Cider Braised Pork Roast

 5-6 lb bone in pork shoulder or pork butt

1/4 cup salt

1/4 cup brown sugar

pepper

3 Tbsp vegetable oil

large yellow onion, chopped

6 cloves garlic, minced

1 3/4 cups apple cider

1 cinnamon stick

6 sprigs thyme

2 bay leaves

2 apples, cut into slices

1 Tbsp corn starch

salt and pepper

The day before you need to braise the meat.  Using a knife cross cut into the fat.  Mix together the 1/4 cup salt and 1/4 cup brown sugar.  Rub onto both sides of the pork.  Wrap in a plastic wrap for at least 24 hours.  

The next day, brush off any excess salt/brown sugar.  Sprinkle with some pepper and sear in a Dutch Oven pot on all sides, 3 minutes each.  After all sides are seared add the onion and garlic in the Dutch oven with the pork.  Let it saute until translucent.  Add the apple cider, cinnamon stick, thyme and bay leaves to the Dutch oven.  Put in a 275 degree oven for 2 1/2 hours.  Internal temperature should be 190 degrees.  Let the pork rest for 30 minutes and ten it with foil to keep warm.

Strain the liquid from the pot.  Set aide.  In the empty Dutch oven on the stove top add the apples and season with salt and pepper.  Add 1 1/2 Tbsp of the strained liquid (fat) and brown the apples.  

To make gravy- To a small pot add 2 cups strained liquid, 1 Tbsp corn starch, salt and pepper. 

Serve cut up pork with apple slices and gravy.