Braised Pork Shoulder

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1/4 cup extra virgin olive oil

Kosher salt

Freshly ground black pepper

1 x pork shoulder

2 medium yellow onions, cut crosswise into ¼-inch rounds

1 tbsp Dijon mustard

1 tsp dried thyme, or 1 tablespoon fresh

4 cup apple cider

2 tbsp extra virgin olive oil

1 medium shallot, finely chopped

2 x cloves garlic, peeled, very finely chopped

1/2 cup distilled white vinegar

3 tbsp packed brown sugar

2 tbsp honey

1 can tomato paste

2 tbsp Dijon mustard

2 tbsp Worcestershire sauce

1/4 tsp chili powder

1/4 tsp kosher salt

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