American Kurobuta

Rack of Pork

American Kurobuta

Rack of Pork


The rack of pork has quickly become one of our favorite Kurobuta roasts. Easy and fast to prepare, it's a feast for the eye and palate that serves a crowd. Everyone at the table receives their own juicy pork loin attached to a frenched bone.

Average weight: 6 lbs.


The Snake River Farms rack of pork is the new, improved version of the prime rib of pork. This is the Kurobuta equivalent of a bone-in beef prime rib roast. We french the bones so they are exposed for an exciting table presentation and enhance the flavor. Creating a remarkable dinner for the holidays or a Sunday dinner is quick and easy with the rack of pork. Each natural length full rack of pork is between 10 to 12 bones in length and provides a generous serving for 8 to 10 people.

For best results, we like to do a simple reverse sear. Season well, then roast at 250 degree until the internal temperature is 140 degrees. Cover with foil and allow to rest for 15 to 30 minutes. Finish in a 500 degree oven, then slice and serve. 

Due to the unique conformations of this product, approximate weights can vary up to +/- 0.5 pounds.



The rack of pork is similar to the pork loin, but with the bones are left in place. Like the pork loin, this cut that is fairly lean, mildly flavored and has a rich fat cap. It is sourced from the upper portion of the loin primal. The primary muscle is the longissimus dorsi.


Fast fact: The rack of pork tapers slightly so one section will be slightly larger than the other.

Our Favorite Recipes


Mandy Tanner

Pistachio & Herb Crusted Kurobuta Rack of Pork

  • 2 to 2.5 hours
  • 8 - 10 SERVINGS

Liz Williams

Keto Kurobuta Pork Crown Roast

  • 3 hours
  • 4-6 SERVINGS

Snake River Farms

Crispy Rack of Pork with Herbed Spaetzle

  • 2 hours
  • 6-8 SERVINGS


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Rack of Pork