RACK OF PORK IN CLAY POT

Rack of Pork in Clay Pot image

Provided by Food Network

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 15

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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

Steps:

Soak pork in salted water for 2 to 3 hours. Remove pork and rinse.
With a paring knife, cut 3 1-inch deep holes in the pork roast, fill with salt, pepper, and a garlic clove.
In a small bowl, mix mustard, paprika, oregano, salt, pepper, 1 crushed garlic clove, and crushed pepper. Cover the pork with the mustard paste.
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.
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.
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.