Well for Christmas dinner I am doing a 12 bone crown roast of pork.
I have never done one before. Does anyone have any suggestions? Yes, I have the little gold booties for the bones when it comes out. 
Yes, the frills on the bones are THE most important part.
My only advice is regarding internal temperature. Most meat thermometers list 170 for pork, don’t they? 155 is plenty (unless your guests will freak out at pork that still has some pink in it). Anything bad, presuming there is anything, is going to be killed off at about 140.
Save the bones to make pork stock. Oh, baby!
Are you stuffing it? When’s dinner?
Yes, I’m stuffing it. Paula Dean has an excellent looking stuffing with apricots and raisins, but I think my kids would kill me if I did that, so it will be a traditional herb stuffing.
I’ve never made crown of pork. But I’ve made pork loin. With a fuit based stuffing. Pork does very well with a little sweetness.
I say don’t over cook it, put the little footie things on it wich will impress everyone, and make some nice sauce, possible involving apricorts.
And maybe some stuffing, and people will be licking your feet at the end of the day (er…I mean that in a good way.)
and look here: epicurious.com Good site.
So make the apricot and raisin stuffing and bake it in a dish along side the pork. The kids can have the herb stuffing and you can have both!
I realize it is too late for the OP, but does anyone else have any thoughts on this? Sounds yummy.
I make a stuffing with cranberries and onions when I roast pork that way. I only cook it to 140 and let it coast a bit under foil, I like pork medium rare.
I did the crown roast on the Weber charcoal grill. Because it was such a small roast, there was not a lot of room for stuffing. As a result, I did the stuffing in a separate dish.
Came out great, everyone raved.