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Prepare the Pork:
- Preheat your oven to 325°F (160°C).
- Pat the pork shoulder dry with paper towels and season generously with salt and pepper on all sides.
Sear the Pork:
- Heat olive oil in a large, oven-safe Dutch oven over medium-high heat.
- Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Once browned, remove the pork from the pot and set aside.
Cook the Aromatics:
- In the same pot, add the sliced onion and garlic. Cook for about 3-4 minutes, stirring occasionally, until softened and fragrant.
Deglaze the Pot:
- Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot (this adds great flavor).
- Stir in the apple cider vinegar, whole grain mustard, rosemary, and thyme.
Add the Pork and Apples:
- Return the seared pork shoulder to the pot, nestling it into the liquid.
- Scatter the apple slices around the pork.
- If you prefer a slightly sweeter dish, sprinkle in the brown sugar at this stage.
Braise the Pork:
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise for about 3 to 3 ½ hours, or until the pork is tender and can be easily pulled apart with a fork.
Serve:
- Remove the pork from the pot and let it rest for about 10 minutes before shredding or slicing.
- Serve the pork with the apple and onion mixture from the pot, drizzling some of the braising liquid over the top for extra flavor.

Serve the pork with mashed potatoes or roasted vegetables for a hearty meal.
You can thicken the braising liquid into a sauce by simmering it on the stove after the pork is done, adding a bit of cornstarch slurry if necessary.