INGREDIENTS
4 lbs
pork shoulder
2 tbsp
oil
2 cups
apple cider
2 cups
chicken stock
2 tbsp
dijon mustard
1 tbsp
dehydrated onion
1 head
garlic
3
rosemary sprigs
4
thyme sprigs
1
onion
2
slightly tart apples
1 serving
kosher salt
1 serving
freshly cracked pepper