Recipe courtesy of Irene Dalichau

Rack of Pork in Clay Pot

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  • Level: Intermediate
  • Total: 3 hr 10 min
  • Prep: 30 min
  • Inactive: 10 min
  • Cook: 2 hr 30 min
  • Yield: 6 to 8 servings
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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

Directions

  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.

Cook’s 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.