1. Prepare the pork shoulder by thoroughly patting it dry, then generously coat with a blend of salt, pepper, garlic powder, onion powder, smoked paprika, and thyme, ensuring even coverage.
2. Warm olive oil in a large Dutch oven over medium-high heat and meticulously sear the seasoned pork on all surfaces until a rich golden-brown crust develops, approximately 3-4 minutes per side. Transfer the meat to a separate plate.
3. In the same pot, introduce sliced onions and cook until they become translucent and tender. Quickly incorporate minced garlic and briefly sauté to release its aromatic essence.
4. Deglaze the pot by adding apple cider, broth, Dijon mustard, apple cider vinegar, Worcestershire sauce, and brown sugar. Vigorously stir to blend ingredients and dissolve the flavorful browned bits from the pot’s bottom.
5. Gently fold in sliced apples, bay leaves, and a cinnamon stick to infuse additional depth and complexity to the braising liquid.
6. Carefully return the seared pork to the pot, nestling it into the fragrant liquid. Securely cover with a lid.
7. Choose your preferred cooking method:

Oven: Bake at 325F (160C) for 3-4 hours until the meat becomes exceptionally tender.

Slow cooker: Simmer on LOW for 6-8 hours or HIGH for 4-5 hours.

Stovetop: Maintain a gentle simmer over low heat for 3-4 hours, partially covered.

1. Once cooking is complete, remove the pork and allow it to rest for 10 minutes. Shred or slice the meat according to preference.
2. For a more concentrated sauce, continue simmering the braising liquid uncovered for 10-15 minutes until it reaches a slightly thickened consistency.
3. Present the succulent pork, generously drizzled with the rich, flavorful braising liquid.