Directions: |
Directions:1. Score the fat cap in a diamond pattern
2. Place in blender the garlic, salt, pepper, thyme and olive oil -- pulse in short bursts until the garlic is chopped fine.
3. Sprinkle additional kosher salt on both sides of the pork roast.
4. Tie up into crown shape (may need to score the joints slightly to let them curve/bend).
5. Place crown upside down (meat up top, bones on bottom) on cookie sheet lined with parchment paper.
6. Pour 1/3 of the olive oil mixture over the bottom, flip roast crown over, and pour the rest of the mixture over the top. Make sure all of the roast is covered.
7. Marinate in fridge (covered with saran wrap) for at least 4 hours, or overnight.
8. Take pork out of fridge and set on counter about 5 hours before the cooking will start, to allow meat to come to room temperature.
9. Preheat oven to 250º
10. Place pork (uncovered) in oven and roast for 2-3 hours. Check core temperature -- it needs to be 150º
11. When core temperature is near to 150, remove from oven, raise temperature to 450º, and put pork back in for 10 minutes, to brown the exterior.
12. Remove roast from oven, cover completely with a foil tent, and let rest for 30 minutes, to allow the juices to reabsorb into the meat.
13. Prepare the boxed stuffing. Fill center of crown with stuffing, and serve the rest of the stuffing in a dish.
Garnish with rosemary stems and red fruits (plums, cranberries, cherries, etc.).
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