The centerpiece of this dish is a crown roast of pork. A crown roast of pork is a bone-in pork loin tied in a circle with the bones pointing upward, like the points on a crown. Bones should be French trimmed, or exposed, creating a handle for what will eventually be sliced into chops for individual plating. When cooked “hot and fast” in a smoker, the extra flavor element of smoke takes this dish traditionally cooked in an oven for holiday celebrations to a championship level.
YIELD: 12 SERVINGS • COOK TIME: 3 HOURS
BASIC PESTO
¼ cup (55 g) light brown sugar
¼ cup (72 g) kosher salt
2 tbsp (12 g) coarse ground black pepper
1 whole bulb of garlic, diced into small bits or chips (do not pulverize)
1 small package (or just over ¼ cup [7 g]) rosemary, stripped and finely chopped (place leftover stems to the side)
1 small package (or just over ¼ cup [10 g]) fresh thyme, stripped and finely chopped (place leftover stems to the side)
3–4 lengths (or 2 tbsp [2 g]) frest sage, stripped and finely chopped (place leftover stems to the side)
½ cup (120 ml) extra-virgin olive oil
VEGETABLES AND MEAT
2 lb (907 g) small red potatoes, skin on
1 lb (454 g) small white onions
1 lb (454 g) carrots
Sea salt
Extra-virgin olive oil
1 cup (226 g) Basic Pesto
1 (7–10-lb [3–4.5-kg]) 9–10-bone crown roast of pork
1–2 cups (237–473 ml) fruit juice (apple, white grape or cranberry)
1–2 cups (237–473 ml) water
2–3 pieces cherry wood
To make the pesto, add half of each of the pesto ingredients (except the olive oil) to a food processor. Using the food processor’s blade attachment, process the ingredients until they are finely chopped. Scrape the sides of the food processor and add the remaining half of the pesto ingredients. Continue to process the ingredients until it forms a paste. Scrape the sides of the food processor as needed. Add the olive oil and blend until the mixture emulsifies.
To make the vegetables and meat, preheat the smoker to 300 to 325°F (149 to 163°C).
Wash the red potatoes and cut into halves or quarters (½ to ¾ inch [1.3 to 2 cm]).
Peel the white onions and cut each in half. Peel the carrots, cut into 3-inch (7.5-cm) sections and split once or twice. Mix the veggies together, add a liberal amount of sea salt and toss.
Add a couple shakes of olive oil and toss. Add 2 to 3 tablespoons (28 to 42 g) of the pesto and toss. Cover and place in the refrigerator. Place the tied crown roast of pork on a clean surface. Wrap the exposed bones with aluminum foil.
Smear a heavy coat, about 1 cup (226 g) of pesto, all over the pork, making sure to coat the bottom and your fingers to gently push into all the crevices. Once the pork is covered thoroughly, add any of the remaining pesto to the vegetables.
In the bottom of a roasting pan, add the leftover stalks and stems from the fresh herbs, along with 1 to 2 cups (237 to 473 ml) of fruit juice. Add the same amount of water. Your goal is to cover the bottom of the pan with roughly ½ inch (1.3 cm) of liquid.
Place a rack in the pan and place the pork roast bones-up in the center of the pan. Surround the pork tightly with the vegetables. Place the pan in your smoker and add 2 to 3 chunks of cherry wood to the fire. After 1½ hours, remove the foil from the bones and pull the veggies back from around the roast. After 1 more hour, start checking for 140°F (60°C) internal temperature in the center of the loin meat. At 140°F (60°C), remove the roast to a flat surface and tent it with foil. Expect the temperature to rise to about 150°F (66°C).
Cover the pan of vegetables tightly with foil and leave them in the smoker for 20 to 30 minutes.