Preheat the oven. Preheat your oven to 325°F.

Prepare the pork. Trim away any large excess fat caps. Cut the pork into 4 large pieces, or leave it whole if it's bone-in. Pat the pork dry with paper towels, then season generously on all sides with kosher salt and freshly cracked black pepper.

Sear the pork. Heat the oil in a large Dutch oven over medium-high heat. Once hot, add the pork in a single layer and sear for 4–5 minutes per side, until deeply browned. Work in batches if needed to avoid overcrowding the pot.

Make the braising liquid. While the pork sears, whisk together the apple cider, chicken stock, Dijon mustard, and dried minced onion in a bowl.

Braise the pork. Pour the braising liquid into the Dutch oven with the browned pork. Add the fresh thyme sprigs and quartered red onion. Cover with a lid and transfer the pot to the oven.

Cook until tender. Braise for approximately 3 hours, flipping the pork halfway through. Start checking boneless pieces around 2½ hours. The pork is ready when it's very tender and pulls apart easily with a fork. If it still feels tough, continue cooking until tender.

Rest and serve. Remove the Dutch oven from the oven and let the pork rest in the braising liquid for 30 minutes. Taste the cooking liquid and season with additional salt and pepper as needed. Shred the pork with two forks and spoon the flavorful braising liquid and onions over the meat before serving.