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Pork Crown Roast Tex-Mex

Pork Crown Roast Tex-Mex

Food & More

with Mango Salsa and Jacket Sweet Potato

INGREDIENTS
Barbecook Adam Top
Wireless thermometer
For the meat: 2.2 kg pork crown, 1 Desperados (or grab two and finish one yourself), 1.5 tbsp brown sugar, 1.5 tbsp cumin seeds, 2 tsp garlic powder, 1 tsp shallot powder, 1 tsp cayenne pepper, 2 tsp white pepper, 2 tsp salt, 1.5 tbsp paprika
For the salsa: 2 peppers, 2 mangoes, 2 avocados, 2 limes, 4 tbsp apple cider vinegar, 3 tbsp olive oil, pepper, salt, coriander, 3 carrots, 1 small tin of corn
1 sweet potato per person, sour cream, rosemary, olive oil, pepper, salt

A fact about me: I’m in favour of big chunks of meat. Cook them slowly, put them on the table, carve and enjoy.

One more fact about me: over the last year I have been trying to serve at home 1. less meat and 2. only local meat. Roast beef is hardly ever on the table and we mainly eat pork from the local pig farmer.


If you want to make an impression, ask for a pork crown roast. Tip: ask them to leave the legs on. It is like a lamb crown roast, but much bigger. You will impress, whichever way you look at it. The cooking, that’s another matter. Slow cooking is a must and according to my pig farmer you cannot go above 135°C. The advantage of pure Duroc meat is the large portion of fat, which means that the meat stays juicy for a very long time. Also use a core temperature thermometer and go for 60°C. The result is juicy, just cooked and not dry.

From experience I notice that from 65°C at best it is already dry. For those who prefer it a bit more bien cuit, choose the edge pieces or throw the meat in the oven/on the barbecue for a little longer.

This time I went for Tex-Mex flavours. The meat got a Tex-Mex rub, to garnish I chose a mango-tomato salsa and, as icing on the cake, I serve a jacket sweet potato with sour cream.

Thoroughly recommended.


Preparation:

  • Place all the herbs and spices and sugar in a mortar and grind. Nick the meat and rub it with the rub. Place it in a box or a plastic bag and let it marinate overnight.
  • Heat the Barbecook Adam Top. Cook the meat slowly (110 to 130°C ). Place a dish of the Desperados under it. Allow 4 to 5 hours. Regularly check the core temperature via the wireless thermometer. I stopped at 60°C and it was ok. Then cover it with aluminium foil and let it rest for another 15 minutes.


  • Make up the rest during the cooking.
  • Grate the carrot, finely chop the peppers, mango and avocado. Drain the corn. Mix it all together. Mix the juice of the lime, apple vinegar and olive oil, pepper and salt together. At the end, mix the finely chopped coriander into the salsa.
  • I pre-steamed the sweet potato. About 30 to 40 minutes, depending on the size. I then carved them and brushed them in with a mixture of pepper, salt, rosemary and olive oil. Then I wrapped them in aluminium foil (you can do this step in advance) and put them in the coals for another 10 to 15 minutes.
  • Cut the meat. Serve with the salsa, potato and sour cream.


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