1. Preheat your oven to 300°F. Generously season the pork with salt and pepper on all sides. Heat a large Dutch oven over high heat and add a drizzle of oil. Once the pot is hot, add the pork and sear for 2-3 minutes on each side until a golden-brown crust forms. Remove the pork and set it aside.

2. Reduce the heat to medium-low and add the diced onions to the Dutch oven. Pour in a splash of apple cider and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Sauté the onions for 2-3 minutes, then add the minced garlic and cook for one more minute.

3. In a bowl, whisk together the remaining apple cider, chicken broth, apple cider vinegar, brown sugar, and all the pork seasonings. Place the seared pork back into the Dutch oven, pour the liquid mixture over the top, and add the fresh thyme sprigs. Cover the pot with a lid.

4. Transfer the Dutch oven to the preheated oven and let the apple cider pork braise for 3-4 hours, or until the meat is fork-tender and easily shreds.

5. While the pork is cooking, place the cubed sweet potatoes in a pot and cover them with water. Bring the pot to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.

6. Drain the cooked sweet potatoes and return them to the pot. Add the butter, heavy cream, salt, pepper, and garlic powder. Mash the ingredients together until you achieve a smooth, creamy texture. Adjust the seasoning to your taste.

7. Once the pork is done, remove it from the oven and let it rest for 10 minutes. Use tongs or two forks to shred the pork, then mix it with the flavorful pan juices.

8. Serve the shredded apple cider pork over the creamy mashed sweet potatoes, and drizzle the remaining pan juices over the top.