Ingredients

• 50g/2oz soft dark brown sugar
• 5 tbsp smoked hot paprika
• 3 tbsp sea salt flakes
• 2 tbsp cayenne pepper
• 2 tbsp ground cumin
• 2 tbsp ground black pepper
• 2 tbsp ground fennel seeds
• 2 tbsp ground coriander
• 2 tbsp dry mustard powder
• 3kg/6lb 8oz boneless pork shoulder
• 2 tbsp olive oil
• 1 small onion
• peeled
• very finely chopped
• 3 garlic cloves
• peeled
• crushed
• 200ml/7fl oz tomato ketchup
• 100g/3½oz brown sugar
• 2 tbsp water
• 1 tbsp white wine vinegar
• 1 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 1½ tsp hickory ‘liquid smoke’ (available from online retailers)
• 1 tsp mustard powder
• ½ tsp smoked paprika
• freshly ground black pepper
• to taste
• 6 apples
• cores removed
• apples left whole
• skin scored around the middle
• 50g/2oz brown sugar
• 50g/2oz cold butter
• diced
• 400g/14oz new potatoes
• scrubbed
• 3 tbsp ready-made mayonnaise
• 1 tbsp crème fraiche
• 2 tbsp baby capers
• drained
• 50g/2oz baby gherkins
• drained and sliced
• 2 tsp freshly squeezed lemon juice
• 1 heaped tbsp chopped fresh flatleaf parsley
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 small onion
• peeled
• finely chopped
• 2 garlic cloves
• crushed to a paste with the edge of a knife
• 75g/3oz fresh white breadcrumbs
• 1 tbsp chopped fresh parsley leaves
• 2 tsp chopped fresh sage leaves
• 1 free-range egg yolk
• salt and freshly ground black pepper
• 8 white bread rolls
• cut in half
• to serve

Directions

• For the spiced pork
• mix all of the spiced pork ingredients (except for the pork) together in a bowl until well combined.
• Put the pork shoulder into a shallow ovenproof dish and rub all over with half of the dry spice rub mixture. Cover loosely with cling film and chill in the fridge for 1-2 hours. (Reserve the remaining dry spice rub mixture).
• Once the pork has marinated for two hours
• massage the remaining spice rub mixture into it. Preheat the oven to 150C/300F/Gas 2.
• Transfer the spiced pork to a large roasting tin
• pour 100ml/3½fl oz water into the tin
• then cover with a large piece of aluminium foil
• pinching the foil around the edges of the tin to seal well. Cook the spiced pork in the oven for five hours
• or until tender.
• Meanwhile
• for the barbecue sauce
• heat the oil in a frying pan over a low heat. Add the onion and fry until softened but not coloured
• about 10 minutes
• then add the garlic and fry for a further 2-3 minutes.
• Add the remaining barbecue sauce ingredients and gradually bring the mixture to a simmer
• stirring well. Continue to simmer for 10-15 minutes
• or until the mixture has thickened and the onions are very soft. If desired
• set the barbecue sauce aside to cool slightly
• then blend to a smooth purée in a food processor. Set aside
• covered
• to cool
• then chill in the fridge until needed.
• For the baked apples
• fill the hole in the middle of each apple with the sugar and butter.
• Place each stuffed apple into a roasting tray and cover with aluminium foil
• then set aside until the pork has cooked for four hours. Add the baked apples to the oven and bake for 40 minutes
• then remove the foil covering and bake for a further 10-15 minutes
• or until the apples are very soft but not collapsing.
• For the potato salad
• half-fill a saucepan with water and bring to the boil. Add the potatoes and a pinch of salt and return the water to the boil. Cook for 15-18 minutes
• or until just tender. Drain in a colander and then suspend under running cold water until completely cooled.
• Mix together the mayonnaise
• crème fraiche
• capers
• gherkins
• lemon juice and parsley in a large bowl until well combined.
• Cut each of the potatoes into quarters and stir them into the mayonnaise dressing. Season
• to taste
• with salt and freshly ground black pepper.
• When the pork is cooked
• transfer to a chopping board
• cover with a sheet of aluminium foil and a clean dry tea towel and set aside to rest for 15-20 minutes.
• Meanwhile
• for the sage and onion stuffing
• increase the oven temperature to 180C/350F/Gas 5.
• Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes
• or until softened but not coloured.
• Mix together the breadcrumbs
• parsley and sage in a bowl until well combined. Add the cooked onion and garlic mixture and the egg yolk and stir well to combine. Season
• to taste
• with salt and freshly ground black pepper.
• Spoon the sage and onion stuffing mixture into a small ovenproof dish and bake in the oven for 25-30 minutes
• or until cooked through.
• When the spiced pork has rested
• shred it using two forks.
• To serve
• fill each bread roll with the spiced pulled pork and top the pork with a spoonful of barbecue sauce. Serve the baked apples and potato salad alongside.