1-First: preheat your oven to 350°F with a rack in the center and pat the pork dry with paper towels, then season it thoroughly with salt.

2-Next: heat the olive oil in a large Dutch oven over high heat and sear the pork shoulder on all sides until it’s well browned, about 4 minutes per side, before setting it aside.

3-Reduce the heat to medium and add the shallots and fennel to the Dutch oven, cooking them until softened and lightly caramelized, about 5 minutes. If they brown too quickly, deglaze with ¼ cup chicken stock. Add the garlic and cook for 1 more minute until fragrant, then transfer the vegetables to a plate.

4-Now, add the black pepper, cayenne pepper, fennel seeds if using, apple cider, apple cider vinegar, and chicken stock to the pot. Bring everything to a boil, making sure to scrape up those tasty browned bits from the bottom. Return the pork shoulder to the pot so the liquid comes halfway up the sides, cover it tightly, and transfer to the oven to braise for 2 hours.

5-After that, remove the pot from the oven and nestle the apples and cooked vegetables around the pork. Cover again and bake for another 30 minutes, or until the pork is tender and easy to shred. Let it rest for 10 minutes before slicing or shredding, then serve with the apples and vegetables, spooning the braising liquid over the top. For extra flair, garnish with the reserved fennel fronds.