Apple Shallot Crown Roast

Name: Apple Shallot Crown Roast
Yield: 12 servings
Cuisine: American
Ingredients: 2 (about 4 lb each) chine bone removed, fat trimmed to 0.25 in, rib bones frenched Pork racks (8-bone each); 1.5 cups (packed) Light brown sugar; 10 oz (2 cups) Diamond Crystal or 1.25 cups Morton Diamond Crystal Kosher salt or Morton Kosher salt; 1 cup Apple cider vinegar; 12 cloves finely grated garlic; 2 tbsp, plus 8 sprigs Fresh thyme, chopped; 1 tbsp Brown mustard seeds; 1 tsp Coarsely ground black pepper; 0.25 cup plus 2 tbsp Whole grain Dijon mustard; 4 tbsp, divided Olive oil; 4 oz Bacon, chopped; 12 Lady apples, halved; 1.5 lb Shallots, peeled, halved if large; 3 cups Dry hard cider

Kathryn B @kbonesbrueg

Christmas Eve crown roast

Kathryn B @kbonesbrueg

Christmas Eve crown roast

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Ingredients

Days lol

12 servings

2(about 4 lb each) chine bone removed, fat trimmed to 0.25 in, rib bones frenched Pork racks (8-bone each)
1.5 cups(packed) Light brown sugar
10 oz (2 cups)Diamond Crystal or 1.25 cups Morton Diamond Crystal Kosher salt or Morton Kosher salt
1 cupApple cider vinegar
12 clovesfinely grated garlic
2tbsp, plus 8 sprigs Fresh thyme, chopped
1 tbspBrown mustard seeds
1 tspCoarsely ground black pepper
0.25 cupplus 2 tbsp Whole grain Dijon mustard
4tbsp, divided Olive oil
4 ozBacon, chopped
12Lady apples, halved
1.5 lbShallots, peeled, halved if large
3 cupsDry hard cider

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Steps

Days lol

1

Make 3 vertical slits in each pork rack between ribs. Rub with salt and chill uncovered 12–48 hrs.
2

Heat brown sugar, salt, and 4 cups water until dissolved. Add vinegar and 4 cups ice water. Cool.
3

Brine pork in mixture 8–24 hrs in fridge.
4

Remove pork, pat dry, let sit 2 hrs at room temp.
5

Mix garlic, thyme, mustard seeds, pepper, 0.25 cup mustard, 2 tbsp oil. Rub over pork, fill slits, add thyme sprigs.
6

Form crown with racks, tie with string. Wrap bones with foil if desired.
7

Cook bacon in 2 tbsp oil until crisp. Transfer to roasting pan.
8

Brown apples and shallots in skillet, transfer to pan.
9

Deglaze skillet with cider, pour into pan. Place pork in center, roast at 300°F until 135°F inside, 1.50 to 2.25 hrs.
10

Remove apples and shallots, tent with foil. Raise oven to 500°F. Transfer pork to board, pour juices into skillet. Brown pork 5–10 min.
11

Rest pork 30–45 min. Simmer juices with 2 tbsp mustard until reduced to 1 cup.
12

Slice pork, serve with apples, shallots, and sauce or make gravy