Well friends……. it’s a giveaway day! BOOYAH! I’m partnering with Snake River Farms again to bring you a very special Easter treat, a Kurobuta pork crown roast! Ditch the tradish ham and make something extra special this year, a spice rubbed pork crown roast with fruit and nut stuffing, on us.
Disclaimer: this post is sponsored by Snake River Farms. I received a Kurobuta pork crown roast in exchange for a developed recipe and featured giveaway. The opinions and photos are all my own.
You guys, this pork is where it’s at. Snake River Farms Kurobuta pork is considered to be equal in status to “Kobe Beef.” They use only 100% purebred Berkshire hogs as mandated by the Japanese Ministry of Agriculture. Their line of product includes gourmet hams, pork bellies, hardwood smoked bacon, baby back ribs and more.
When given the chance, I KNEW I wanted to create a recipe for a Kurobuta pork crown roast. Cut from a 10 to 12 bone pork rack, this awesome roast is trimmed (or “frenched”) to leave the bones exposed for an impressive presentation. I created a smoky, spicy rub for the pork itself, created a little “basket” out of bacon for the center, and filled it with fruit and nuts tossed in honey and fresh orange juice.
The end result was phenomenal. By far the most pork flavored pork I have ever tasted. Is that a thing? Pork flavored pork? Anyways….. TONS OF FLAVOR HERE GUYS! Tender, juicy, smoky, spicy, sweet, tangy, awesome, delicious…… need I go on?
- 1 6 lb Snake River Farms Kurobuta pork crown roast
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon mustard powder
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon celery salt
- 1/4 teaspoon pepper
- 1 Tablespoon packed brown sugar
- 1 Tablespoon olive oil
- 1/2 cup dried tart cherries
- 1/2 cup dried apricots
- 1/2 cup whole raw pecans
- 1/2 cup whole raw walnuts
- 1 Tablespoon honey
- 2 Tablespoons orange juice
- 2 slices peppered bacon
- olive oil or pan spray
Stir together salt, and next 10 ingredients, through olive oil, together in a small bowl. Rub evenly over pork. Cover pork and refrigerate 4 hours, or overnight.
When pork is ready to prepare, preheat oven to 350 degrees F.
Adjust roast as needed, making sure that all of the bones are vertical, creating a crown. You may need to retie with baker's twine.
Stir together cherries, and next 5 ingredients, through orange juice together in a medium sized bowl. Set aside.
Create a basket in the center of your pork roast with the bacon, by making an X with the pieces and pushing the center of the X into the bottom center of the roast.
Fill the center with the fruit and nut mixture. It will overflow a bit, and that's okay.
Grease a baking rack with olive oil or pan spray and place inside of a baking pan. Set the roast on the rack. Cover each exposed bone with tin foil and tightly cover fruit mixture with tin foil.
Roast until internal temperature reaches 145 degrees F, about 90 minutes, basting roast after 60 minutes.
Remove from oven, remove tin foil, and let rest 10 minutes. Carve individual pork "chops" from roast.
Now for the giveaway! One lucky winner will receive a Snake River Farms Kurobuta pork crown roast, just in time for Easter! Giveaway will be open from Wednesday, March 25, 2015 to 11:59PM on Saturday, March 28, 2015. Winner will be announced on Sunday, March 29, 2015, and will ship out the next day, to arrive on Wednesday, April 1, 2015. Please enter with the Rafflecopter below. Good luck!
If you need one of these amazing roasts, like NOW, you can get free shipping on the Snake River Farms website using the code BUNNY at checkout.