INGREDIENTS
4 lb
boneless pork shoulder roast (trimmed of excess fat)
2 tsp
salt
1 tsp
black pepper
1 tbsp
olive oil
2
shallots (sliced)
1/4 cup
apple cider vinegar
2 1/2 cups
apple cider
4 cloves
garlic (minced)
1
bay leaf
1 1/2 tsp
dijon mustard
1 pinch
cayenne pepper
2 tbsp
cold butter (cut into pieces)
1 tbsp
chopped fresh thyme