Cider Pork Roast with Apple-Thyme Gravy

This was the most amazing slow cooker recipe I've used yet.  It was simply delicious melt in your mouth amazing.  We instantly turned into fat kids and ate almost the entire 2.5lbs in one dinner.  For a side, Lucas grilled a couple artichokes

 

Ingredients:

• 1 boneless pork shoulder roast (recipe called for 3.5lbs but I used 2.5lbs)
• 1.5tbsp salt, divided
• 2 tbsp Olive Oil
• 1.5 cups apple cider
• 1/3 cup Calvados of apple brandy
• 1 tbsp  finely chopped thyme leaves, extra for garnish
• 1 tsp pepper
• 3-4 gala apples, peeled, cored, and sliced
• 3 tbsp butter
• 1 tbsp flour

Directions

1. Sprinkle pork with 1/5 tsp salt, then brown in a oil in a large frying pan over medium-high heat, turning as needed, 10 mins
2. Transfer pork and pan juices to a 4 - 6 qt slow cooker.  Add salt, cider, Calvados or apple brandy, 1 tbsp thyme, pepper, 1 sliced apple
3. Cover and cook until meat is tender - 4 hours on high or 7 hours on low
4. About 20 mins before pork is done, heat 2 tbsp butter in a large frying pan.  Add remaining apples and cook, stirring frequently, until tender and light golden, about 10 mins. Transfer to a bowl and cover
5. Remove roast from slow cooker to a platter and cover.  Strain slow cooker juices and skim fat, set aside.  Melt remaining 1 tbsp butter in frying pan.  Add flour, cook, whisking often, until golden brown and bubbling. 
6. Slowly whisk in juices and 1 tsp thyme, cook until slightly thickened, 6-8 mins.
7. Slice pork, scatter with reserved apples, and drizzle with gravy. Garnish with thyme sprigs