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servings:

Hold off on the holly sprigs. The only centerpiece your table needs is a showstopping crown roast of pork that's fit for a queen—and a crowd. Once you've got the two racks tied together, making this is as simple as any other roast.

• 2 (8-bone racks) of pork (about 4 lb. each), chine bone removed, fat trimmed to 1/4" thick, rib bones frenched
• 1 1/2 cups (packed) light brown sugar
• 10 ounces kosher salt (2 cups Diamond Crystal or 1 1/4 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
• 1/4 cup plus 2 tablespoons whole grain Dijon mustard
• 4 tablespoons olive oil, divided
• 4 ounces bacon, chopped
• 12 pounds lady apples, halved
• 1 1/2 pounds shallots, peeled, halved lengthwise if large
• 3 cups dry hard cider

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