The Food Lab'S Crown Roast Of Pork With Caramelized Applesauce

• For the caramelized applesauce:
• 4 Granny Smith apples, peeled, cored, and cut into1/2-inch cubes
• 1/4 cup packed brown sugar
• 2 tablespoons unsalted butter
• 2 tablespoons cider vinegar
• 1/2 cup apple cider
• Kosher salt and freshly ground black pepper
• For the crown roast of pork:
• 1 crown roast of pork, 6 to 10 pounds (12 to 20 chops; see Note above)
• Kosher salt and freshly ground black pepper
• Caramelized Applesauce (recipe above; optional)

1. Toss the apple slices with the brown sugar in a bowl until evenly coated. Set aside.
2. 2. Heat the butter in a 12-inch nonstick or stainless steel skillet over medium-high heat until the foaming subsides. Add the apples and cook, tossing and stirring occasionally, until caramelized and softened, about 5 minutes. Add the vinegar and cider and cook, stirring occasionally, until the apples are broken down and the juices have thickened, another 5 minutes or so. Season to taste with salt and pepper.
3. Adjust an oven rack to the center position and preheat the oven to 250u0b0F. Season the pork roast liberally with salt and pepper and place on a wire rack set on a rimmed baking sheet. Roast until the internal temperature reaches 140u0b0F on an instant read thermometer, about 2 hours. Remove from the oven, tent with foil, and lets rest for at least 15 minutes, and up to 45 minutes.
4. Meanwhile, increase the oven temperature to 500u0b0F and preheat it. Return the roast to the oven and cook until crisp and browned on the exterior, about 10 minutes. Remove from the oven, tent with foil, and allow to rest for 15 minutes.
5. Carve by slicing between the ribs and serve, with the applesauce if desired.

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Taken from food52.com/recipes/65865-the-food-lab-s-crown-roast-of-pork-with-caramelized-applesauce (may not work)