Ingredients:

• 2 tablespoons packed, fresh thyme leaves, lightly chopped, or 1 tablespoon dried thyme
• 2 tablespoons fresh rosemary leaves, lightly chopped
• 1 tablespoon fennel seeds, toasted
• 2 teaspoons black peppercorns
• 2 teaspoons kosher salt
• 4 medium cloves garlic, minced
• Extra virgin olive oil, optional
• 4 to 5 pounds (1.8 to 2.2 kg) boneless pork shoulder, sinew and excess fat (beyond 1/4 inch) trimmed
• 4 medium good cooking apples, such as Fuji or Jonagold
• 1 medium yellow onion
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup (120 ml) dry white wine (can sub water)
• 1/2 teaspoon Dijon mustard
• Freshly ground black pepper