Wednesday, December 5, 2012

Jamaican Jerk Crown Roast of Pork

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This is one main course that will surely impress everyone at the table. Just the sheer presentation is special for the holidays. For my Spice Up the Holidays Caribbean Dinner, I wanted a main entree that would wow my guests and this definitely did. Rather than resorting to the typical roast pork seasoning, I went the spicy route and used a Jamaican Jerk seasoning for a little extra heat. It was a Caribbean inspired dinner after all! A melange of spices including thyme, allspice, black pepper, cayenne, cinnamon and salt came together perfectly for this special roast. You can use the same seasoning on chicken or fish too!...

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.

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