- 1/4 cup olive oil
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground bay leaf
- 3 cloves garlic, finely minced
- 1 (6- to 8-pound) pork crown roast
- Salt and pepper, to taste
Preheat oven to 250° F. Position a rack in the lower third of the oven.
In a small bowl, combine oil, allspice, cumin, coriander, thyme, bay leaf and garlic. Spread mixture evenly over crown roast, inside and out. Season generously with salt and pepper. Place on a rack on a rimmed baking sheet. Let stand at room temperature for 1 hour.
Roast in the oven until the internal temperature taken with an instant-read thermometer reaches 140° F, about 2 hours. Remove from the oven, tent loosely with foil, and let stand for 30 minutes.
Increase the oven temperature to 500° F. Return roast to the oven and cook until crisp and golden, about 10 minutes. Remove from the oven, tent with foil and let rest for 15 minutes. Carve by slicing in between each rib and serve.