Season the Pork: Pat the pork shoulder dry with paper towels and season generously with salt and black pepper.

Sear the Pork: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 4-5 minutes per side. Remove the pork from the pot and set aside.

Sauté the Aromatics: In the same pot, add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

Add Liquids: Pour in the apple cider, chicken broth, and apple cider vinegar, scraping up any browned bits from the bottom of the pot. Stir in the fresh thyme and ground cinnamon.

Return the Pork: Return the seared pork shoulder to the pot. Add the sliced apples around the pork.

Braise: Cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Alternatively, you can keep it on the stovetop over low heat. Braise the pork for 3-4 hours, or until the meat is tender and easily shreds with a fork.

Shred and Serve: Once cooked, remove the pork shoulder from the pot and let it rest for about 10 minutes. Shred the meat using two forks, discarding any large pieces of fat.

Serve: Return the shredded pork to the pot with the sauce and apples. Stir to combine, and serve warm. Garnish with fresh herbs if desired.