1. Preheat your oven to 325°F. This low, slow cooking will ensure the pork becomes melt-in-your-mouth tender.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove and set aside.
3. Add sliced onions to the same pot and sauté until they become soft and translucent, about 5 minutes.
4. Stir in the minced garlic and cook for an additional minute, just until fragrant.
5. Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pot—that’s where the flavor magic happens.
6. Stir in apple cider vinegar, Dijon mustard, salt, pepper, thyme, and bay leaf.
7. Return the pork shoulder to the pot, making sure it’s partially submerged in the liquid.
8. Cover the pot with a lid and transfer it to the oven. Braise for 3-4 hours, or until the pork is tender and easily pulls apart with a fork.

Tip from experience: If you’re short on time, this can also be done in a slow cooker. Just sear the pork and then combine all ingredients in the slow cooker, cooking on low for 6-8 hours.