Start by tying up the Pork Shoulder (2 kilogram) with kitchen strings at intervals of 5 centimeters.
In a large frying pan placed over medium high heat, put a tablespoon of the Olive Oil (2 tablespoon). Add the pork. Cook for 5 minutes or until the skin has turned brown. Transfer this to a 5.5 liter slow cooker.
Lower the heat to medium. Then heat the remaining olive oil in pan. Add the Shallot (4) and cook for 4 minutes, or until the pork has softened.
Add Garlic (4 clove) and Sage Leaves (1/4 cup), cook for a minute or so until it has become fragrant.
Transfer this to the slow cooker then add the Bay Leaf (4) and Fresh Thyme Leaves (2). Combine Apple Cider (330 milliliter), Maple Syrup (1 tablespoon) and Chicken Stock (2/3 cup). Add to the slow cooker and cover it with lid.
Cook on low heat for 6-8 hours or 4 hours if you put the heat on high level.
Peel, core, and cut the Green Apple (4) into 16 pieces. Add half of these fruits halfway through the cooking time.
Transfer the pork to the plate. Cover it to keep warm. Then transfer the remaining apples and a quarter cup of cooking liquid to a food processor. Or use a fork to crush it.
Add Caster Sugar (1 tablespoon) and White Wine Vinegar (2 teaspoon) and process until the mixture has become roughly chopped.
Remove and discard the string from pork. Slice and serve with apple sauce. You can also sprinkle it with sage.
Serve with rice and enjoy!