The magical slow cooker
– 4 1/2 lbs. pork butt roast – 3/4 tsp. Salt divided; to taste – 1/4 tsp. pepper to taste – 1 Tbsp. vegetable oil – 1 cup onion – 1/4 cup all-purpose flour – 4 garlic cloves minced – 3 sprigs fresh thyme – 1/2 cup apple cider – 1/2 cup apple butter – 2 bay leaves – 1 Tbsp. cider vinegar
Tie kitchen twine around each piece of pork. Heat oil in skillet until just smoking. Brown roasts; transfer to plate. Add onion and 1/2 teaspoon salt to fat left in skillet and cook until onion is softened.
Stir in flour, garlic & thyme sprigs and cook until fragrant. Slowly whisk in apple cider; transfer to slow cooker. Stir in apple butter and bay leaves into slow cooker. Add roasts into cooker.
Cover and cook until pork is tender. Transfer roasts to carving board and let rest for 20 minutes. Combine defatted sauce and vinegar in bowl and season with salt and pepper to taste.
Remove twine from roasts, slice meat into 1/2-inch-thick slices, and arrange on serving dish. Spoon 1 cup sauce over meat and serve, passing remaining sauce. Serve and enjoy.