Rack

The rack comes from the loin, specifically the part where the ribs are located (end and middle of the ribs).

Crown roast is created by joining pieces of the rack. Ask your butcher to prepare it for you and let them know you want a pork crown with the fat removed, bones in, cleaned and cut between each bone at the bottom of the ribs.
Don’t remove the thin layer of fat from the ribs, as it will keep the meat tender while cooking.
To cut a rack of pork, lift it by the ends of the bones to see where to put your knife—cut servings along the bone and you’ll easily get equal pieces.

Rack of pork is easy to find in grocery stores. If you can’t find it in the meat section, feel free to ask the butcher. However, a crown roast should be ordered advance.

Cooking method	Instructions
In The Oven	Place oven rack in middle position and preheat oven to 200 ^oC (400 ^oF). Heat some oil in an oven-safe skillet set over high heat. Sear rack on all sides. Bake for 45–50 minutes or until the internal temperature reaches 60 °C (140 °F) for medium rare. Brush rack with marinade a few times while cooking. Remove rack from oven and cover with foil. Let stand for 15 minutes before serving. This waiting time lets the meat rest, allowing juices to distribute evenly.
On the BBQ	Preheat BBQ to high. Sear the meat on all sides. Transfer to a sheet of aluminum foil and brush with sauce. Continue cooking over indirect heat, lid closed, for 40–60 minutes, or until internal temperature reaches 63 °C (145 °F). Remove from grill and cover with foil. Let sit for 15 minutes. This resting period allows the meat to settle and the juices to be distributed throughout.
Sous vide	Place the rack of pork in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 63 ^oC (145 ^oF). Once the water has reached the desired temperature, immerse the bag in the water and leave to cook for 2 to 18 hours (for maximum tenderness), depending on the size of the rack. Remove bag when cooking is complete.

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