Cider Pork Roast with Apple-Thyme Gravy

To make the pork shoulder casserole tender, it needs to be warmed up for a long time and slowly, and this shoulder, poured with thick apple sauce, turns out to be especially juicy. The dish turns out delicious with cheesy mashed potatoes and a large green salad.
Sprinkle the pork with 1/2 tsp salt, then saute in oil in a large skillet over medium-high heat, turning as needed, for 10 minutes. Transfer the pork and juices from the pan to a 5-to 6-liter slow cooker. Add the remaining 1 tsp salt, cider, calvados, 1 tbsp thyme, pepper and 1 sliced apple. Cover and cook until the meat is very soft, about 4 hours on high or 7 hours on low power.Meanwhile, about 20 minutes before the pork is cooked through, heat 2 tablespoons. Heat the butter in a large skillet over medium-high heat. Add the remaining 3 apples and cook, stirring frequently, until soft and light golden, about 10 minutes. Transfer to a bowl; cover with foil.Transfer the roast from the slow cooker to a platter and cover with foil. Strain the juice from the slow cooker and remove the skin from the fat; set aside. Melt the remaining 1 tablespoon. Brush the pan with butter. Add the flour; cook, whisking frequently, until golden and bubbly. Slowly whisk in the juice and 1 teaspoon thyme; cook until slightly thickened, 6 to 8 minutes. Transfer to a sauce pan.Cut the pork into slices, sprinkle with the remaining apples and drizzle with the sauce. Garnish with thyme sprigs and serve with gravy on the side.