Instructions

• In a blender, puree the olive oil, shallot, garlic and Boucherie Blend. Rub on the pork racks. Place on a roasting pan and cover with foil. Refrigerate overnight or up to 48 hours.
• When ready to cook the crown roast, remove from the fridge 30 mins prior to cooking. Tie the roast to form a circular “crown.” Preheat oven to 425°F.
• Turn the roast upside down on the roasting pan. Roast for 15 mins. Reduce the oven heat to 350°F. Continue roasting for 1 1/2 hours or until an internal temp of 145°F. Note: when you pop the roast in the oven, move onto making the cornbread dressing. You’ll bake the pan of dressing in the oven with the roast during the last half hour of cooking.
• Make the cornbread dressing: Heat a cast iron skillet over medium heat. Add in the chorizo and cook, breaking up the meat into small pieces. If the skillet seems dry, add pats of butter to the pan.
• Add the onion, celery and garlic to the pan. Cook until the vegetables are softened – about 6 mins. Add in the cornbread and fold to combine. Add in the stock and fold. If it seems dry, add a little additional stock and a pat of butter or two. Move the skillet of dressing to the oven with the roast during the last half hour of cooking (during the 350°F phase.)
• Once the roast hits 145°F, turn it over and scrape the cornbread dressing into the center of the crown roast. Return to the oven and roast until the meat registers 150°F. Remove from the oven, tent with foil and allow to rest for 30 minutes.