INGREDIENTS
2 1/2
lbs Pork shoulder
2
Garlic cloves
1
Granny smith apple, large
1 tsp
Thyme, dried
4
Yellow onions, large
1 cup
Chicken stock
1 tbsp
Dijon mustard
2 pinches
Salt and freshly ground black pepper
2 tbsp
Olive oil
1 cup
Apple cider
1/4 cup
Calvados brandy