Smoked Pork Crown Roast with a Sage Pan Gravy

This holiday classic is cut from the loin of the pork. Carefully frenched rib bones are cut to form a circle with the bones pointing upward for a crowning presentation. Don’t let this dish intimidate you. Smoked Pork Crown Roast is easy to prepare.


For the Roast

1 crown roast
salt and pepper
pecan wood chips

For the Rub

5 garlic cloves, minced
3 tablespoons honey Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
fresh sage
dash black pepper

For the Pan Gravy

¼ cup butter
reserved drippings
handful fresh sage leaves
2 cloves garlic, minced
¼ cup flour
½ cup white wine
½ cup chicken broth
1 tablespoon fresh parsley, minced
salt and pepper

Ingredient Tips

Crown Roast

Special order your crown roast at least 1 week before your celebration. Ask your butcher to assemble the roast for you and grind the trimmings. Save the ground pork trimmings for another recipe.


  1. Preheat your smoker for 110°C. Set the rack at the lowest position and fill the water pan.
    HOT TIP – Using a water pan to add moisture to the smoke chamber is optional and can increase condensation. Adding spices, beer or wine to the water pan can be used to infuse an added layer of flavour into your food.
  2. Season your pork with a healthy dose of salt and allow the pork to rest at room temperature, covered, for 1 hour.
  3. When the smoker is heated, add a handful of wood chips to the smoker box.
  4. Mix the minced garlic, mustard, vinegar, brown sugar, sage and pepper in a small bowl. Brush the mixture over the entire crown roast.
  5. Place a digital thermometer along one section of the pork. Be sure not to press against the bone, as this will produce a false reading.
  6. Place the roast in the smoker and smoke until the internal temperature reaches 65°C.
  7. Remove from smoker and cover.
  8. Meanwhile, preheat your grill to 260°C. Grill the roast for about 5 minutes to add a bit more texture to the outer layer. Remove, wrap with foil and rest for 15 minutes.
  9. In a large skillet over medium heat, melt 1 tablespoon of butter. Add reserved drippings from the resting crown roast and fry the sage until crispy. Add garlic and cook for 30 seconds. Add the remaining butter and melt. Sift flour over the melted butter and mix to combine, cooking for about 30 seconds. Slowly whisk in the wine, making sure the flour doesn’t form lumps. Add broth and bring to a boil. Reduce heat to a simmer and allow gravy to thicken, whisking constantly for about 5 minutes. Add parsley and season with salt and pepper.
  10. Place your crown roast on a serving platter and garnish with fresh sage.
  11. Slice at each rib bone, removing cooking twine, as needed. Serve with pan gravy on the side.