• Season the pork

  Pat the pork dry and season all over with kosher salt and black pepper.

  Render the bacon

  Add the chopped bacon to a cold Dutch oven. Place over medium heat and cook slowly until the fat is fully rendered and the bacon is lightly crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

  Sear the pork

  Increase heat to medium-high and sear the pork in the bacon fat until deeply browned on all sides. Remove and set aside.

  Cook and season the vegetables

  Lower heat to medium. Add the onion, carrot, and celery to the pot. Season with ½ teaspoon kosher salt and a few grinds of black pepper. Cook 6–8 minutes, stirring occasionally, until softened and lightly caramelized. Add the garlic and cook 30 seconds.

  Build the braising liquid

  Add the Calvados or brandy, if using, scraping up any browned bits from the bottom of the pot. Simmer 1 minute.

  Add the apple cider, chicken stock, thyme, rosemary, bay leaf, and reserved bacon. Bring to a gentle simmer.

  Nestle the pork

  Return the pork to the pot, nestling it into the liquid. The liquid should come at least halfway up the pork. If it does not, add additional apple cider or chicken stock as needed.

  Braise

  Cover and transfer to a 300°F oven. Braise until fork-tender, flipping the pork halfway through cooking.

  Boneless, about 3–3¼ hours

  Bone-in, about 3½–4 hours

  Reduce the sauce

  Remove the pork and set aside. Discard the herb stems and bay leaf. Place the pot over medium heat and simmer the liquid uncovered for about 10 minutes, until slightly reduced and concentrated.

  Finish the sauce

  Lower heat and stir in the entire container of crème fraîche until smooth and silky. Add apple cider vinegar, 1 teaspoon at a time, tasting until the sauce is balanced and bright. Adjust salt and pepper as needed.

  Shred and return the pork

  Shred the pork and return it to the sauce, stirring gently to coat. Warm through before serving.

Serving Suggestions

• Spoon the pork and sauce over mashed potatoes, buttered egg noodles, or soft polenta to catch the silky sauce.

  Serve with biscuits or crusty artisan bread for soaking up every bit of the cider–crème fraîche sauce.

  Balance the richness with a simple green salad dressed in a sharp vinaigrette.