Trim fat from pork loin roast and cut into 1-inch pieces. Dry pieces thoroughly with paper towels. Season pork pieces generously with salt and pepper.

Heat oil and butter in a dutch oven or large heavy-bottomed pan over medium-high heat. When oil is hot, add seasoned pork and cook for 2 minutes on each side or until brown on all sides. 

Add 1 cup cider to the pan with the pork, turn down heat to medium, cover pan with a lid and simmer pork for about an hour. Check pork often making sure the liquid is not evaporating too quickly. If it is, turn down the heat to medium-low and add a little more water if liquid is gone.

After an hour, remove pork and residual juices from pan and set aside. Most of the liquid should be evaporated, but there may still be some left. 

Heat 1 tablespoon butter in same pan and add diced onions and carrots and saute until onions are tender, about 3 minutes. Add chopped mushrooms and saute another 3 minutes.

Stir in ¼ cup flour and cook for 1 minute. Add ¼ cup apple cider and deglaze pan, scraping up any bits on the bottom (I like to use a metal spoon for this) until liquid is evaporated. 

Add 1 cup apple cider, ¾ cup water, and ½ teaspoon chicken bouillon. Reduce heat to medium-low. Add pork with residual juices and fresh or dried thyme. Cover stew and simmer 5 to 10 minutes until carrots are tender and stew has thickened. Season with additional salt and pepper to taste, if needed. Keep warm on stove on low until ready to serve.