Rub shoulder with salt, pepper, fennel seed, cumin, granulated garlic and onion, thyme, citrus zest and a couple drizzles of olive oil. Wrap and chill for a few hours or overnight.
Preheat oven to 325°F with a rack in the lower third of oven.
Heat Dutch oven over medium high heat with a drizzle of oil. Add the pork and brown evenly on all sides. Remove pork and deglaze the pan with Calvados then add fennel, onion, garlic and parsley; season with salt and pepper. Add cider, wine and stock then place pork on top. When liquid bubbles, cover and place in oven and braise for 3 1/2 hours.
Remove pork to platter and cover. Add apples to sauce and cover. Cook 8-10 minutes to tender-crisp and stir in Dijon. Shred or slice pork and combine with sauce.
Serve pork with apples in bed of polenta.