Preheat the oven to 150°C.
Pour boiling water over the pork skin then pat the shoulder dry.
Roast the pork in a deep tray for four hours until tender.
Rest the pork for 30 minutes after removing from the oven.
Preheat the oven to 200°C for the vegetables.
Toss courgettes, aubergine, peppers, and onions in olive oil and roast for 20-30 minutes.
Roughly chop the roasted vegetables.
Combine drained bulgur wheat with the vegetables, herbs, lemon juice, pomegranate, and oil.
Sauté onion and garlic in oil for 2 minutes for the sauce.
Add apples and chilli and fry for 1 minute.
Stir in sugar, teriyaki, vinegar, and ketchup then simmer for 4 minutes until apples soften.
Shred the pork and serve alongside the tabbouleh and apple sauce.