Apple Cider Braised Pork

Ingredients 
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5 Pounds Pork Butt, bone in, cut into 4 or 5 large chunks. (I prefer bone in because it has better flavoring and it has a fat pad.) 
2 Tablespoons neutral Oil 
2 ½ Cups Apple Cider (Not apple cider vinegar)
2 Cups Chicken Stock 
2 Tablespoons Dark Brown Sugar 
2 teaspoons Dijon Mustard 
1 Head Garlic, top sliced off
3 Sprigs Rosemary
4 Sprigs Thyme 
1 Red onion, cut into thick slices
1 Tablespoon Butter 
2 large apples, peeled and cut into wedges 
Kosher Salt 
Black Pepper, freshly cracked
Mashed potatoes to serve pork over.

Directions

Heat the oil in a large dutch oven over medium-high heat. Once the oil is hot, put the pork in, in a single layer. Sear for 4-5 minutes per side until the pork is deeply browned. Repeat on each side. 

While the pork is searing, whisk together the apple cider, chicken stock, brown sugar, mustard and a pinch of salt and pepper and set aside. 

Once the pork is browned all over, pour in the braising liquid. Arrange the herbs and onions around the pork in a pan. Place the garlic head in the pot with the pork, and the butter on top of the pork. Cover and place in the oven. 

Braise for 3 hours, start checking at 2 1/2 hours for boneless, flip the pork halfway through. Once the pork is just shy of fork tender, remove the pork from the oven and arrange the apples around the pork. Cover and return to the oven for 30 minutes to 45 minutes. 

The pork should be very tender at this point. Remove the pork and let it rest 20 minutes before serving. 

Optionally, thicken the sauce with a cornstarch slurry. (mix 1 Tbsp cornstarch with 1 Tbsp water. Mix into braising liquid and cook for a few minutes until thickened.)

Squeeze the garlic cloves out, smashing them as you do and add back into the broth.

​Serve over mashed potatoes or egg noodles with the apples, onions and sauce over the pork.