INGREDIENTS
3 lb
Pork shoulder, boneless roast
1
Fuji or gala apple, medium
1/4 cup
Italian (flat-leaf) parsley, fresh leaves
1 tbsp
Thyme, fresh leaves
2 cups
Yellow onions
1 cup
Progresso chicken broth
1 tsp
Dijon mustard
1/2 cup
Maple syrup, real
1 tsp
Black pepper, ground
3 tbsp
Cornstarch
1 tbsp
Salt
3 tbsp
Apple cider vinegar
2 tbsp
Butter
1 cup
Gruyere cheese