Iberico Pork Corona RoastTake the grilling throne with this stuffed pork crown roast recipe. Brush on the homemade marinade, load up the middle of the crown with your favorite stuffing, and infuse it all with our signature wood-fired flavor.
- The Ribeye Club Iberico Corona rack
- 8 cups favorite stuffing, prepared according to package directions, or homemade
- 1 cup apple cider or juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme or rosemary, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup olive oil
Set the pork on a flat rack in a shallow roasting pan. Cover the end of each bone with a small piece of foil.
Using a pastry brush, apply the marinade to the roast, coating all surfaces. Cover it with plastic wrap and allow it to sit until the meat comes to room temperature, about 60 minutes.
You can also brush the marinade on the roast and return it, covered, to the refrigerator until ready to cook. Let the meat warm to room temperature before putting it on the grill.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Arrange the roasting pan with the pork on the grill grate and roast for 30 minutes.
After 30 minutes, reduce the grill temperature to 325℉. Loosely fill the crown with the stuffing, mounding it at the top. Cover the stuffing with foil. Alternatively, you can bake the stuffing in a separate pan alongside the roast.
Roast the pork for another 90 minutes. Remove the foil from the stuffing and continue to roast until the internal temperature of the pork reaches 150℉, about 30-90 minutes more. Make sure the temperature probe doesn’t touch the bone or you will get a false reading.
Remove roast from grill and allow to rest for 15 minutes. Remove the foil covering the bones, but leave the butcher’s string on the roast until ready to carve. Transfer to a warm platter.
To serve, carve between the bones. Enjoy!