Kalakaua Royal Crown Pork Roast

"This recipe is named in honor of King Kalakaua of Hawaii when Hawaii was a Kingdom and not a state. He was a lover of good food and I think he would have enjoyed this crown roast of pork. This recipe comes from a really old cookbook, dated 1901, so it has been around in this form for a long time. I hope everyone will enjoy it. It has been modified for todays kitchens. Marinade time not in time calculations."
photo by a food.com user photo by a food.com user
Ready In:
2hrs 20mins




  • Season meat with salt and pepper. Combine lemon juice, parsley, garlic, oil, basil and onion. Make slits on inside of roast and fill with marinade. Rub roast with remaining marinade.
  • Use aluminum foil to cover tips of the ribs and place a large aluminum foil ball in the cavity of the roast to help keep its shape and allow to the roast to cook faster.
  • Allow 2 hours marinade time in refrigerator and 30 minutes of counter time to allow roast to return to room temperature before you start to cook it.
  • During the 30 minutes of counter time wait or can be made 1 day ahead (cover and chill), start the dressing by melting the butter and sauteing the onions and celery. When onion is translucent, take the saute mixture and mix with the remaining ingredients. Butter 13x9x2-inch baking dish. Transfer stuffing to prepared dish. Cover with foil.
  • Preheat oven to 350°F General cooking time is 1 ¼ hours to 1 ¾ hours for an 8 lb roast but it is recommended that you use a meat thermometer. When the internal temperature reaches 140° to 145° the roast can be removed from the oven.
  • Add the stuffing to oven about 20 minutes after you start the roast cooking. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.
  • Allow the roast to rest on the counter for 10-15 minutes before serving. Allow one to two ribs per serving.

Questions & Replies

Got a question? Share it with the community!


  1. Wow,this looks boss, real boss! I haven't cooked this one off yet, but I will do so, and I will return with the skinny on the dish, that's right, the dish. Mahalo!



Find More Recipes