Adapted from Southern Living
- Pat pork dry with paper towels; season on all sides with 1 1⁄2 teaspoons of the salt and 1⁄2 teaspoon of the pepper. Heat oil in a large skillet over medium-high. Add pork, and cook until browned on all sides. Transfer to a 6-quart slow cooker. Pour off all but 2 tablespoons drippings in skillet, and add onion and garlic to hot drippings. Cook, stirring often, until slightly softened, 3 to 4 minutes. Transfer onion mixture to slow cooker with pork.
- Add carrots, apple, cider, thyme, and 1⁄2 teaspoon of the salt to slow cooker. Cover; cook until vegetables are tender and pork is very tender, 5 hours on HIGH or 8 hours on LOW. (You can also cook in your oven at 325F for 3 hours in a dutch oven. Remove pork, and place on a platter. Using a slotted spoon, remove vegetables from liquid in slow cooker, and place in a bowl. Discard thyme sprigs.
- Skim fat from surface of liquid; discard. Whisk water and cornstarch in a small bowl. Stir cornstarch mixture into liquid in slow cooker, and cover and cook on HIGH until thickened, 30 minutes. (Faster than using a slow cooker – pour the liquid into a saucepan and cook until thickened.) Meanwhile, shred pork into bite-size pieces, discarding any large pieces of fat. Season to taste with extra salt and pepper. Serve hot cooked noodles with vegetables, pork, and gravy.