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Dutch Oven Crown Roast of Pork Recipe

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This recipe for Dutch Oven Crown Roast of Pork, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathryn Christofferson
Added: Thursday, April 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crown Roast:
1 crown roast of pork
3 Tbsp olive oil
12 oz can apple juice concentrate
2 cinnamon sticks
6 whole cloves
2 tsp. rosemary
1 tsp. thyme
10 whole pepper corns

Seasonings:
1 Tbsp sweet Hungarian paprika
1 tsp each onion salt and garlic powder
1/2 tsp thyme
1/4 tsp each ground rosemary, sage, celery seed
2 tsp salt
1 tsp ground black pepper

Directions:
Directions:
Advance Preparation: In a small bowl combine ingredients listed under Seasonings. Mix completely. Pat roast dry of all excess moisture. Rub roast all over with olive oil then apply seasoning mix and work into the meat. Place roast in large ziploc bag and refrigerate for 12-24 hours. Let roast stand at room temperature for 1/2 hour prior to cooking. Wrap ends of the roast with foil to prevent burning. Place a crumpled piece of foil into the center of the roast. To a 14" deep Dutch oven add apple juice concentrate, cinnamon sticks, cloves, rosemary, thyme, and pepper corns. Bring to low boil using 22-24 briquettes bottom heat. Place crown roast in oven and cook using 10-12 briquettes bottom and 10-12 briquettes top (325 degrees), basting often with juice, until internal meat temperature reaches 165 degrees (about 3-4 hours).
Remove roast from Dutch oven and let rest for 5 minutes before carving.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is the Dutch oven dinner we ate at the Christofferson Cabin. We like to use this recipe whenever we camp.

 

 

 

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