STUFFED PORK CROWN ROAST WITH GROUND PORK AND LAMB ENJOY DAN:

STUFFED PORK CROWN ROAST WITH GROUND PORK AND LAMB

                                                                                            by CHEF DAN:

Serves 6-8

PORK ROAST:

1-(5 POUND) crown pork roast about 8 chops

SIMPLE DRY RUB:

1/4-cup smoked paprika

2-tablespoons Quatre Esices (French 4 spice, cloves, ginger, nutmeg, and white pepper

2 tablespoons EACH garlic powder and onion and chili powder

1 tablespoon EACH cayenne powder, and kosher salt

FINISHING SAUCE:

1 tablespoon sumac

Home made fresh cranberry sauce

PREPARING THE STUFFING:

1.   2 tablespoons olive oil

2.   2 tablespoons EACH minced garlic and chopped thyme

3.   4 tablespoon chopped sage

4.   1-cip white wine

5.   Kosher salt and freshly ground black pepper to taste.

6.   1-1/2-pounds EACH ground pork and ground lamb

Combine all ingredients in a bowl and set aside.

PREPARING THE CROWN ROAST:

1.   Trim the crown roast if the butcher has not already prepared it.

2.   Clean the bones of meat with a boning knife (French term) and make small cut into meat between each rib so you can wrap into a circle.

3.   Rub all over the ribs with dry rub.

4.   With the ribs on the outside, wrap the rack around onto itself so he ends meet and secure with butcher twine, so it holds it crown shape.

5.   Cover ribs with tin foil.

THE TRAEGER GRILL:

1.   Start on smoke with the lid open, until the fire is established 5 minutes.

2.   Set temperature to 400 F and preheat with lid closed 10-15 minutes.

3.   Reduce heat to 325 F.

4.    Loosely fill the crown with the stuffing mounding it on top.

5.   Cover stuffing with foil and roast for 1-1/2-hours or until internal is 150 F.

6.   Remove to kitchen bread board and let rest for 15 minutes.

7.   Remove the foil covering the bones, but leave butcher string on roast until ready to carve.

8.   Serve with homemade cranberry sauce.

ENJOY DAN:                                                  BON-APPETITE!