Preheat oven to 325°. Preheat braiser or dutch oven on the stovetop over medium heat. Combine all ingredients for the dry rub and rub onto all sides of the pork.
Coat the pan with olive oil. Begin to saute the onions, garlic, celery, and apples. Cook for about a minute, then make a space in the middle for the pork. Sear the pork on each side for 3 minutes. Stir the onions/apples/garlic/celery occasionally while the pork is searing. Remove the pork from the pan and set aside.
Deglaze the pan with the beer or wine. Let it cook and reduce by half.
Return the pork to the pan, and add the chicken stock and bay leaves. It should cover the pork by half (add more stock or some water if it doesn’t. Stop adding stock once it is covered by half.)
Bring the liquid to a boil, then transfer the pork to the oven and cover with the lid. (Tip: I’m always afraid of spilling the liquid during the transfer, so I always move it into the oven with the lid off and put the lid on once it’s in the oven).
Braise for 2-3 hours, or until the meat is tender and pulls apart easily with a fork (I recommend checking it every 30 minutes after the 2 hour mark). Once it’s done, remove from the oven and set aside.