Fireman Bob's Crown Pork Roast.................

Bob Cooney


The whole name wouldn't " fit "!

Fireman Bob's Crown Pork Roast and Savory Corn Bread - Jalapeno - Sausage Stuffing

This is my version of a great Crown Pork Roast!

Hope You all like it as much as I do...

Enjoy! :)


Prep time is 48 hours.... prep time will only go to 24 hours....

pinch tips: Flour, Eggs & Breading Techniques






24 Hr


1 Hr 55 Min


Convection Oven


for the roast
10 lb
crown pork roast - " tied ". if not sure how to " tie ", have your butcher " tie " it for you
3 Tbsp
extra-virgin olive oil
4 clove
garlic, chopped - fine
2 large
shallot, chopped - fine
4 Tbsp
fresh sage, chopped - fine
1 3/4 tsp
kosher salt
2 tsp
freshly ground black pepper
for the stuffing
1/2 c
4 large
jalapeno peppers, seeded and diced - fine
1 medium
red onion, diced - fine
2 stalk(s)
celery, diced - fine
2 clove
garlic, minced
8 c
" savory corn bread " broken up (recipe to follow)
3 large
eggs, lightly beaten
3/4 c
chicken stock or chicken broth
1 1/2 c
fresh cilantro leaves, chopped - fine
2 tsp
hot sauce i use tabasco sauce
1/8 tsp
cayenne pepper
3/4 tsp
1 tsp
freshly ground black pepper
for the savory corn bread
1 1/2 c
all-purpose flour
1 c
yellow cornmeal
1 Tbsp
baking powder
1 1/4 tsp
2 Tbsp
1 small
jalapeno pepper - seeded and diced - fine
2 tsp
fresh thyme, chopped - fine
1 c
freshly grated white sharp cheddar cheese
1 1/4 c
2 large
1 stick
salted butter, melted and slightly cooled
2 Tbsp
extra virgin olive oil
1 lb
spicy sausage - browned and crumbled

Directions Step-By-Step

For the Pork Roast

With your blender, blend olive oil, garlic, shallot, sage, salt, and pepper until blended.
Rub mixture over roast.
Place roast in roasting pan.
Cover with foil and refrigerate for 48 hours.

Let sit at room temperature for 1 hour and 15 minutes before roasting.
Preheat oven to 450°F.

Turn roast upside down (bones down) in roasting pan. Roast 15 minutes, then reduce heat to 350°F and roast 1 1/2 hours.
Prepare the stuffing...

In large skillet, over moderately high heat, melt butter. Add jalapeno peppers, onion, celery, and garlic, sausage and saute till softened and browned.
In large bowl, combine " savory corn bread " and sauteed vegetables.
Add eggs, 1/4 cup chicken stock, cilantro, hot sauce, salt, and pepper. If mixture seems dry, mix in additional stock, slowly, until stuffing is lightly moistened. Press into baking dish.

Thirty minutes before removing roast, place stuffing in oven. Bake until golden, about 45 minutes.
When roast is done, remove from oven, tent with foil, and let stand at least 15 minutes (it will remain warm for 1 hour.)
When stuffing is done, place 1/2 on the serving dish.
Flip roast upright on top of stuffing.
Fill center of roast with remaining stuffing.

Great sides with this would be a Cheesy Broccoli or Cauliflower dish
Fireman Bob's Savory Cornbread with Cheddar & Thyme

Preheat oven to 400 degrees and adjust rack to middle position.

Coat a 9 x 13 inch glass or metal baking dish with the extra virgin olive oil.
In a large bowl, whisk flour, cornmeal, baking powder, salt, sugar and thyme, jalapeno pepper until well combined. Stir in cheese.
Make wet mixture:

In a small bowl, break up eggs with a wire whisk, then add milk and whisk to combine.

Add wet mixture and melted butter to dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not over mix. Pour batter into prepared baking dish and smooth surface with back of spoon or spatula.
Bake for about 30 minutes, or until puffed and lightly golden.

Cool on wire rack.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tags: For Kids, Healthy, Heirloom