Ingredients

• 3.5kg/7lb 10oz boned pork shoulder
• skin scored
• 2 courgettes
• thinly sliced
• 1 aubergine
• thinly sliced
• 1 red pepper
• cut into quarters
• seeds removed
• 2 red onions
• cut into wedges
• 4 tbsp olive oil
• 250g/9oz bulgur wheat
• soaked in cold water overnight
• 1 bunch fresh mint
• roughly chopped
• 1 bunch fresh coriander
• roughly chopped
• 2 lemon
• juice only
• 1 pomegranate
• seeds only
• 6 tbsp extra virgin olive oil
• 1 tbsp olive oil
• 1 onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 2 Bramley apples
• peeled
• roughly chopped
• 1 red chilli
• finely chopped
• 50g/2oz dark muscavado sugar
• 50ml/2fl oz teriyaki sauce
• 2 tbsp cider vinegar
• 150ml/5fl oz tomato ketchup

Directions

• For the pork shoulder
• preheat the oven to 150C/300F/Gas 2.
• Boil a kettle and pour the boiling water over the pork skin
• discarding the water. Pat the pork shoulder dry using kitchen paper and place in a deep-sided roasting tray.
• Roast in the oven for four hours
• or until very tender and golden-brown. Remove the pork from the oven and set aside to rest for 30 minutes.
• For the roasted vegetable tabbouleh
• preheat the oven to 200C/400F/Gas 6.
• Mix the courgettes
• aubergine
• peppers and onions with the olive oil and place onto a roasting tray. Roast in the oven for 20-30 minutes
• or until tender and slightly charred.
• Remove the vegetable from the oven and chop roughly.
• Drain the bulgur wheat well and place into a large bowl. Add the remaining ingredients
• the chopped roasted vegetables and mix until well combined. Season to taste with salt and freshly ground black pepper.
• For the apple BBQ sauce
• heat the olive oil in a saucepan and fry the onion and garlic for 1-2 minutes
• or until just softened. Add the apple pieces and chilli and fry for a further minute. Stir in the sugar
• teriyaki sauce vinegar and tomato ketchup. Cover and cook for 3-4 minutes
• or until the apples are softened.
• To serve
• shred the pork meat with two forks and pile onto one side of a large serving plate. Spoon the tabbouleh alongside and serve the apple sauce in a bowl.