slow-roasted pork with cider + sweet onion gravy

This is a one-pot dinner you’ll make no matter what the season.

1 5-6 pound, boneless pork butt, tied
4 tablespoons extra virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup white wine
3 medium yellow onions, sliced
2 tablespoons Dijon mustard
2 tablespoons grainy mustard
2 tablespoons fresh thyme
8 cups apple cider, divided

  1. Pat pork completely dry.
  2. Place rack in lower third of oven. Preheat oven to 325°F. 
  3. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Season pork on all sides with salt and pepper. Place pork in pan, and brown on all sides (including both ends), about 15-20 minutes. Transfer pork to a plate and set aside. Carefully drain grease from pan.
  4. Reduce heat to medium and very slowly add wine to pan to deglaze, scraping up browned bits from bottom. Cook for another minute until evaporated. Add remaining 2 tablespoons oil to pan. Add onions and cook until softened, about 10 minutes. Season with salt and pepper. Add mustard and thyme and cook for another minute.
  5. Return pork to pan (along with any accumulated juices). Add 6 cups apple cider and bring to a simmer. Remove from heat, cover, and place pan in oven. Cook until pork is fork-tender, about 5-6 hours. Check every hour as it cooks, turning pork over and basting with pan juices every other time. 
  6. Transfer pork to a cutting board and remove twine. Tent with aluminum foil and allow pork to rest for at least 10 minutes before serving. 
  7. Meanwhile, remove excess oil from gravy and place pan over medium heat. Add remaining 2 cups apple cider and cook until gravy has thickened. Season with salt and pepper. 
  8. Pull pork apart into pieces and place on a large serving platter. Top with gravy, serving reserved gravy on side.

Serves 8-10.