Ingredients
Scale
For the brine:
- ½ cup coarse kosher salt
- ½ cup dark brown sugar
- 1 apple, sliced
- 1 medium onion, sliced
- 2 tbsp. peppercorns
- 6 garlic cloves, smashed
- Water to cover
For the pork:
- 1 pork crown roast, 10 bones minimum, Frenched and prepped by your butcher
- 1 tbsp. kosher salt
- ½ tbsp. rough ground black pepper
- 1 tbsp. garlic powder
- 1 tbsp. paprika
For the gravy:
- 2 12-ounce beers
- 2 stalks celery cut into 1-inch sections
- 1 onion, thick sliced
- 8 baby bella mushrooms, sliced thick
- 3 tbsp. flour
- 3 tbsp. butter
Instructions
- Place the pork inside of a pot large enough to completely cover it in water. Fill with enough water to cover and remove the pork.
- Add the salt and brown sugar to the pot. Bring to a boil and remove from the heat. Allow it to cool completely and add the rest of the brine ingredients to the solution.
- Place the pork back in the brine and refrigerate for the brining duration (12 to 48 hours).
- Combine all of the rub ingredients together. Cover the roast with the rub, making sure to get into all of the cuts and inside of the cavity as well. Allow to sit out on the counter for at least one hour like this.
- Prepare your Big Green Egg for indirect cooking at 350°. Just before placing the pork on the grill, add 3 to 4 chunks of smoking wood. I like to use a light smoking wood when cooking pork. For this, I used Barrel Proof Bourbon Barrel Smoking Chunks.
- Place the pork on a rack in a pan and pour one can of beer in the bottom. Place your thermometer probe(s) into the meat in the thickest part of the roast, near but not touching the bones. Place the pan in the center of the grill and close the dome.
- After 45 minutes, place the chopped vegetables into the pan with the beer. Pour the second beer over the top of the roast to run down into the pan. Close the lid and finish cooking.
- When the pork reaches an internal temperature of 142°, remove it from the Big Green Egg. Place the roast on a platter and loosely tent with foil. The internal temp will continue to rise to the required 145° minimum recommended temperature for pork.
- Strain the liquids and set the veggies aside. Return the pan to the Big Green Egg or to a stove top. Add the butter and flour and whisk to make a roux. Once the mixture has turned light brown, pour the reserved liquid back in the pan and whisk until it begins to thicken. Add the veggies back in and pour it all into a gravy boat or serving container.
- Slice the pork roast in between the bones and serve.
- Prep Time: 15 minutes
- Cook Time: 2.5 hours