Rack of Pork in Clay Pot

Total Time:
3 hr 10 min
30 min
10 min
2 hr 30 min

6 to 8 servings

  • 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.

  • 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.

  • 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.

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