Cider Pork Roast With Apple-Thyme Gravy

• 1 boneless pork shoulder roast (about 3 1/2 lbs.), tied (ask a butcher to do this)
• 1 1/2 teaspoons kosher salt, divided
• 2 tablespoons olive oil
• 1 1/2 cups apple cider
• 1/3 cup Calvados or other apple brandy
• 1 tablespoon plus 1 tsp. finely chopped fresh thyme leaves, divided, plus sprigs for garnish
• 1 teaspoon pepper
• 4 Gala apples, peeled, cored, and sliced; divided
• 3 tablespoons butter, divided
• 1 tablespoon flour

1. Sprinkle pork with 1/2 tsp. salt, then brown in oil in a large frying pan over medium-high heat, turning as needed, 10 minutes. Transfer pork and pan juices to a 5- to 6-qt. slow-cooker. Add remaining 1 tsp. salt, the cider, Calvados, 1 tbsp. thyme, the pepper, and 1 sliced apple. Cover and cook until meat is very tender, about 4 hours on high or 7 hours on low.
2. Meanwhile, about 20 minutes before pork is done, heat 2 tbsp. butter in a large frying pan over medium heat. Add remaining 3 apples and cook, stirring frequently, until tender and light golden, about 10 minutes. Transfer to a bowl; tent with foil.
3. Transfer roast from slow-cooker to a platter and tent with foil. Strain slow-cooker juices and skim fat; set aside. Melt remaining 1 tbsp. butter in frying pan. Add flour; cook, whisking often, until golden and bubbling. Slowly whisk in juices and 1 tsp. thyme; cook until slightly thickened, 6 to 8 minutes. Transfer to a gravy boat.
4. Slice pork, scatter with reserved apples, and drizzle with gravy. Garnish with thyme sprigs and serve more gravy on the side.

pork shoulder roast, kosher salt, olive oil, apple cider, calvados, thyme, pepper, apples, butter, flour

Taken from www.myrecipes.com/recipe/cider-pork-roast (may not work)