Crown Roast , Pork , Apple , Sausage
Best for: A showpiece Christmas roast with a Southern-style dressing.
A crown roast makes the Christmas table feel dressed for the occasion before the first plate is passed. Apple-sausage dressing brings familiar comfort, baked separately so both the pork and dressing can finish just right.
Grill: Indirect heat at 325°F; dressing bakes alongside only if the grill has room, otherwise in a 325°F oven. Equipment: Large covered grill, roasting pan, probe thermometer, skillet, 9-by-13-inch baking dish, foil.
Ingredients
2 1/2–3 1/2 Hours Rest: 20 minutes. Total: 3 hours 30 minutes–4 hours 30 minutes.
Pork
- 1 butcher-tied crown roast of pork, 8–10 lb
- 2 tablespoons olive oil
- 1 tablespoon Diamond Crystal kosher salt (8.4 g)
- 2 teaspoons black pepper
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 3 garlic cloves, minced
Dressing
- 1 lb bulk raw pork breakfast sausage
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 3 celery stalks, diced
- 2 medium Granny Smith apples, cored and diced
- 8 cups dry, unseasoned bread cubes
- 2 cups unsalted chicken stock
- 2 large eggs, beaten
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon Diamond Crystal kosher salt (1.4 g)
- 1/2 teaspoon black pepper
Directions
Confirm the crown fits beneath the closed grill lid with airspace around it; preheat to 325°F indirect heat. Rub the pork with oil, salt, pepper, rosemary, sage, and garlic; wrap exposed bone tips in foil and place in a roasting pan with the center empty.
Roast indirectly for approximately 2 1/2–3 1/2 hours, rotating the pan once for even heat. Begin checking after 2 hours in several thick loin sections, avoiding bone; cook to 145°F before removing from heat.
While the pork cooks, brown the sausage in a skillet, breaking it into crumbles and verifying 160°F. Transfer to a large bowl; leave 1 tablespoon rendered fat in the skillet and discard the excess.
Add butter, onion, celery, and apples to the skillet and cook 10–12 minutes until softened. Toss with sausage, bread, stock, beaten eggs, sage, salt, and pepper; transfer immediately to the baking dish rather than stuffing the crown.
During the roast’s final hour, bake the covered dressing at 325°F for 35 minutes; uncover and cook 15–25 minutes more, until the center reaches 165°F. Use the oven if the grill cannot hold both pans with clear airflow, and keep finished dressing hot for service.
Rest the pork for 20 minutes, exceeding the required 3-minute minimum. Remove foil and twine, carve between the ribs, and serve with dressing on the side; spoon a small portion into the crown’s center only immediately before presenting it, if desired.
Grilling tip: Measure the crown and closed-lid clearance before purchasing so this centerpiece fits your cooker.
Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.
