Name: Crown Roast of Pork with Lady Apples and Shallots
Yield: 12 Servings
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

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Christopher Testani

Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.

Recipe notes