Slow-Cooked Pulled Pork with Steamed Buns

Steamed Buns

• olive oil, for greasing
• 300 g water
• 3 tsp dried instant yeast
  of 30 g fresh yeast, crumbled
• 500 g plain flour
• 2 tsp fine sea salt

Pulled Pork and Apple

• 1000 - 1200 g pork shoulder, boneless
• 1 tsp fine sea salt
• 3 garlic cloves
• 1 red onion, quartered
• 1 carrot (approx. 110 g), cut in pieces
• 2 celery stalks (approx. 80 g), cut in pieces
• ½ fennel bulb (approx. 80 g), trimmed and thinly sliced
• 2 Granny Smith apples, core removed and cut in eighths
• 40 g olive oil, plus extra to rub over skin
• 2 tsp smoked paprika
• 1 tsp mustard powder
• ½ tsp dried chilli flakes
• 1 Tbsp brown sugar
• 50 g cider vinegar
• 30 g white wine vinegar
• 50 g treacle
• 1 Tbsp chicken stock paste (see tips)
• 1 Tbsp tomato purée
• 1 - 2 Tbsp whole milk, for brushing
• salad leaves, for serving