Real Recipes From Real Home Cooks ®

fireman bob's crown pork roast.................

a recipe by
Bob Cooney
Cottonwood Heights, UT

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! :) NOTE!!!!!!! Prep time is 48 hours.... prep time will only go to 24 hours....

serves 10
cook time 1 Hr 55 Min
method Convection Oven

Ingredients For fireman bob's crown pork roast.................

  • 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 lg
    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 lg
    jalapeno peppers, seeded and diced - fine
  • 1 md
    red onion, diced - fine
  • 2 stalk
    celery, diced - fine
  • 2 clove
    garlic, minced
  • 8 c
    " savory corn bread " broken up (recipe to follow)
  • 3 lg
    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 sm
    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 lg
  • 1 stick
    salted butter, melted and slightly cooled
  • 2 Tbsp
    extra virgin olive oil
  • 1 lb
    spicy sausage - browned and crumbled

How To Make fireman bob's crown pork roast.................

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    When roast is done, remove from oven, tent with foil, and let stand at least 15 minutes (it will remain warm for 1 hour.)
  • 6
    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
  • 7
    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.
  • 8
    In a large bowl, whisk flour, cornmeal, baking powder, salt, sugar and thyme, jalapeno pepper until well combined. Stir in cheese.
  • 9
    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.
  • 10
    Bake for about 30 minutes, or until puffed and lightly golden. Cool on wire rack.

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