Heat olive oil on medium high. Add pork, salting on both sides, add it to cocotte turning to brown all sides. Turn to brown the last side and immediately toss all apple, finely chopped vegetables, garlic and thyme around the pork as it continues to brown.
Reduce heat to medium and cook stirring them until brown.
Add tomato paste. Stir until incorporated.
Add wine, bring to a boil.
Add chicken stock, vinegar and honey. Simmer for 3 minutes.
Cover and transfer to the oven for 1.5 hours. Turn pork and braise for another 1.5 hours.
Remove from oven and press on vegetables to extrude additional flavor.
Using two forks, shred meat, removing any excess fat (if necessary). Stir to combine with sauce.
Stir in mascarpone and season with salt and pepper and garnish with fresh grated parmesan.
You can substitute white wine vinegar if you don't have champagne vinegar
You can substitute a half cup of heavy cream for mascarpone.
If at all possible, ragu is best made in cast iron. It goes from stove top, to oven to table seamlessly and offers the best flavor.
You can make in a slow cooker as well. Follow the instructions and rather than placing it in the oven, place in a slow cooker until it falls apart.
If you are making the ragu ahead of time, once it has cooked, let it cool completely to room temperature before transferring to an airtight container.