1 - 7 to 8 pound pork crown roast
2 tablespoon grill seasoning
3 ½ cups chicken broth
1/3 cup apple butter
3 tablespoon spicy brown mustard
2 teaspoon chopped ginger
1 teaspoon chopped garlic
1 tablespoon Worcestershire sauce
3/4 cup Canadian whiskey
1 bunch fresh parsley for garnish
Preheat the oven to 325 degrees F.
Sprinkle the grill seasoning over the roast making sure it is thoroughly seasoned. Place the crown roast into a roasting pan, bone ends up. Wrap the bone ends with aluminum foil to prevent them from browning too quickly. Pour 2 cups of the broth into the pan. Roast uncovered for 20 to 25 minutes per pound of meat, about 2 1/2 to 3 1/2 hours or when the internal temperature is 150 degrees F. Make sure to baste with pan dripping every 20 minutes for the first 2 hours.
While roast is cooking into a saucepan whisk together 1 cup of chicken broth, apple butter, spicy brown mustard, ginger, garlic, Worcestershire sauce 1/4 cup Canadian whiskey and place over medium low heat. Let simmer for about 12 minutes until thick and reduced by a third. Brush the glaze onto the roast every 15 minutes for the last hour of cooking.
Remove the roast from the oven, transfer to a serving platter and let rest for 10 minutes before slicing. Garnish platter with parsley and some of the roasted parsnip medley.
Place the roasting pan over medium heat and deglaze with the remaining ½ cup of whiskey and add 1 cup of chicken broth, scraping up the bits with a flat edged spoon. Add the remaining royal glaze let simmer and reduce by half or until thickened. Pour into a gravy boat and serve with roast.