Heat the oven to 240C/220C fan/gas 9. Pat the pork shoulder dry and score the skin, if it isn’t already – simply make small cuts in the flesh to allow the spice rub to penetrate. Put the onions in the base of a roasting tin that will snugly fit the pork shoulder.

Combine the paprika with 1 tsp black pepper, the caraway seeds, garlic granules, dark brown sugar and fine sea salt in a small bowl. Sprinkle 2 tsp of the spice mix over the onions, and stir to coat well. Sprinkle the rest of the spice mix all over the pork, making sure to rub it into the cuts you’ve made. Sit the pork on top of the onions, then roast in the oven for 20 mins until the skin has puffed up. Pour the cider into the tin around the pork, scraping up any caramelised bits, then cover the tin tightly with foil. Reduce the oven to 160C/140C fan/gas 3 and roast for 4 hrs-4 hrs 30 mins, or until the pork is fall-apart tender. Remove the foil and shred the pork using two forks. Turn the oven back up to 220C/200C fan/gas 7 and return the tin to the oven for 5 mins to reduce the sauce slightly.

Meanwhile, for the slaw, combine the soured cream, mustard, lemon juice and dill. Season, then stir through the apples.

Spoon the pulled pork in mounds into toasted ciabatta rolls with some apple slaw, then serve.