*Do not use extra virgin olive oil for long cooking because it has a lower smoking point and can impart a bitter flavor if overheated; pure or light olive oil is recommended because they have higher smoking points. **We used a thoroughly sanitized box cutter to score the pork rind, but you can also use a very sharp paring knife. ***Resting meat after the cooking process gives the meat time to redistribute its natural juices and makes it moister. *Any sweet yellow or white onion, such as a Maui or Walla Walla, can be used in place of Vidalia onions. **A lemon half can be used to lightly rub the apples to keep them from oxidizing if you are unable to make the sauce right away.