Tip - The Food Lab: How to Cook a Perfect Crown Roast of Pork

In the last couple days of The Food Lab's porkstravaganza 2011, we've covered some particularly fatty and/or messy cuts of meat. Suckling pig is delicious, but carving and serving it is no walk in the park. Porchetta is, frankly, the ultimate holiday roast, but can be a bit rich for some. Enter the crown roast. Pretty, presentable, and delicious, it's the best pork option for those who prefer their pork a little leaner and who like meat with a distinct chew and texture.\n
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