Crown Roast of Pork with Lady Apples and Shallots

• Meat

  • 4 oz Bacon
  • 16 Bone racks of pork

• Produce

  • 12 Garlic cloves
  • 12 Lady apples
  • 1 1/2 lbs Shallots
  • 2 tbsp Thyme, fresh

• Condiments

  • 3/8 cup Dijon mustard, Whole Grain

• Baking & Spices

  • 1 tsp Black pepper, coarsely ground
  • 1 1/2 cups Brown sugar, packed light
  • 10 oz Kosher salt
  • 1 tbsp Mustard seeds, brown

• Oils & Vinegars

  • 1 cup Apple cider vinegar
  • 4 tbsp Olive oil

• Beer, Wine & Liquor

  • 3 cups Hard cider, dry

Found on bonappetit.com

Ingredients

• 2 8-bone racks of pork (about 4 pounds each), chine bone removed, fat trimmed to ¼-inch thick, rib bones frenched
• 1½ cups (packed) light brown sugar
• 10 ounces kosher salt (2 cups Diamond Crystal or 1¼ cups Morton)
• 1 cup apple cider vinegar
• 12 garlic cloves, finely grated
• 2 tablespoons chopped fresh thyme, plus 8 sprigs
• 1 tablespoon brown mustard seeds
• 1 teaspoon coarsely ground black pepper
• ¼ cup plus 2 tablespoons whole grain Dijon mustard
• 4 tablespoons olive oil, divided
• 4 ounces bacon, chopped
• 12 lady apples, halved
• 1½ pounds shallots, peeled, halved lengthwise if large
• 3 cups dry hard cider