Ingredients:
3 to 3 ½ lb. boneless pork shoulder roast
Kosher salt and freshly ground pepper
2 Tbsp. olive oil
1 jar (24.5 oz./695 g) apple cider sage braising sauce
Slow-Cooker Method:
Season the pork with salt and pepper.
In the stovetop-safe inserts of a slow cooker or Dutch over medium-heat, warm the oil.
Brown the pork on all sides, about 10 minutes total.
Transfer the pork to a slow-cooker insert, if necessary, and add the braising sauce.
Cover and cook on high until the meat if fork-tender, about 5 hours.
Oven Method:
Season the pork with salt and pepper.
Preheat oven to 350°F.
In a Dutch oven over medium-high heat, warm the oil. Brown the pork on all sides, about 10 minutes total.
Add the braising sauce and 1 cup water and bring to a simmer. Cover the pot tightly with aluminum foil, and then cover with the lid.
Transfer to the oven and cook until the meat is fork-tender, about 4 hours, turning the roast halfway through the cooking time.
Transfer the pork to a carving board and let rest 10 minutes. Carve into slices and arrange on a platter. Skim the fat off the sauce and serve with the sauce spooned on top of the pork.
