For the APPLE BUTTER:

2 tablespoons canola oil
1/2 small Spanish onion, finely chopped
1 clove garlic, finely chopped
2 large Granny Smith apples, peeled, cored and chopped
1/4 cup water
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 stick unsalted butter, softened

For the PORK:

6 cups water
1 container apple juice concentrate, thawed
1/2 cup kosher salt
1/2 cup brown sugar
1 Spanish onion, peeled and quartered
10 black peppercorns
10 mustard seeds
8 sprigs fresh thyme
2 bay leaves
1 (3 pounds) center cut rack of pork
1/2 cup molasses
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
Salt and freshly ground black pepper
2 tablespoons olive oil
Salt and freshly ground black pepper
3 shallots, finely chopped
1 1/4 cups Jack Daniels whiskey
4 cups chicken stock
1/4 cup light brown sugar
2 tablespoons cold unsalted butter
2 tablespoons finely chopped fresh flat leaf parsley, plus parsley sprigs for garnish