Slow-cooked pulled pork with steamed buns

Steamed buns

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

Pulled pork and apple

• 1000 - 1200 g boneless pork shoulder
• 40 g olive oil, plus extra to rub over crackle
• 1 tsp sea salt
• 3 garlic cloves
• 1 red onion (approx.120 g), cut into halves
• 1 carrot (approx. 110 g), cut into quarters
• 2 celery stalks (approx. 80 g), cut into quarters
• ½ fennel bulb (approx. 80 g), trimmed and thinly sliced
• 2 Granny Smith apples, core removed and cut into eighths
• 2 tsp ground smoked paprika
• 1 tsp mustard powder
• ½ tsp dried chilli flakes
• 1 tbsp brown sugar
• 50 g apple cider vinegar
• 30 g white wine vinegar
• 50 g treacle
• 1 tbsp Chicken stock paste (see Tips)
• 1 tbsp tomato paste
• 1 - 2 tbsp full cream milk, for brushing
• mixed salad greens, to serve