In an airtight container, combine the ice cider, garlic, shallots, bay leaves, parsley, and pepper to make the marinade. Add the rack of pork and marinate in the refrigerator for 6 - 10 hours.
Preheat oven to 325°F. Drain the pork. Pour the marinade into a small saucepan. Boil, and then reduce heat until it thickens.
In a large, oven-safe frying pan, heat the oil and butter. Quickly brown the pork on all sides. Season with salt if desired.
Pour the marinade over the pork. Baste often during cooking to glaze the meat. Finish cooking in the oven for approximately 60 minutes, or until a meat thermometer indicates an internal temperature of 140°F.
Remove pork from oven. Cover with aluminum foil and let it rest for about 15 minutes (the internal temperature should rise to about 145°F).
Serve the pork, sliced, with assorted seasonal vegetables.