Ingredients

• 1 (4-pound) pork rack, frenched
• 1 1/2 cups kosher salt dissolved in 1 gallon of water
• 3 garlic cloves, plus 1 crushed clove, plus 1 crushed clove
• 3 tablespoons yellow mustard
• Pinch paprika
• 1 tablespoon dried oregano
• 1 teaspoon crushed red peppercorn
• 1 (12-ounce can) beer
• 1 cup white wine
• 1 lemon, juiced
• 1/2 cup water
• 1 tomato, peeled and diced
• 1 onion, finely chopped
• 1 apple, peeled and cut into small cubes
• Parsley, for garnish

Instructions

1. Soak pork in salted water for 2 to 3 hours. Remove pork and rinse.
2. With a paring knife, cut 3 1-inch deep holes in the pork roast, fill with salt, pepper, and a garlic clove.
3. In a small bowl, mix mustard, paprika, oregano, salt, pepper, 1 crushed garlic clove, and crushed pepper. Cover the pork with the mustard paste.
4. Coat inside of clay pot with non-stick cooking spray. Place pork inside clay pot; add beer, wine, lemon juice, water, tomato, onion, apple pieces, and remaining crushed garlic.
5. Cover and place in a cold oven and set temperature for 385 degrees F. Cook for 2 1/2 hours or until meat falls off the bone. After the first hour turn the meat with a large fork and cook for an additional hour to hour and a half.
6. Remove meat and let it stand for 10 minutes before carving. Arrange meat on a platter, pour part of the sauce over the meat and decorate with fresh parsley.
7. Note: If there is too much liquid remaining in pot, remove the lid and let cook uncovered for the last 10 minutes. Remove pot from the oven and place on stovetop.
8. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.;