- Using a deep cast iron skillet, heat olive oil over medium-high heat. Season pork shoulder with salt and pepper and sear on all sides.
- Add mead to skillet and turn heat to low. Cover skillet and cook for 1 hour. Add remaining ingredients except for sour cream and cook for 30 minutes more.
- Remove pork from skillet and discard cinnamon, thyme, and bay leaf. Mix sour cream into the mead-pear mixture and serve with cut pieces of pork.