Apple Cider Braised Pork Shoulder

3 lb. pork shoulder roast
salt & pepper
2 Tbs. olive oil
2-4 onions, sliced
2 tsp. minced garlic
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. paprika
2 c. apple cider 
2 c. chicken broth
2 bay leaves
2 granny smith apples, peeled, cored and cut into slices

optional- carrots and potatoes 

Preheat oven to 400.

Pat pork dry and season with salt and pepper.

Heat the oil in a large oven-safe dutch oven set over medium-high heat.  Add the pork and brown on all 4 sides, about 3-4 minutes per side.  Remove the pork from the pan and set aside.

Add onions to the pot.  Cook for about 4 minutes, stirring often, until soft.  Add the garlic.  Stir and cook for about 30 seconds.

Deglaze the pot by adding 1/4 c. chicken broth to the pan, stir and scrape up all the browned bits from the bottom of the pot.  Stir in the thyme, rosemary, and paprika.

Add the pork back to the pot.  Pour in the apple cider, remaining chicken broth, and bay leaves.  

Cover the pot and place in the hot oven.  Cook for 30 minutes.

Reduce the oven temperature to 350 and cook for 2 hours.  Add the apples, replace the lid, and continue to cook for 30 minutes.  OR reduce the oven to 250 and cook for 4-5 hours, then increase oven temperature to 350, add the apples, replace the lid and cook for 30-60 minutes.  The pork should be very tender.

Serve pork with the apples, onions, and sauce...it's also delicious over mashed potatoes.

NOTE:  You can add baby carrots and quartered potatoes the last hour of cooking as well.  If the sauce cooks down too much, you can add a little more broth and or apple cider...this only happens to me when I cook it for 4-5 hours.