Crown Roast of Pork
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also if you want it to look a bit nicer as well, id wrap aluminum foil around the bones so they dont char or burn.. this just helps with the visual appeal..
i am looking to do the same thing. I am wrapping the tips of my bones with foil to prevent browning. I plan on cooking to 145 and checking about an hour or so at 400degrees
then sauteeing assorted sliced roated root veggies(carrot,turnip,rutabega,etc) and placing them in the center of the ring/roast
then i will take it to my mom's house and place it back in a pre-heated 350-oven for another hour and then letting it rest
I can relate, Mike. It is even that way with chicken!
If you are in the US I have two words for you in terms of finding good bone-in pork, all sizes, at good price: Costco. You'll have to do a little frenching and bending and tying to make a crown but the meat is there. One thing, though, is that at my Costco they don't crack or remove the chine unless asked.