Imagine a showstopping centerpiece that combines the regal presentation of a crown roast with the bold, smoky essence of ancho chili - a dish that transforms an ordinary dinner into an extraordinary culinary experience. This Mexican-inspired pork roast isn't just a meal; it's a flavor adventure that will have your guests talking for weeks. With its stunning circular shape, rich spice blend, and mouthwatering aroma, this recipe promises to elevate your cooking game from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 1 crown roast of pork (about 8 lbs)
- 3 tablespoons ancho chili powder
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (sage, thyme)
Instructions
- Remove the crown roast of pork from refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the oven to 375°F (190°C). Position the oven rack in the lower third of the oven.
- In a small bowl, mix ancho chili powder, olive oil, salt, and pepper to create a robust spice rub.
- Pat the pork roast completely dry with paper towels to ensure proper seasoning adherence and crispy exterior.
- Generously massage the ancho chili spice mixture all over the roast, making sure to coat every surface evenly.
- Sprinkle fresh chopped sage and thyme over the seasoned roast for additional aromatic depth.
- Place the crown roast in a large roasting pan, with the bone tips pointing upward. If desired, cover the bone tips with aluminum foil to prevent excessive browning.
- Insert a meat thermometer into the thickest part of the roast, avoiding contact with bone.
- Roast in the preheated oven for approximately 2 hours, or until the internal temperature reaches 145°F (63°C).
- Every 30 minutes, baste the roast with its own juices to maintain moisture and enhance flavor.
- Once cooked, remove from oven and let rest for 15-20 minutes, allowing juices to redistribute throughout the meat.
- Carefully transfer to a serving platter, garnish with additional fresh herbs, and carve between the bones to serve.
Tips
- Temperature is Key: Always let your roast come to room temperature before cooking to ensure even heat distribution.
- Dry Means Crispy: Pat the meat completely dry before applying the spice rub to achieve a perfectly crisp exterior.
- Spice Massage Technique: Don't just sprinkle the spices - massage them into the meat to maximize flavor penetration.
- Basting is Crucial: Baste every 30 minutes to keep the roast moist and intensify the flavor profile.
- Resting is Essential: Allow the roast to rest 15-20 minutes after cooking to let the juices redistribute, ensuring each slice is succulent and tender.
- Bone Tip Protection: Cover bone tips with foil to prevent excessive browning during the long roasting process.
- Precision Matters: Use a meat thermometer to hit the perfect 145°F internal temperature for juicy, perfectly cooked pork.
Nutrition Facts
Calories: 850kcal
Carbohydrates: 5g
Protein: 81g
Fat: g
Saturated Fat: g
Cholesterol: 200mg
