4-pound boneless pork butt

2 tablespoons kosher salt

¼ teaspoon freshly ground black pepper

¼ cup grapeseed or canola oil, divided

2 medium carrots, peeled and cut into 3-inch lengths

2 medium onions, halved lengthwise (root end left intact) and peeled

1 head garlic, halved horizontally

1 cup medium-bodied red wine (such as Pinot Noir or a light Cabernet Sauvignon)

4 cups chicken broth

20 sprigs fresh thyme

1 tart apple (such as Granny Smith), cored and quartered

1 sprig fresh rosemary

1 tablespoon whole black peppercorns

1 lemon, peeled using a vegetable peeler