Preheat oven to 400˚F.
Pat dry the pork with paper towels and season all over with kosher salt and black pepper.
Heat the oil in a large oven-safe Dutch oven set over medium-high heat.
To the heated oil add the pork and brown on all sides; about 5 minutes per side.
Remove pork from the pot and set it aside.
Add onions to the pot and cook over medium heat for about 4 to 5 minutes, stirring often, until softened.
Stir in the garlic and cook for 20 seconds.
Deglaze the pot with wine.
Stir in thyme, rosemary, and paprika.
Add the pork back to the pot.
Add in the apple cider, chicken broth, and bay leaves; bring mixture to a boil.
Cover the pot with a tight fitting lid.
Transfer the pork to the oven.
Reduce the oven temperature to 350˚F and cook for 2 hours.
Remove lid from the pot and drop in the apples.
Cover and continue to cook in the oven for 30 minutes, or until internal temperature of the pork registers at 145˚F.
Remove from oven and return the pot to the stovetop.
Remove pork and transfer it to a cutting board; let rest for 10 minutes.
In the meantime, set the pot over high heat and bring to a boil; cook for a couple minutes, or until sauce is slightly reduced and thickened.
Cut pork and serve with onions, apples, and sauce.