Red Wine Braised Pork Butt with Apples and Thyme

Ingredients

• 4-pound boneless pork butt
• 2 tablespoons kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup grapeseed or canola oil, divided
• 2 medium carrots, peeled and cut into 3-inch lengths
• 2 medium onions, halved lengthwise (root end left intact) and peeled
• 1 head garlic, halved horizontally
• 1 cup medium-bodied red wine (such as pinot noir or a light cabernet sauvignon)
• 4 cups chicken broth
• 20 sprigs fresh thyme
• 1 tart apple (such as granny smith), cored and quartered
• 1 sprig fresh rosemary
• 1 tablespoon whole black peppercorns
• 1 lemon, peeled using a vegetable peeler

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