Slow cooker apple cider braised pork roast

Season the pork generously on both sides with salt and pepper and sear on all sides in a little vegetable oil in a large skillet on high heat to a brown crust; transfer to the slow cooker.

Turn to medium and cook the shallots and celery in the remaining fat two or three minutes.

Deglaze with apple cider vinegar, scraping up the brown bits, and cook until it has almost evaporated; scrape everything into the slow cooker.

Add the whole garlic cloves, a bay leaf and a couple cups of apple juice or cider.

Cover and braise on low about six hours until fork tender but still sliceable, turning the roast every couple of hours since the liquid comes only a third of the way up.

Remove the pork to a plate and cover with foil to keep warm.

Bring the braising liquid to a boil in a saucepan over high heat and reduce to about 25% of its volume, about 10 to 15 minutes; turn off the heat.

Season with black pepper, cayenne and a pinch of salt, whisk in a spoon of Dijon, then whisk in a few chunks of cold butter until it disappears; strain if wanted.

Finish with parsley, adjust the seasoning, slice the pork and spoon a few tablespoons of sauce over each serving.