The Apple Farm's Braised Pork With Cider & Apples

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2 1/2 pounds boneless pork butt (shoulder), cut into 1 1/2-inch cubes

Salt and freshly ground pepper, to taste

1 tablespoon olive oil, or more as needed

1 onion, sliced

2 garlic cloves, sliced

2 shallots, sliced

1 cup hard cider

1/2 cup white wine

1/2 apple, cored and finely chopped + 1 large apple, cored and cut into 1/4-inch slices

1 1/2 tablespoons + 1/2 teaspoon chopped fresh thyme

1 tablespoon unsalted butter

1/2 cup sliced green onions

1/4 cup heavy cream

1 tablespoon brandy

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