast evenly between each bone to create individual pork chops. 

What to Serve with Crown Roast

Pork crown roast pairs extremely well with almost any side. For a balanced meal, select one heavier dish like our fluffy mashed potatoes and then add a vegetable like roasted Parmesan asparagus or a kale and quinoa salad. 

Pork Crown Roast Recipe

It's easier than you think.

Prep time 20 minutes

Cook time 1 hour 20 minutes to 2 hours 20 minutes

Serves 12 to 16

Nutritional Info


  • 1 medium bunch

    fresh rosemary

  • 6 cloves


  • 2

    medium navel oranges

  • 1/4 cup

    extra-virgin olive oil

  • 1/2 teaspoon

    red pepper flakes

  • 1

    (8- to 10-pound) crown roast of pork (bones frenched, chine bones removed, excess fat trimmed, and roast tied into a crown; see Recipe Note)

  • 2 tablespoons

    kosher salt

  • 2 teaspoons

    freshly ground black pepper


  1. Prepare the following, adding each to the same small bowl as you complete it: Pick the leaves from 1 medium bunch fresh rosemary and finely chop until you have 1/4 cup. Mince 6 garlic cloves (about 2 tablespoons). Finely grate the zest of 2 medium navel oranges until you have 1 tablespoon.

  2. Add 1/4 cup extra-virgin olive oil and 1/2 teaspoon red pepper flakes, and stir to combine.

  3. Place a roasting rack inside a roasting pan. Pat 1 crown roast of pork dry with paper towels. Season all over, including the center from the bottom and the top, with 2 tablespoons kosher salt and 2 teaspoons black pepper. Rub the rosemary paste all over the meat, avoiding the exposed bones.

  4. Place the crown roast bone-side up on the rack. Let sit at room temperature for 1 hour. About 30 minutes before the roast is ready, arrange a rack in the middle of the oven, remove any racks above it, and heat the oven to 450°F.

  5. Roast until starting to turn golden-brown, about 20 minutes. Reduce the oven temperature to 350°F. Continue to roast until the pork registers 140°F to 145°F in the thickest part of the meat not touching bone, 1 to 1 1/2 hours more.

  6. Transfer the roast to a clean cutting board. Loosely cover with aluminum foil and let rest for 30 minutes. Uncover and cut off the kitchen twine. Cut between the bones into individual chops.

Recipe Notes

Ask your butcher: Order your pork crown roast with "the bones frenched," which means that the meat is removed from the top portion of the bones, exposing the bone. Have the butcher remove the chine bones and trim excess fat, then tie the roast into the crown.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days and are best kept in the crown shape and reheated together.