Cider-Braised Pork Roast
You can use a leaner cut of pork, such as a pork leg roast, instead of shoulder.
Balance the sweetness of the braising liquid by whisking in a tablespoon or so of Dijon mustard after the pork has been cooked and removed, if you'd like.
You can use a different herb, such as thyme or rosemary, instead of sage. These herbs are more intense tasting, so reduce the amount called for to 2 teaspoons.