Season both sides of the pork shoulder with salt. Sear them in a pot on high heat until golden brown and fond (browns bits on bottom) forms.
Remove the meat and add in half a chopped onion. Cook this for a few minutes until slightly softened. (I had to add water at this step because my fond was close to burning.)
Add 1 Tbsp of apple cider vinegar (I used white wine vinegar as substitute), juice of 1 apple (or 1/4 cup apple cider), 1 tbsp Mustard (Dijon preferred). Mix and make sure the fond and mustard is well dissolved into the sauce.
Add back the meat and any accumulated juices, then add in 100 ml of cream, 1 small bay leaf, 1 tsp each of dried sage, thyme and rosemary, and enough chicken stock to cover the meat.
Mix well and cover. Simmer on low heat.
1 and a half hour later, the liquid should be reduced to a thick sauce and the meat tender.
Saute asparagus and onions in melted butter for about 5 minutes. I had additional potatoes that I boiled and mashed. Instead of seasoning it with salt, milk and butter, I used the braising sauce.