I think I'm going to prepare a crown roast of pork again, if not more often. Presentation aside, the cut was so succulent and tender, making it easy for the jerk flavor to really come through. My friends took sections of the roast leftovers home and are still complimenting me on how delicious it was even days after initially serving. I served this with Puerto Rican rice, also known as Arroz con Gandules. I've made this several times and I really sure update the photo lol...
Jamaican Jerk Crown Roast of Pork
recipe adapted from AllRecipes
2 tablespoons dried minced onion
2 1/2 dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 tablespoons vegetable oil
9-11 pound crown roast of pork
Combine all the ingredients except the pork above into a small bowl.
Rub the spice mixture onto the crown roast of pork and allow to sit for 30 minutes to absorb the flavors in a v-rack set into a deep roasting pan.
Preheat oven to 350 degrees. Cover the exposed tips of the rib bones on the roast with foil to prevent burning.
After the pork has absorbed flavors, place the roast into the preheated oven and roast for 3 hours or until the internal temperature of the roast reaches 175 degrees. Remove roast from oven and allow to rest for 20-30 minutes for juices to redistribute before cutting and serving.