I need some good seasonings for a pork crown roast and some things to put in it?

Answer 1

Can I come to your house for dinner? We had a crown roast of pork for Thanksgiving - my brother in law was the cook that day. He put a standard cornbread dressing in the center (I am sure you can find a recipe for one..) and seasoned the roast with poultry seasoning (sounds weird - but a good combination of herbs) extra rosemary and a little Tony Chachere Creole Seasoning - mmmm - was delicious.

Answer 2

I just cooked a pork roast on the grill. Cook it low and slow with plenty of garlic and Seasoned salt. I used a white wine for the cooking liquid. (acid in the wine helps tenderize the meat) Mine was on the grill for 4 hours with lots of smoke. I have a special pan that stays outside as they tend to get a little black from the smoke. I took it off when it was 160 internal allowed it to cool for an hour and then used 2 forks to "pull" the meat. mixed it with BBQ sauce best sandwich you could ever hope for. Watch the liquid make sure it doesn't all boil away. Best to cook this indirectly. Add the veggies for the last hour.

Answer 3

Good all round rub:
2cups sea salt
1 cup garlic powder
1/2 cup onion powder
1/4 cup celery salt
1/4 cup pepper.
If you want a bit of heat add 3TB red pepper.

Stuffing:
Dry bread, french is the best
eggs, cream or can milk, chicken broth and apple cider or juice
celery, onions, and apples
sweat veggies and apples in skillet till tender. Cube bread pour veggies and apples in bowl. Mix eggs milk,broth and juice and pour over bread. Let set for 1 hour. Put in butter baking dish Or in center of roast. Cook till set.

Answer 4

"Stuffed Crown Roast of Pork" - 8 servings

1 (6 lb.) pork crown roast (12 to 16 small ribs)
3 slices bacon
1/2 cup sliced green onion (scallions)
1/4 cup finely chopped celery
2 cups orange juice
1/4 cup chopped parsley
1/2 cup chopped dried apricots
1/4 tsp. thyme leaves; crushed
1/8 tsp. pepper
1 (8 oz.) pkg. herb-seasoned stuffing mix
1/2 cup chopped toasted almonds
1 (12 oz.) jar apricot preserves
4 tbsp. brandy
Celery leaves
Preserved kumquats

1) In roasting pan, place roast, bones pointing up. Cover bone tips with small pieces of foil. Insert meat thermometer into thickest part of meat, not touching bone or fat. Roast at 325* for 1 1/2 hours.
2) Meanwhile, in 10" skillet over medium heat, fry bacon until crisp. Remove bacon, reserving drippings in skillet. Drain bacon on paper towels; crumble and set aside. In hot drippings, cook green onion and celery until tender. Stir in orange juice, parsley, apricots, thyme and pepper. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes.
3) In large bowl, combine stuffing mix, nuts and bacon. Pour orange juice mixture over; toss to mix well. Spoon stuffing into center of roast, mounding it high. Cover stuffing with foil; roast 1 hour more. Remove foil from stuffing.
4) In small saucepan over medium-high heat, heat apricot preserves and 2 tbsp. of the brandy; brush over roast. Roast 30 minutes more or until thermometer reads 170*. Brush with preserves every 10 minutes; reserve 1/4 cup preserves.
5) Remove roast from oven; let stand 15 minutes for easier carving. Place on serving platter; surround with celery leaves and kumquats. Remove foil from bones. Heat reserved preserves mixture; pour remaining 2 tbsp. brandy over preserves mixture. Ignite; pour over meat.
(TIP: Before roasting, place a triple thickness of foil the same diameter as the roast under the meat to make transfer of roast easier.)
(TIP: Cut ends off preserved kumquats and scoop out center with a melon baller. Use to garnish ends of bones.)

Answer 5

Cavenders Greek seasoning is the best for everything!!!

Answer 6

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