Use a thin bladed knife to remove the excessive fat from the
Pork Loin (1)
.To get the roast to form a shape resembling a crown you need to slice down each bone about an inch deep. This will allow it to roll end-to-end into a circle. To hold this shape tie a length of butcher twine around the roast and secure it tight. Now it’s ready for the seasoning.
All-Purpose Seasoning (to taste)
over the entire roast top and bottom being sure to get into all the nook and crannies. On top of that, layer on Killer Hog’s The BBQ Rub. These seasonings add savory, sweet and a touch of heat…perfect for pork!
Let the roast hang out on the cutting board for a few minutes while the smoker comes up to temperature and cover the bones with a little aluminum foil – this just keeps the bones from getting too dark.
For a Smoked Crown Roast of Pork, run the pit at 275 degrees F (140 degrees C) with apple BBQr’s Delight pellets for 2 hours. Center the crown roast on the cooking grate and insert a Thermoworks Chef Alarm Probe into the middle of the loin set for 140 degrees F (60 degrees C). When inserting the probe be sure not to hit bone or you’ll get false readings as it cooks.
To make the finishing glaze, combine the
Barbecue Sauce (3/4 cup)
Peach Preserves (2/3 cup)
over medium heat. Then, remove the mixture from heat and blend in the
Salted Butter (1/4 cup)
Brush the peach glaze over the Smoked Crown Roast of Pork and let it cook for another 10-15 minutes. At this point, the internal temperature should be right at 145 degrees F (65 degrees C).
Remove the roast from the smoker and allow it to rest for 15-20 minutes loosely covered with foil. Serve and enjoy!