Pork Crown Roast Recipe with Whiskey Glaze

Make this beautiful Pork Crown Roast recipe with Whiskey Glaze for Christmas, Easter, or any special occasion. You’ll love every bite of this juicy and tender pork topped with bold flavorful whiskey glaze. It’ll create an unforgettable experience that your guests will be talking about long after the Holiday dinner!

Crown Roast of Pork Recipe

A crown roast of pork is a perfect way to elevate simple pork ribs into an absolutely stunning meal! Two racks of ribs shaped into a crown and then roasted—it’s easier said than done!

My delicious whiskey glaze is sweet, mild spicy, and savory and makes each slice of pork taste heavenly. I brush it onto the meat during the roasting process, then make extra to serve with it. It adds so much flavor and moisture to the meat!

Tips for Beginners

• Crown Roast of Pork is 2 bone-in pork loin roasts. The rib bones have been frenched and the chine bones removed. The two roasts are then tied into a crown shape. It isn’t an easy task and the best thing to do is to ask your butcher (about 2 days ahead) to form the crown roast for you. 
• Plan on prepping the roast the day before serving. The roast needs to sit at least 6 hours before cooking, so it is best to prepare and let it rest overnight in the fridge.
• A good serving size is about 1 1/2 to 2 chops per person. A 7-9 pound roast will make 14-18 chops.

Recipe Card

Pork Crown Roast with Whiskey Glaze

4.58 from 33 votes

Prep: 30 minutes mins

Cook: 2 hours hrs

Rest: 6 hours hrs

Total: 8 hours hrs 30 minutes mins

Servings: 10 people

Author: Becky Hardin

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This Crown Roast of Pork is a beautiful main dish for Christmas and holiday dinners! You’ll love every bite of this juicy and tender pork topped with bold flavorful whiskey glaze.

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Ingredients 

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For the Roast:

• ▢ 7-9 pounds (1 roast) crown roast of pork (14-18 chops)
• ▢ 3 tablespoons Kosher salt
• ▢ 1 tablespoon ground black pepper
• ▢ 4 tablespoons unsalted butter softened
• ▢ chopped fresh parsley for garnish

For the Glaze:

• ▢ 2 cups Chicken broth
• ▢ 2 tablespoons dijon mustard
• ▢ 1 tablespoon Worcestershire Sauce
• ▢ ½ cup whiskey
• ▢ 1 clove garlic minced
• ▢ 2 teaspoon ginger paste or 1 teaspoon ground ginger
• ▢ ¼-½ cup honey
• ▢ ½ cup apple cider or apple juice
• ▢ ½ teaspoon kosher salt
• ▢ 1 tablespoon unsalted butter

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Instructions 

For the Roast

• Combine salt & pepper in a small bowl. Pat the roast with paper towels and rub with the salt/pepper mixture.

  Wrap kitchen twine twice around the widest part of the roast and tie it tightly. Refrigerate the roast uncovered at least 6 hours or up to 24 hours.
  3 tablespoons Kosher salt, 1 tablespoon ground black pepper, 7-9 pounds (1 roast) crown roast of pork
• When ready to cook, remove the roast from the fridge 30-60 minutes before cooking.

  Set oven rack to lower-middle position and heat oven to 450°F. Line a baking sheet with foil and spray a metal baking rack with nonstick spray.

  Set the rack over the baking sheet.
• Transfer the roast to the metal rack and brush with 4 tablespoons butter.
  4 tablespoons unsalted butter
• Roast the meat until the internal temperature registers 110°F on an instant-read food thermometer. It takes about 1 hour.

  Tip: Insert the food thermometer into the thickest part of the roast. It should read 110°F.
• While the roast cooks, prepare the glaze.
• Once the internal temperature of the roast registers 110°F remove the roast from the oven, and reduce the oven temperature to 325°F.

  Brush the entire roast with the glaze. Return the roast to the oven and cook, basting every 15 minutes with the glaze, until the internal temperature registers 140°F-145°F on the thermometer, about 1 hour. (Start checking the temperature of the roast after 45 minutes.).
• Transfer the roast to a carving board and brush with the glaze. Tent the roast loosely with sprayed foil. Allow the roast to rest 20-30 minutes before slicing.
• A few minutes before serving, reheat the glaze (on the stovetop or in the microwave).

  Remove the twine from the roast. Each rib bone will become its own chop, so use those as your guide while slicing. Use a carving knife to cut between the bones. Transfer meat to a serving platter and drizzle with extra glaze and chopped parsley.
  chopped fresh parsley

Directions for the Glaze:

• Combine all glaze ingredients except the butter in a medium saucepan. Set the heat to medium-high and bring to a boil. Lower the temperature to low and simmer until reduced by a third and thickened.
  2 cups Chicken broth, 2 tablespoons dijon mustard, 1 tablespoon Worcestershire Sauce, ½ cup whiskey, 1 clove garlic, 2 teaspoon ginger paste, ¼-½ cup honey, ½ cup apple cider or apple juice, ½ teaspoon kosher salt
• Remove from the heat and whisk in the butter until smooth. Begin brushing the glaze over the roast after the first hour of cooking (and after the oven temperature has been reduced to 325°F).
  1 tablespoon unsalted butter

Becky’s Tips

• Internal temperature of pork should reach 140°F. Use an instant read thermometer to check the temp.
• After roasting, tent with foil to rest for 20-30 minutes.

Calories: 535kcalCarbohydrates: 16gProtein: 43gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 137mgSodium: 2552mgPotassium: 794mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 4mgCalcium: 67mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Store

For leftovers, wrap each slice in aluminum foil and place them in an airtight container. Refrigerate for up to 3-5 days. Save the glaze in a separate container and pour over the slices while reheating. Reheat in the microwave in 30 second intervals or in the oven at 350°F until warm enough.

These Crown rib roasts take time to prepare and roast, and can be cooked and frozen. Once the crown roast is at room temperature, slice and wrap with foil. Place all the wrapped slices in a freezer-friendly container and store for up to 1 month. Thaw overnight and reheat.

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Serving Suggestions

I have a huge list of my best Christmas and Thanksgiving side dishes. My favorite is Irish Mashed Potatoes. Or if you want something a little fancier, my mashed potatoes with bacon and goat cheese is superb with this meal!

For vegetables I like to add Creamy Garlic Mushrooms and to add an extra crunch try my Brown Butter Glazed Carrots. I love this recipe for Easter too!

More holiday recipes to try

Cookie Cake

Hot Taco Dip

Buffalo Chicken Wrap

Bacon Wrapped Jalapeno Poppers

Crockpot Spinach Artichoke Dip

Tater Tot Breakfast Casserole

Rocky Road Fudge

Duchess Potatoes