Soak the pork rack in salted water for 2 to 3 hours.

Remove the pork rack from the brine and rinse thoroughly.

Create 3 small, deep holes in the pork rack.

Fill each hole with a mixture of salt, pepper, and a garlic clove.

In a small bowl, combine yellow mustard, paprika, oregano, salt, pepper, crushed garlic, and crushed red pepper.

Spread the mustard paste evenly over the entire pork rack.

Coat the inside of a clay pot with non-stick cooking spray.

Place the pork rack inside the prepared clay pot.

Add beer, white wine, lemon juice, water, diced tomato, chopped onion, apple pieces, and remaining crushed garlic to the pot.

Cover the clay pot and place it in a cold oven.

Set the oven temperature to 385 degrees F (196 degrees C).

Cook for 2 1/2 hours, or until the pork is very tender and easily falls off the bone.

After the first hour of cooking, use a large fork to carefully turn the pork rack.

Continue cooking for an additional hour to an hour and a half, ensuring even cooking.

Once cooked, remove the pork rack from the clay pot and let it rest for 10 minutes before carving.

Carve the pork rack into individual portions.

Arrange the carved pork on a serving platter.

Spoon some of the sauce from the clay pot over the meat.

Garnish the platter with fresh parsley.

If the sauce is too thin, remove the lid from the pot during the last 10 minutes of cooking to reduce the liquid.

Remove pot from the oven and place on stovetop.