Massage the pork shoulder with kosher salt and pork seasoning. Be sure the whole pork shoulder is coated in spices.

Preheat the oven to 325ºF. Heat oil in a large Dutch oven over high heat. Sear each side of the pork shoulder for 2-3 minutes or until browned. Remove it from the pot once all sides have been browned.

Deglaze the pot with ¼ cup apple cider vinegar and scrape the brown bits from the bottom of the pot. Add the apple cider, Worcestershire, onion, and garlic to the pot. Add apples and toss to coat.

Nestle the pork shoulder in between all of the vegetables and add the fresh herbs. Cover and bake for 2 hours.

When the pork reaches 200ºF or is easily shreddable with a fork, remove the lid and raise temperature to 350 and cook for another ½ hour. Flip and cook for another ½ hour.

Let the meat rest for 10 minutes. Remove the herb stems from the pot and shred the pork. Serve with accompanied vegetables and any remaining apple cider sauce.