Chef Scott's Autumn Pork Shoulder Recipe

1 5lb boneless pork shoulder
1 onion large dice
2 carrots large dice
4 ribs celery large dice
1/2 gallon fresh cider
1/2 cup maple syrup
1 cinnamon stick
12 sprigs thyme
2 bay leaf
2 cups chicken stock
2 heads garlic

Salt and pepper the pork. Sear on both sides for 4 minutes each side until brown. Add all vegetables. Add cider, syrup, maple, thyme and bay leaf. Bring to a simmer. Add chicken stock. Bring back to a simmer. Cover and place in the oven at 350 until meat is easy to pull apart. Reduce the braising liquid strain, season and use as your sauce.