Preheat the oven to 250°F

Pat the pork with paper towels, season with salt and a few grindings of fresh pepper.  Add the oil to an 8-quart Dutch oven, braiser or heavy-bottomed pan, set over medium high heat. When the oil is hot add the pork and brown, turning to brown all sides, 10-12 minutes.

Add the cider and apple brandy.

Tie several thyme sprigs together with kitchen twine and add the bundle to the pan with the bay leaves.  

Cut, quarter and core one of the apples and add to the pan.

Cover the pot and transfer to the oven and roast for 6 hours or 1 hour per pound until the meat is fork-tender.

Remove from the oven and transfer the pork roast to a platter, tent with foil and let rest for 15-20 minutes.

Remove the remains of the tied thyme bundle from the braising liquid and discard. 

Pour the  liquid through a fine sieve set over a bowl, discard the residue in the strainer.  Spoon off as much of the fat from the liquid as possible and reserve.  There should be about 2 cups of liquid, add additional water or cider if necessary.

Melt 2 tablespoons of butter in a saucepan set over medium-low heat.  Add the flour, cook and stir the roux for 1-2 minutes. 

Slowly add the strained braising liquid, whisking until slightly thickened, 5-6 minutes.  Transfer to a spouted pitcher or gravy dish and keep warm while sautéing the apples.

Cut the apples in half, core and slice each half into 3 thick slices.  

Set a 10-inch non-stick skillet over medium heat, melt the remaining 2 tablespoons of butter and add the apples slices.  Brown to a light golden, turning with tongs to brown all both sides. 

Cook the apples until barely tender but still a little firm when pierced with a fork. 

Remove the foil from the pork roast and place the apples on the platter around the pork roast.  Garnish with fresh thyme sprigs.