Cider-Braised Pork Shoulder With Caramelized Onion and Apple Confit

Preheat oven to 400 F.

Pat the pork dry and season with salt and pepper.

Heat oil in a large ovenproof pot or Dutch oven with a lid.

Brown pork on all sides, turning with tongs, 6-8 minutes per side.

Transfer pork to a plate.

Pour off excess fat from pot.

Add onion and 1 teaspoon salt.

Saut over medium heat, stirring occasionally, until the onions are very soft and deep golden brown, 18-20 minutes.

Add Calvados and stir to deglaze pan.

Add apple, garlic and thyme and cook, stirring, 30 seconds.

Return pork to pot, nestling it down in the onions.

Add cider and chicken stock.

Cover pot and place in oven.

Reduce heat to 325 F.

Braise until meat is very tender, 2 1/2 - 3 hours.

Transfer pork to a cutting board and remove kitchen strings.

Boil onion and apples until thickened and liquid slightly reduced, about 2 minutes.

Stir in mustard.

Season to taste with salt and pepper.

Cut pork into serving pieces and arrange on platter or individual serving plates.

Spoon onion and apple confit over and around the meat.