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PorkCrown Roast

Difficulty 4/5
Prep time 90 mins

Cook time 140 mins
Serves 8-12

Hardwood Hickory

When you trim & form pork ribs into a crown & Traeger them for Christmas dinner, you’ll be the King of the BBQ.


10 lbs pork rib roast (about 12 to 14 ribs)

1/2 bunch thyme, leaves only

1/2 bunch fresh sage, leaves only

2 cloves garlic, gently smashed and paper removed

kosher salt

freshly ground black pepper

Extra-virgin olive oil

Apple Pecan Stuffing, see recipe

Gravy, see recipe

Watercress, for garnish


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Take crown roast of pork and if not already prepared, clean the bones of meat with a boning knife and make a small cut into the meat in between each rib so you can wrap it into a circle easily. Save the scraps if you want to make Pork Crown Roast Gravy

With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. If you are doing this by yourself, use a skewer to help hold its shape while you wrap the kitchen twine around the roast. Remove skewers.

Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.

In a small mixing bowl combine thyme, sage, garlic, and salt and pepper, to taste. Add oil, about 1 cup, and combine. Rub the pork all over with the herb mixture.

Fill the cavity with Apple Pecan Stuffing (if desired).

Cover the stuffing and the tips of the rib bones with foil then place the whole roast on Traeger and cook for 2 hours and 20 minutes, or until an instant-read thermometer inserted near the bone registers 150 degrees F when done.

About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from grill, loosely cover with foil and allow to rest for 30 minutes before cutting. 

Serve roast with apple pecan stuffing and pork crown roast gravy. Enjoy!

Recipe provided by Chef Tyler Florence. Check out his Instagram and Facebook for more recipes and food inspiration. 


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