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1
Melt the butter in a large casserole.
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2
Add the onions and cook gently until softened, but not browned, about 5 minutes.
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3
REmove the onions.
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4
Add the oil, raise the heat, add the pork and cook until browned all over.
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5
Remove and season well.
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6
Add some of the cider.
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7
Heat and scrape the bottom of the pan.
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8
Return the meat, onions, remaining cider and thyme.
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9
Season lightly with salt and pepper and bring to a boil.
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10
Boil for 1 minute, skimming off any foam that rises to the surface.
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11
cover and cook in a preheated oven (300*F/150*C) for 4 hours.
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12
Turn the pork regularly, and taste and adjust the seasoning halfway through cooking.
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13
One hour before the end of the cooking time add the potateos and continue to cook.
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14
Remove from the oven, transfer the pork and potatoes to a plate, cover with foil to keep warm and set aside.
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15
Cook the juices over high heat to reduce slightly, 10 to 15 minutes.
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16
Taste.
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17
Meanwhile, melt butter in a large frying pan and add the apples.
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18
Cook over high heat until browned and tender, 5 to 10 minutes.
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19
Stir the cream into the sauce.
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20
Slice the pork and arrange on plates with the potatoes and apples.
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21
Serve immediately with the sauce.
