Crown Roast of Pork with Lady Apples and Shallots
INGREDIENTS
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2 8-bone racks of pork (about 4 pounds each), chine bone removed, fat trimmed to 1/4-inch thick, rib bones frenched
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1 1/2 cups (packed) light brown sugar
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10 ounces kosher salt (2 cups Diamond Crystal or 1 1/4 cups Morton)
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1 cup apple cider vinegar
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12 garlic cloves, finely grated
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2 tablespoons chopped fresh thyme, plus 8 sprigs
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1 tablespoon brown mustard seeds
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1 teaspoon coarsely ground black pepper
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1/4 cup plus 2 tablespoons whole grain Dijon mustard
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4 tablespoons olive oil, divided
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4 ounces bacon, chopped
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12 pounds lady apples, halved
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1 1/2 pound shallots, peeled, halved lengthwise if large
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3 cups dry hard cider
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