- 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
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.
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.
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.
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.