Heat a Dutch oven over medium heat. When hot, add the pork butt, fat side down. With tongs, move the meat back and forth a few times, so it doesn’t stick. Cook about 3 minutes on the fatty side, then cook 1 to 2 minutes on the remaining sides, until golden brown. Remove from the pot and place on a plate.

Melt the butter then add the onions. Lightly season with salt. Cook for about 6 to 8 minutes or until starting to reduce in size and starting to soften. Add the garlic and cook until fragrant ~ about 30 seconds. Sprinkle the flour over the top and stir until well saturated. Add the apple cider vinegar and stir to combine. Slowly add in one cup of the apple cider, stirring constantly. Add the rosemary and thyme sprigs.

Nestle the pork roast in the center of the pot then add in the rest of the apple cider (it should come about halfway up the side of the pork roast). Bring to a light boil then cover. Move the Dutch oven to your smallest burner and cook over the lowest heat for about 2 hours or until falling apart. Take tongs to lift the roast out ~ it should fall apart just by lifting it. Use the tongs to break up the roast. Remove the rosemary and thyme. Season the sauce with salt and pepper to taste, if desired.

Serve immediately with rosemary and thyme garnish. Pairs well on top of mashed potatoes or with oven-roasted potatoes. Pan-seared green beans pair nicely. Drizzle the meat and potatoes with the cider gravy.

Enjoy!