Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

INGREDIENTS

• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 1 large Granny Smith apple, peeled, cored, cut in 1/2" cubes
• 1 cup chicken stock
• 4 large yellow onions, halved, thinly sliced
• 2 1/2 pounds pork shoulder (butt) - boneless and tied
• 2 garlic cloves, chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1/4 cup Calvados brandy
• 1 cup apple cider