Paula Deen Pork Crown Roast with Stuffing

Paula Deen pork crown roast with stuffing is an impressive Southern dinner made with a 16 rib pork crown, rice, dried prunes and dried apricots, ready in about 5 hours. It's an easy centerpiece main dish for your holiday table, Sunday dinner or church supper, and it's make-ahead friendly for big gatherings.

Paula seasons the roast on every side with her House Seasoning before it ever sees the oven, and that is where the flavor comes from. Skip it and the pork tastes plain next to the sweet fruit stuffing.

She tucks a folded strip of foil over the exposed rib ends, so the bones don't burn while the meat cooks. Since the roast bakes by weight, she also relies on a meat thermometer instead of guessing, which keeps the pork juicy.

Paula Deen Pork Crown Roast with Stuffing

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Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

15

servings

Prep time

30

minutes

Cooking time

3

hours 

30

minutes

Calories

380

kcal

A ring of seasoned pork ribs holds a fluffy rice stuffing studded with sweet prunes and apricots. Once it roasts to 170°F, the meat turns tender and the fruit stuffing soaks up the juices.

Ingredients

• 16 rib crown of pork
  

• Paula Deen's House Seasoning
  

• 1/4 cup chopped onion
  

• 2 tablespoon melted Butter
  

• 2/3 cup instant, uncooked rice
  

• 1/8 teaspoon poultry seasoning
  

• 3/4 cup water
  

• 1/2 cup chopped dried prunes
  

• 1/4 cup chopped dried apricots
  

• 1 can drained apricot halves
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then set out a shallow roasting pan big enough for the crown.
• Season the roast: Sprinkle the 16 rib pork crown roast on all sides with Paula Deen's House Seasoning. Place it in the pan with the bone ends pointing up.
• Insert the thermometer: Push a meat thermometer into the thickest part of the roast. Make sure it does not touch fat or bone, so the reading stays accurate.
• Cook the onion: Melt 2 tablespoons butter and saute 1/4 cup chopped onion until tender but not browned. That gives the stuffing a soft, sweet base.
• Make the rice: Add 2/3 cup instant rice, 1/8 teaspoon poultry seasoning, House Seasoning to taste and 3/4 cup water to the onion, then stir to moisten the rice. Bring it to a boil, then take the pan off the heat.
• Rest the rice: Cover the pan tightly and let it stand 10 minutes. Once the rice has absorbed the liquid, stir in 1/2 cup chopped dried prunes and 1/4 cup chopped dried apricots.
• Fill the roast: Spoon the rice mixture into the center of the crown. Then lay a folded strip of aluminum foil over the exposed rib ends.
• Roast the pork: Bake for 25 to 30 minutes per pound, until the thermometer registers 170°F. The pork is done only when it hits that number, so check the thermometer, not the clock.
• Garnish and serve: Top the roast with the drained apricot halves, if you like. Remove the foil and bring it to the table whole.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular rice instead of instant rice in the stuffing?

Instant rice works here because it finishes in 10 minutes off the heat. Regular long-grain rice would stay hard, so cook it first before mixing in the fruit.

How do I store leftover crown roast and stuffing?

Carve the leftover pork off the bones and store it with the stuffing in airtight containers in the fridge. It's best eaten within 3 to 4 days.

Can I stuff the roast ahead of time?

You can season the roast and cook the rice mixture a day ahead and keep both in the fridge. Fill the roast right before it goes in the oven, since a cold, packed center takes longer to cook.

What if I don't have a roasting pan?

A large, sturdy rimmed baking dish or a cast iron skillet that fits the crown will do the job. Just make sure the sides are low enough for the heat to circulate.

How do I keep the rib bones from burning?

Cover the exposed rib tips with a folded strip of aluminum foil before roasting. The bones can then stay pale while the meat cooks through.