I was challenged for a Christmas party, I called my good friend Ken Silva (aka Silver Fox) and told him what I was going to do and that I needed his Thanksgiving stuffing that he uses for his Turkey. So as usual the Silver Fox complied and I went to work on the smoked crown pork roast. I ordered the roast from Snake River Farms, and they delivered it thru the mail brilliantly to my door step packed and ready for the brine. I would highly recommend them, they provide an excellent meat product.
First thing you want to do is get your roast into a brine. I use apple cider in this recipe and it really turned out great.
Let it cool, then add 4 more cups of water, the remaining 2 cups of apple cider into a plastic container. Cover and let sit in cool place, outside if it is cold enough or a refrigerator for 8-12 hours. I usually do it all night.
Remove the meat from the brine, wash off with cold water then pat dry with paper towels and let air dry for 30 minutes.
While the roast sits I get working on the Silver Fox Stuffing. I make basically two batches, one for my crown roast and one for an extra dish because you cannot get your entire dish into the roast.
Silver Fox Stuffing
In a large sauce pan, melt butter on medium heat, sauté sausage, until broken up for only about three minutes, then add the onions, celery and cook until translucent. Add apple and raisins, combine dressing mix, stir in chicken broth gradually and blend lightly. Place dressing in greased casserole dish, cover and bake for 45 minutes. Uncover last 10 minutes for crisper tops.
Sometimes the Silver Fox puts the stuffing in the 8 spot cupcake muffin pan covered, and served individually.
I get my smoker going to about 220 degrees, I use my Traeger for this roast. However, I have to spice up my pork.
Mix it up and spread over your roast with a brush.
Put roast directly on the smoker so you get equal smoking thru out the roast. You are going to cook the roast for up to 4 hours or 140 degrees whatever comes first. Slow and easy.
Once the roast reaches 140 degrees remove onto pan and wait for 10 minutes.
Get your cutting board and make your incisions in between the bones. We make a nice video of Big Wayne doing the process below.
If you follow this, you cannot go wrong and you will be the hero of the Xmas party. The brine keeps the pork moist, you can see the perfect smoke ring on the outside.
Give it a try and be patient, great meat needs attention. Slow and easy.
The Hunting chef