INGREDIENTS
4 lb
(1.8 to 2.2 kg) boneless pork shoulder, sinew and excess fat (beyond 1/4 inch) trimmed
1 tbsp
fennel seeds, toasted
2 tsp
black peppercorns
2 tbsp
packed, fresh thyme leaves, lightly chopped, or 1 Tbsp dried thyme
2 tbsp
fresh rosemary leaves, lightly chopped
4
medium garlic cloves, minced
2 tsp
Kosher salt, plus more for seasoning
Olive oil
4
medium good cooking apples, such as Fuji or Jonagold
1
medium yellow onion
1/2 cup
dry white wine (can sub water)
1/2 tsp
Dijon mustard
Freshly ground black pepper