Trim the root ends from the brussels sprouts. Slice the sprouts into thin strips from top to root end (as you would a head of lettuce). For quick work, use a food processor fitted with coarse shredding disk.

Melt butter with olive oil in large deep skillet over medium heat. Add pancetta and sauté until golden on the edges, about 3 minutes. Add the garlic; stir 30 for seconds until fragrant.

Add brussels sprouts, broth and cider and sauté until the sprouts are crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to bowl and serve hot.