This is an adapted recipe - it was initially published in "The Best Slow & Easy Recipes" by the editors of Cook's Illustrated ( 2008, $35) using boneless pork loin. I prefer to use a Boston butt or boned rolled pork shoulder, moister & much more economical. The cocotte method of using a tightly covered cooking vessel, low heat & minimal extra liquid makes for a wonderful dish. I've listed the ubiquitous Granny Smith apples but we use Limber Twigs, a great keeping/cooking apple, stored over winter in the garage. Any cooking apple works well. I also add about 2 tablespoons of Calavados (well, a glug) before covering & putting in the oven. The cooking time for the butt & shoulder is longer - I cook until an internal temp of 160F is obtained - about 85 minutes. This works well with mashed potatoes & cooked kale, mustard greens or turnip greens.