Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

Preheat your oven to 400°F (200°C).

Pat the pork shoulder dry with paper towels and season generously with salt and pepper.

1. Heat oil in a large, ovenproof pot or Dutch oven over medium-high heat. | 2. Brown the pork on all sides, turning with tongs, for about 6-8 minutes per side, until golden brown. | 3. Transfer the pork to a plate and set aside.

1. Pour off any excess fat from the pot, leaving about 1 tablespoon of oil. | 2. Add the onion and 1 teaspoon salt to the pot. | 3. Sauté over medium heat, stirring occasionally, until the onions are very soft and a deep golden brown, about 18-20 minutes.

1. Add Calvados (or apple brandy) to the pot and stir to deglaze, scraping up any browned bits from the bottom. | 2. Add the apple, garlic, and thyme. Stir and cook for about 30 seconds.

1. Return the browned pork to the pot, nestling it down into the onions and apples. | 2. Pour in the cider and chicken stock. | 3. Cover the pot and transfer it to the oven. | 4. Reduce the oven temperature to 325°F (165°C) and braise for 2 1/2 to 3 hours, or until the pork is very tender.

1. Once the pork is done, transfer it to a cutting board and remove any kitchen strings. | 2. Place the pot back on the stovetop and bring the onion and apple mixture to a boil. | 3. Cook for about 2 minutes, allowing the sauce to thicken and the liquid to reduce slightly. | 4. Stir in mustard and season with salt and pepper to taste.

1. Slice the pork into serving pieces and arrange it on a platter or individual plates. | 2. Spoon the onion and apple confit over and around the meat.