Cider Pork Roast with Apple-Thyme Gravy

Ingredients

• 1.5 cups apple cider 
• 3 tablespoons butter divided
• 0.3 cup calvados 
• 1 tablespoon flour 
• 1 tablespoon thyme leaves fresh divided finely chopped for garnish
• 4  gala apples divided cored peeled sliced
• 1.5 teaspoons kosher salt divided
• 2 tablespoons olive oil 
• 1 teaspoon pepper 
• 3.5 lbs pork shoulder roast boneless (ask a butcher to do this)

Equipment

• bowl
• frying pan
• whisk
• aluminum foil
• gravy boat

Directions

1. Sprinkle pork with 1/2 tsp. salt, then brown in oil in a large frying pan over medium-high heat, turning as needed, 10 minutes.
2. Transfer pork and pan juices to a 5- to 6-qt. slow-cooker.
3. Add remaining 1 tsp. salt, the cider, Calvados, 1 tbsp. thyme, the pepper, and 1 sliced apple. Cover and cook until meat is very tender, about 4 hours on high or 7 hours on low.
4. Meanwhile, about 20 minutes before pork is done, heat 2 tbsp. butter in a large frying pan over medium heat.
5. Add remaining 3 apples and cook, stirring frequently, until tender and light golden, about 10 minutes.
6. Transfer to a bowl; tent with foil.
7. Transfer roast from slow-cooker to a platter and tent with foil. Strain slow-cooker juices and skim fat; set aside. Melt remaining 1 tbsp. butter in frying pan.
8. Add flour; cook, whisking often, until golden and bubbling. Slowly whisk in juices and 1 tsp. thyme; cook until slightly thickened, 6 to 8 minutes.
9. Transfer to a gravy boat.
10. Slice pork, scatter with reserved apples, and drizzle with gravy.
11. Garnish with thyme sprigs and serve more gravy on the side.