Rack of Pork

16 years ago

I would love to make a rack of pork but I can't find one to buy.

So I googled "rack of pork" and dontcha know ANN_T's site came up with the most beautiful pictures of rack of pork you ever did see.

So now I realllllllllllly want to make one.

Where do you buy them? I asked Costco and the butcher told me that you can only buy them during holidays, Easter, Thanksgiving or Christmas but he's not sure they'll get *any* in this year. WHAT? Why not?? He didnt know why because he said they flew out of the store last year, so many people bought them up so quickly.

Do you all have a hard time finding rack of porks in the stores?

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Comments (11)

lindac
16 years ago
You have to find a butcher who actually does his own meat cutting rather than buying a loin and packaging it.
Do you know any what we call "locker plants"? A place where they do custom butchering?
And try calling it a "crown roast" which is 2 racks tied together....perhaps that will ring a bell with someone.
Linda C
JoanM
16 years ago
I usually just ask the butcher at Publix for a bone in loin of pork and they go in the back and cut one for me, any size I need..
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Hi David - I have these two - both saved together...I think it's the same...:-) just different "tips" on each one... Herb Crusted Rack of Pork -Chase 3 TBSP olive oil 1 1/2 tsp kosher salt 4 garlic cloves, minced 1/4 cup chopped fresh basil 1/4 cup chopped fresh thyme 1/4 cup chopped fresh rosemary 1 TBSP coarse ground pepper 1/4 cup butter cut up 1/3 cup flour 2 cups chicken broth (more or less) 1 TBSP tomato paste 2 TBSP chopped fresh sage salt and pepper to taste fresh thyme or rosemary sprigs for garnish . Rub pork with olive oil and sprinkle with salt. Combine the garlic and next 4 ingredients and press into the pork. Place pork on a rack in a roaster or broiler pan , cover the bone tips with foil so they don't burn. Bake in a preheated 350 oven for 1 hour and 115 minutes or until internal temperature reaches 150 degrees...don't over cook. Transfer pork to a serving dish. Pour pan drippings into a skillet. Add butter and cook over medium heat until butter melts. Whisk in flour until smooth. Cook whisking constantly until it is a rich carmel colour. Gradually add the broth and next three ingredients, cook over medium heat until for 2 or 3 minutes until thick and bubbly. Slice the pork between the bones and serve with the sauce. Use the thyme or rosemary sprigs for garnish. NOTE: original recipe called for cooking to 160, I think that is too much. I cook to 150 and then let the temp rise as it sits. Herb Crusted Rack of Pork 2, 3 to 4 pound racks of pork ( or enough for one rib per person and then a few extra) 3 tablespoons olive oil 1 1/2 tsp salt 7 garlic cloves,minced 1/3 c fresh basil,chopped 1/3 c fresh thyme,chopped 1/3 c fresh parsley,chopped 2 TBSP pepper,coarsely ground 1 1/4 c butter (or margarine),cut up 1/3 cup all-purpose flour 2 cans chicken broth 1 TBSP tomato paste 2 TBSP fresh sage,chopped 1/4 tsp pepper [Note: Serve with Garlic Parmesan mashed potatoes and green beans] Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 140 to 145. Transfer pork to a serving tray. Pour pan drippings into a skillet. Add butter to drippings; cook over medium heat until butter melts . Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish with herbs, if desired. Yield: 8 servings Note 1: I often don't make the sauce but it is a nice elegant touch and very yummy! Note 2: Ask your butcher to French the bones and remove the chine bone. Makes for a lovely presentation and easy carving.
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shaun
Original Author
16 years ago
Linda, never heard of a locker plant. The butcher at Costco mentioned a crown roast and said they are hard to come by too.

Joanm, I'll ask the butcher at Publix and see what he says.

Are there any women butchers? Just wondering because I've never seen one.
annie1992
16 years ago
shaun, there are indeed women butchers. I know this because ONE TIME Dad took the pork to someone other than Carl for processing. Carl had some surgery and was healing up and Dad just couldn't wait for 2 months longer, so he look the pigs to a place called "Jane's Meats".

Never again, although it wasn't because she was a woman, it's because the place smelled bad and didn't seem all that clean and the bacon and hams were "smoked" by chemicals instead of in Carl's smokehouse.

We were very disappointed.

Anyway, back to the original question. I've never actually seen a rack of pork or a crown roast here at any of the "big box" groceries, but the small independents can always get them for me if I order them in advance so they can make sure they cut that when they are cutting up the carcass.

Annie
shaun
Original Author
16 years ago
Thanks for that info Annie!

Jane's Meats huh? hahaha! I wonder how long and hard she thought on it to come up with that name?
annie1992
16 years ago
Yeah, it was original. I'll bet you figured out that the proprietor was named "Jane"? (grin)

Annie
triciae
16 years ago
Shaun,

Rack of pork is always available at the Whole Foods I shop at in RI.

My regular grocery store doesn't have them except, as Annie mentioned, if I special order a crown pork roast (favorite of mine for company dinners).

/tricia
Teresa_MN
16 years ago
I order one on occasion from my grocery store. But if yours can't provide one, I'm sure a butcher shop could.

Yum! Now I'm going to have to look at Ann's site. One of my friends is a hog farmer and he sells at the Farmer's Market. He only sells his products at the market now, but he used to sell to Whole Foods. He gave up wholesale as his retail business at the market has gone thru the roof! He is actually at the Minneapolis Farmer's Market year round. In the cold months he is there every other Saturday for 3 hours. When he pulls up at 9:00 there are usually 200 people waiting for him.
shaun
Original Author
16 years ago
tricia I'll have to check Whole Foods too. Thanks~
sheshebop
16 years ago
Our local store has them at holiday time, so I use a butcher shop when I want one any other time. However, the newest butcher, who really has great meat, had never heard of "frenching" the bones, so I had to take him a picture of one of the roasts I had made previously so he knew what to do. I agree with Lindac, google "crown roast" and you will have better luck finding them.
shaun
Original Author
16 years ago
Thanks Sherry!

Rack of Pork

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Rack of Pork

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