Cerdo Asado Corona (Crown Roast of Pork)
- 8 lbs pork rib roast about 8 - 10 ribs, ask your local butcher to tie into a crown for you
- 3 tablespoons fresh flat leaf parsley
- 1 tablespoon Fresh Rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon red pepper flakes
- 2 teaspoons oregano
- 1 teaspoon Fresh cracked pepper
- Zest of one lime
- 6 cloves of garlic
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- salt to taste
Cerdo Asado, whether it is a roast pork shoulder or crown roast, is a great choice for the holidays; a Latin inspired holiday, that is! Whether you go traditional or try a new recipe, the same cooking techniques most always apply. I find that during the holidays, we may like to try something new. This recipe merges everything you know about pork, with a twist.
I have prepared many Cerdo Asado, pork dishes during the holidays, but a crown roast was a new challenge. After some research, I found that my best choice was to roast the pork with the ribs side down. The fat layer on top melts down over meat as it cooks. You can't go wrong.
Add fresh herbs, garlic with a little acidity, and a sauce (paste) very much like chimichurri, and this roast pork will have you guests devouring it in no time.
- Remove any thick stems from the fresh herbs and transfer to the food processor. Add all of the remaining ingredients for the paste. Cover and pulse until a coarse paste. Use a rubber spatula to push the ingredients down the sides and process again. Taste for salt and transfer to a bowl.
- Place the pork roast on a baking sheet or in a baking dish, crown side up. Season generously, all over, with salt and pepper.
- Take the herb paste and pour it over the roast. Use your hands to work it into every exposed space and in between cuts of the pork. Cover and marinate overnight.
- Next day, Remove the roast from the refrigerator 1 hour before you cooking. Preheat oven to 475 degrees F.
- Place the roasting rack inside of roasting pan. Pour 4 cups of water into pan. Lay the roast, crown side down onto roasting rack. Take the excess herb paste left on the pan and spoon it over the top of roast. Roast for 25 minutes at high temperature. Then reduce the oven temperature to 350 degree F. and continue roasting for 1 1/2-2 hours or until the internal temperature reads 145 degrees F.
- It's a good idea to rotate your roast after the first hour. After that first hour at 350 degrees, check the temperature of the roast every 10-15 minutes. Check water level in the bottom of the pan.
- Tent roast loosely with foil paper and let rest for 10-15 minutes before slicing. Carefully flip roast over onto cutting board, crown side up. Slice in between the ribs. Stir the drippings at the bottom of pan and drizzle over sliced pork.
A classic crown roast of pork is prepared with the ribs side up. I prefer ribs down in the roasting pan. The fat layer on top will cook down and baste the roast, adding flavor and moisture to the meat.