The King of pork - The Crown Roast
Gotta love having a good butcher, this little beauty cost me $24, smothered it with crushed garlic, sesame oil and stuffed with wild mushrooms sage and rosemary. Another photo and recipe after the jump. 
For this you will need:
1 crown roast of pork
1 cup wild mushrooms
1 bunch fresh rosemary
1 bunch fresh time
6 cloves of garlic
2 tablespoons untoasted sesame oil
1 tablespoon grape seed oil
1 tablespoon kosher salt
I brined this Crown roast - 3/4 cup kosher salt 1/4 cup brown sugar 1 gallon of water. 24 hours... I always brine my pork for at least 24 hours, no more then 100 hours.
Finely dice the garlic and mix with the oil and salt, I did this in my mini electric chopper (aka Kitchenaid Chef's Chopper) -- Rub the Pork with this mixture.You might want to wear rubber gloves if you want to avoid your hands smelling like garlic.
If you can't find fresh wild mushrooms feel free to use dried, but soak them in a flavorful liquid such as beer / wine or broth. Remove the stems and woody parts of the rosemary and sage, but save the stems to put into your waterpan if you are using a vertical smoker.
Cooked this on my vertical smoker, aka my Weber Smokey Mountain. I lit a HUGE fire, added some applewood filled the water pan observed a 330f temperature on the top vert, I put the pork in at this temperature and closed all the vents tightly, and just let the temperature fall slowly, this was to give me a nice crust on the outside of the pork. temperature fell to 230 after 50 minutes and stayed there till the pork was finished, about 3.5 hours, I cooked it to an internal temperature of 155f. wrapped in foil and rested for 30 minutes.
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