Welcome back to Guga Foods everybody thank you so much National Pork Board
for sponsoring this video. Guys today I am making a beautiful crown of pork.
Check it out! This is a rack of pork which I got it from my local retailer. As you
can see the bones are completely frenched, which basically means that the
bones were completely cleaned out. And if you take a closer look you'll notice
that this is basically a pork chop with bones, but where we're getting the whole rack.
Now my job today is to take this beautiful rack of pork and transform it
to a beautiful crown. And the first thing we need to do is remove the silver skin
and it's pretty straightforward just run your knife through it and take it all
out. The only thing you want to be careful with is not to remove too much
meat. Now since I'm gonna be making a crown of pork I need two racks and as
you can see they are now perfectly cleaned. Now don't get me wrong you are
still able to make a crown of pork with just one rack, but as you can see if I
twist it all the way around it's not that large and you won't make a full
crown, so for that reason I got two. And the only thing we want to keep in mind
is we want to attach both of them together and make a crown shape like so.
Now in order to make things easy I'm using this special tool it's called a
trussing needle and it makes the job a lot easier and here's how to use it.
Thread the butcher's twine in, go in through one side and come out from the
other, remove the twine from the needle and take it out, now it's pretty
straightforward you just got to do a regular knot. Now the only thing to
remember is you don't want to make it too tight if you tighten it up too much
you basically rip up the meat. Now to insure you will stay together I'm making
additional knots. Once I finish it up tying both sides you are left with a
beautiful crown of pork.
Now it's time to season it. And here's what I got for the seasoning, keep in
mind that pork can take a variety of flavor profiles depending on the
seasoning or marinades that you use. I started off with fresh garlic, smoked
paprika, freshly chopped rosemary, black pepper, onion powder, extra virgin olive
oil and to finish it off sesame oil. Now if you notice I did not add any salt and
that's because I do not like to add any salt to my marinade I like to salt the
meat by itself. And remember exact amount and ingredients always in the
description down below. Once you mix everything together and if you notice
it's dry just go ahead add a little bit more of olive oil and your marinade is done.
As you can see this is a large crown of pork and it will feed a lot of people
and you can't be cheap with the salt, so it is important to salt it well. The one
thing you don't want to do is under seasoned it and that is the reason I did
not add salt to my marinade. In order to keep things as clean as possible I like
to transfer to a cooling rack and a baking sheet once that was done I
applied my marinade throughout the entire thing.
To develop even more flavor I decided to make a basting butter and it's pretty
straightforward. I melted two sticks of butter, then I had a three tablespoon of
Guga's rub you can use any barbecue rub you like, one full spoon of minced garlic,
finish it off by mixing everything well and your basting sauce is done.
To go along with our pork I made a very simple and easy sauce, remember exact amount always
in the description down below. After throwing some broth to the pan I added a
little bit of white wine, followed by lemon juice and organic thyme.
Bring everything to a boil and reduce to half. Once it's reduced remove the
thyme and slowly mix the butter into the sauce. To finish it off I added a little
bit of salt, freshly ground black pepper, mixed it well and reduced until I got this
consistency. Check it out.
In order to keep the bones from burning I decided to wrap them up with aluminum
foil. Pork is quick and easy to cook when done properly.
Also known as do not overcook it pork is safe to eat and most delicious when
cooked to a hundred and forty-five degrees Fahrenheit followed by a three
minute rest, and this will leave you with a blush pink color which is absolutely
delicious. I'm gonna be cooking this beautiful rack of pork at 375 degrees
Fahrenheit and once I reach an internal temperature of 145 I'm letting it rest
for 3 minutes and we're gonna chop it up.
But now I say it is enough talking and it is time to cook it, so let's do it!
Alright everybody we have our beautiful crown of pork Angel. It's a big crown. It
is a big crown it is a fantastic presentation everybody. You're gonna put
on a head. It is yeah ok. Put it on your head man, just wuuu.
No I'm gonna put it on my belly that's a lot better. I think that would be a cool thumbnail right.
Big crown on Guga head. Yeah I should have probably done that thumbnail
right everybody comment down below and let me know what you think. Missed opportunity.
I know listen enough talking are you ready to try it. let's go man. Let's go for
it buddy I'll give you this one right here oh this is one of the juiciest pork
I ever cooked on my life everybody's so juicy. It looks soft. it's uh look it's dripping juice
obviously you have a little bit of sauce here but when I cut it you guys saw it
right extremely, extremely juicy we also have a beautiful smoke ring on the edges.
Oh yeah. You see the smoke ring? Um-hum. I mean this is cooked as good as it gets.
Alright enough talking. Are you ready to try it Angel? Let's go. Cheers buddy. Let's go.
Wow. I rest my case on this one.
Oh Lord hmm. Wow.
Oh my... That is juicy!
Guys you bite on it, it's so juicy it's like an explosion on your mouth. You know what?
Hmm? I wasn't sure if I was gonna like the sauce the sauce is pretty good
Doesn't the sauce compliment it a little bit more? It does, I want to try what it
tastes like by itself without the sauce. Without the sauce? It is absolutely
fantastic. When you are basting it, it gives an additional top flavor on it. It
is I don't know how to explain it because the crust has a very nice flavor,
the salt penetrated all the way through the pork and it's also cooked to 145
degrees Fahrenheit perfection, which is that how you should cook your pork. Hmm
You're alright Angel? It's not the sauce just a little bit on the top but the juice...Oh my
Oh my goodness. I'm gonna get a little insider before we put it over here
Guga wanted to just go and take it and boom, and I said... Hold on one second let
me try some of the juice. Because right here, this juice it's gonna overflow
Guga if you move this thing we're making a mess inside of the house because we have to
bring it from inside to outside. Right. I told them we are not moving that without
taking a little bit off. I took a lot off and it's right back. And t's still right
it's right back where it was. So everybody just to recap, make sure you baste that
pork as you're cooking it you will develop an additional flavor as I
mentioned before. The crust is incredible the inside is fantastic, the salt
penetrated all the way through. I baste it two times and it tastes absolutely
incredible. I recommend the basting everybody.
Do you agree A... are you almost done? No, I'm not. Oh my God. Im not.
You still got a little bit.
Look how much I have left. The sauce is what we call a luxury. Huh?
That's true you don't need the sauce everybody.
You can do it without the sauce. You know sometimes you eat pork and
and it's like super dry because people overcook it, you know. Yeah. If you cook
pork that the right temperature everybody, which is 145 you will not have
a dry pork it's just not gonna happen but just make sure please you cook at
the right temperature okay. Anyway guys this is the crown of pork I hope
you enjoyed this video. If you do enjoy this video make sure to give it a thumbs
up, if you're not a subscriber be sure to subscribe for future videos. Remember if
you're interested in anything I use everything is always in the description
down below. Thank you so much for watching. National Pork Board thank you
so much for sponsoring this video. Guys we'll see you on the next one.
Take care everybody. Bye bye.
You see this? What are you doing I'm making sure it doesn't spill on the
table. And your... this is oh. No, no, no. This is a dipping sauce. I'm moving it so it
doesn't spill on the table. So much juice oh my god.
You know we can probably bottle this and drink it. That's a little bit too much.
That's extreme. That was the whole point of this. That's the only reason I did this.
We gotta get some paper towels everybody we see on
the next one take care bye bye.
Can you make this every day? Every day from now on. Cuz this is not gonna last. I agree.
I'm trying I'm trying to fix the juice problem bro. Well that's what happens when
you cook pork right and it's too juicy. That's not a bad thing.
Too juicy has never been bad.