Preheat oven to 325°F. Trim excess fat from pork and cut into 4 pieces if desired. Pat pork dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear pork 4-5 minutes per side until deeply browned. Whisk together apple cider, chicken stock, Dijon mustard, and dehydrated onion. Tie rosemary and thyme into a small bundle. Place pork back into the Dutch oven and pour in braising liquid. Add garlic and herb bundle, cover, and place in oven. Braise for about 3 hours, flipping halfway, until pork is nearly fork-tender. Remove pork and arrange onions and apples around it, cover, and return to oven for 30-45 minutes. Let pork rest in braising liquid for 30 minutes before serving. Squeeze garlic into liquid or over pork and adjust seasoning.