Cider pork roast with apple-thyme gravy

*Fall Collection* Serves 6-8 / 5-7-1/2 Hours

1 boneless pork shoulder roast (about 3-1/2 lbs.), tied (ask a butcher to do this)
2 TB olive oil
1-1/2 tsp. kosher salt, divided
1-1/2 cups apple cider
1/3 cup Calvados or other apple brandy
1 TB plus 1 tsp finely chopped fresh thyme leaves, divided, plus sprigs for garnish
1 tsp pepper
4 Gala apples, peeled, cored, and sliced, divided
3 TB butter, divided
1 TB 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 TB 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 TB 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 TB 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, 6-8 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.

(Source: Sunset magazine & photo also)