Preheat the oven to 220c. Slice up the apple and add to a high sided roasting tray along with the thyme and sage. Score the skin of your pork then drizzle over a little olive oil and plenty of salt. In a small bowl, stir together the spices, sugar, remaining salt, black pepper and a little more olive oil. Coat the pork in the mixture then place in the tray on top of the apples. Add the mulled cider to the tin.
Place the pork in the oven and immediately reduce the temperature to 160c. Roast the pork, uncovered, for around 3 hours, basting in the juices occasionally. After this time, cover the pork with foil and reduce the temperature to 140c and cook for another 1-2 hours, until the meat shreds easily. Remove the crackling and break into pieces. Discard any fatty bits then shred the meat, mixing in any juices.
Serve in the brioche rolls with pickled cabbage, watercress. If you’re feeling festive, add some leftover roast potatoes and cranberry sauce too!