Apple Cider Pork Roast

Preheat the oven to 325 degrees Fahrenheit, and position the rack into the lower third of the oven.

Season 4-5 pounds boneless pork shoulder on all sidesl with 2 teaspoons kosher salt and 1 teaspoon ground black pepper.

Heat a large Dutch oven over medium-high heat and sear the pork on each side until golden brown, about 3-4 minutes per side. Transfer to a plate and set aside.

Turn the heat down to medium and add 1 tablespoon olive oil and 1 medium red onion cut into thick wedges to the pot. Cook and stir for 2 minutes, then add 1 tablespoon minced garlic and cook for an additional minute.

Add 2 cups apple cider, 1 cup chicken broth, 1 teaspoon Dijon mustard, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ¼ teaspoon dried sage, and ¼ teaspoon ground allspice. Stir and scrape the crust off the bottom of the pan.

Add the pork back to the pot, cover with the lid, and transfer to the oven for 2 ½-3 hours, until the pork is fork-tender and shreddable.

Stir 1 tablespoon cornstarch and 2 tablespoons water together in a small bowl, then add it to the pot and stir it in around the pork. Nestle 2 large apples cored and cut into thick wedges, into the sauce. Replace the lid and roast for an additional 30 minutes, until the apples are tender and the sauce has thickened.

Shred and serve over mashed potatoes, with chopped fresh rosemary and thyme if desired.