1. Preheat your oven to 325°F (165°C). Season the pork shoulder generously with salt and pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat. Brown the pork shoulder on all sides until golden, about 4-5 minutes per side. This step locks in the flavor, just as my grandmother would insist!
3. Remove the pork and set aside. In the same pot, add sliced onions and garlic, sautéing until onions are translucent and the garlic is fragrant, about 3 minutes.
4. Pour in the apple cider, scraping up any browned bits from the bottom of the pot. Stir in chicken broth, apple cider vinegar, brown sugar, thyme, rosemary, and bay leaves.
5. Return the pork shoulder to the pot. If you’re using apples, nestle them around the pork.
6. Cover the pot and transfer to the preheated oven. Braise for 3-4 hours, or until the pork is fork-tender and easily pulls apart.
7. Remove the pot from the oven and let it rest for 15 minutes before shredding the pork with two forks. Discard bay leaves before serving.

Remember, patience is key! Like the long, slow simmering of my abuela’s soups, this braising process is what makes the pork so tender and flavorful.