Cider Braised Pork Shoulder

2 kg pork shoulder 

2 tablespoons neutral oil

2 cups fresh apple cider

2 cups chicken stock or broth

2 tablespoons dijon mustard

1 white onion

1 head of garlic, top sliced off opposite of the root end

3 rosemary sprigs

4 thyme sprigs

1 red onion, cut into thick slices

2 firm and slightly tart apples*, peeled and cut into wedges

salt

Freshly cracked black pepper

Preheat the oven to 190°C.

Start by trimming the pork of excess fat if there are large fat caps. Leave it whole if it's bone-in.

Pat the pork pieces dry with a paper towel and season with a little all over with salt and pepper.

Heat the oil in a large pan over medium-high heat. 

Once the oil is hot, arrange the pork in a single layer. 

Sear for 4-5 minutes per side until the pork is deeply browned. Repeat on all sides. Depending on the size of your pan, you may need to do this in batches.

While the pork is searing, whisk together the cider, stock or broth, Dijon, and chopped onion together and set aside. 

Use kitchen twine to tie the rosemary and thyme together in a small bundle.

Once the pork is browned all over, pour in the braising liquid. 

Arrange the herbs and garlic head in the pot with the pork, cover and place in the oven.

Braise for 3 hours or so (start checking at 2.5 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 onions and apples around the pork. 

Cover and return to the oven for another 30-45 minutes. The pork should be very tender at this point.

Remove the pork from the oven and let it rest in the braising liquid for 30 minutes before serving. Squeeze the garlic cloves out of the husk into the broth or onto the pork. Season the braising liquid to taste with salt and pepper. Stir in crème fraiche before serving.

Serve the juices spooned over the pork, apples, and onions.