Meltingly Tender Pork with Apples

If this isn't one of the best pork roast recipes you've ever tried, I'd be surprised. Meltingly tender pork shoulder with apples and onions that disintegrate into a helluva sauce. I can't think of a dish that is more perfect for a slow Sunday afternoon.
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Meltingly Tender Pork with Apples
serves at least 6

5 lb bone-in pork shoulder
1 T cracked anise seed
1 T cracked peppercorns
1 T dried thyme leaves
2 T fresh rosemary, chopped
6 garlic cloves, minced
1 T salt
4 T olive oil
5 medium apples, peeled and sliced
2 medium onions, thinly sliced
salt and pepper for seasoning
1 cup dry white wine

Mix the anise, pepper, thyme, rosemary, garlic, olive oil, and salt in a small bowl. Add 2 T olive oil and mix thoroughly. Rub the mixture into the pork shoulder, being sure to work the marinade into each crack and crevice. Wrap the pork roast tightly in plastic wrap and allow to marinate, refrigerated, for up to 48 hours.

Preheat the oven to 450.
Toss the sliced apples and onions with the remaining 2 T olive oil. Season with salt and pepper. Place in the bottom of a large dutch oven. Place the marinated pork roast on top of the apples. Cover and roast for 30 minutes.

After 30 minutes, turn the oven temperature down to 325. Uncover the roast and add the white wine. Recover and roast for approximately 3 additional hours. The pork should pull apart easily with a fork when it is fully cooked.

Remove the roast from the pan. Add 1/2 cup (or more) water to the pan to loosen the apples and onions. The apples will be very soft. Mash the mixture with a fork while stirring together. Add more water if the mixture is too thick.

Serve the sauce alongside the pork.

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