Preheat the oven to 400°F.

Pat dry the pork with paper towels and season all over with salt and black pepper.

Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Add the pork and brown on all sides, about 5 minutes per side.

Remove the pork from the pot and set aside.

Add sliced onions to the pot and cook over medium heat for 4-5 minutes until softened. Stir in minced garlic and cook for 20 seconds.

Deglaze the pot with white wine, scraping up browned bits. Stir in thyme, rosemary, and smoked paprika.

Return the pork to the pot. Add apple cider, chicken broth, and bay leaves; bring to a boil.

Cover the pot and transfer to the oven. Reduce oven temperature to 350°F and cook for 2 hours.

Add quartered apples to the pot, cover, and cook for an additional 30 minutes or until pork reaches desired tenderness.

Remove from oven, transfer pork to a cutting board, and let rest for 10 minutes.

Meanwhile, set the pot over high heat and simmer to reduce sauce slightly.

Slice the pork and serve with sauce, onions, and apples.