Pulled pork with steamed buns

Steamed buns

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

Pulled pork

• 1000 - 1200 g pork shoulder, boneless
• 3 garlic cloves
• 120 g red onion (approx.1 onion), cut into halves
• 110 g carrot (approx. 1 carrot), cut into quarters
• 80 g celery stalks (approx. 2 stalks), cut into quarters
• 80 g fennel bulb (approx. 1/2 bulb), trimmed and thinly sliced
• 2 tart apples (e.g. Granny Smith), core removed and cut into eighths
• 40 g olive oil
• 2 tsp ground smoked paprika
  or 2 tsp ground sweet paprika
• 1 tsp mustard
• ½ tsp dried chilli flakes
• 1 tbsp brown sugar
• 80 g vinegar
• 50 g molasses
  or 50 g golden syrup
• 1 tbsp chicken stock paste, homemade
  or 1 chicken stock cube (for 0.5 l)
• 1 tbsp tomato purée
• 1 - 2 tbsp milk, for brushing
• salad leaves to taste, to serve