Pork Crown Roast on the Grill

Pork Crown Roast on the Grill

The Spruce / Sabrina Baksh

  • Total: 3 hrs
  • Prep: 30 mins
  • Cook: 2 hrs 30 mins
  • Servings: 5 to 7 servings
Nutritional Guidelines (per serving)
956 Calories
56g Fat
7g Carbs
95g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 5 to 7
Amount per serving
Calories 956
% Daily Value*
Total Fat 56g 71%
Saturated Fat 16g 82%
Cholesterol 293mg 98%
Sodium 1086mg 47%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 9%
Protein 95g
Calcium 141mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a fantastic way to prepare a pork crown roast. The roast is marinated, placed onto the grill, basted with a sweetened glaze, sliced, and then served with a delectable sauce. Perfect for the holidays or any special occasion. 


  • 1 pork crown roast (10 to 12 bone)
  • For the Marinade:
  • 1/3 cup/80 mL olive oil
  • 1/4 cup/60 mL gin
  • 1/4 cup/60 mL fresh oregano (chopped)
  • 1 lemon (juiced)
  • 2 teaspoons/10 mL Worcestershire sauce
  • 1 1/2 teaspoons/7.5 mL salt (sea salt)
  • 1 teaspoon/5 mL fresh thyme
  • 1/2 teaspoon/2.5 mL mild chili powder
  • 1/2 teaspoon/2.5 mL black pepper
  • For the Glaze:
  • 1 cup/240 mL​ fig preserves
  • 2 tablespoons/30 mL water
  • 1 tablespoon/15 mL gin
  • For the Sauce:
  • 1 small shallot (finely chopped)
  • 2 tablespoons/30 mL olive oil
  • 1 lemon (juice and zest)
  • 1 1/2 cups/260 mL chicken broth
  • 2 tablespoons/30 mL mustard (Dijon)
  • Optional: 1 tablespoon/15 mL white wine
  • 6 to 8 whole peppercorns
  • 1/2 teaspoon/2.5 mL salt (sea salt)
  • 1/4 cup water
  • 1 teaspoon cornstarch (heaping)

Steps to Make It

Marinate the Roast

  1. Combine marinade ingredients in medium plastic or glass bowl. Stir ingredients until well mixed through.

  2. Place roast into a large resealable plastic bag. 

  3. Pour marinade ingredients into bag making sure only the meat portion is covered. 

  4. Seal and place into the refrigerator in a standing position, meat side on the bottom, bones on top. 

  5. Marinate for 4 to 6 hours.

Prepare the Glaze

  1. Simply add all glaze ingredients to a saucepan and simmer until fig preserves are melted through. 

  2. Once all ingredients are well combined, remove the pan from heat and let glaze cool to room temperature before using. 

Grill the Roast

  1. Preheat grill for medium-high heat. 

  2. Remove crown roast from bag and discard marinade. 

  3. Wrap each bone with aluminum foil, so they do not burn during the cooking process.

  4. Place roast onto the grill and cook over indirect heat for 2 to 2 1/2 hours, depending on the size and thickness of the roast. 

  5. Toward the last 40 minutes of cooking, baste with fig glaze continuously.

  6. Once the meat reaches 160 to 165 F in multiple locations, it is time to take off the grill. 

  7. Place onto a large cutting board and tent with aluminum foil. Let rest for 10 minutes before carving.

Prepare the Serving Sauce

  1. Heat olive oil in a large pan. 

  2. Add shallots and cook for 2 to 3 minutes constantly stirring, add chicken broth and bring to a light bubble for 1 to 2 minutes. 

  3. Add remaining ingredients and let simmer for 8 to 10 minutes, stirring occasionally. 

  4. To thicken the sauce, simply combine 1/4 cup/60 mL of cold water with 1 heaping teaspoon of cornstarch in a small dish. 

  5. Increase heat to medium-high on the stove, letting the sauce come to a bubble. 

  6. Slowly pour in cornstarch mixture, making sure to stir so lumps do not form. A whisk is your best friend for this job. The sauce should thicken quickly. Once this happens, remove the pan from heat.


  • To serve, cut away the twine used to secure the the roast. Remove foil from bones, and cut each portion between the bone, exposing a nice thick bone-in chop. Top meat with sauce and enjoy with your favorite side dishes. 

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