Combine all spiced pork dry ingredients in a bowl.
Rub half the spice mixture over the pork shoulder and chill for 2 hours.
Massage remaining spice rub into the pork and preheat oven to 150°C.
Place pork in a roasting tin with 100ml water, seal tightly with foil, and bake for 5 hours.
Fry onions and garlic in oil for the barbecue sauce until softened.
Stir in remaining sauce ingredients, simmer until thickened, and blend if desired.
Fill cored apples with sugar and butter.
Bake covered apples for 40 minutes, then uncovered for 15 minutes at 150°C.
Boil new potatoes for 18 minutes until tender and cool under running water.
Whisk mayonnaise, crème fraiche, capers, gherkins, lemon juice, and parsley.
Quarter the potatoes and fold them into the dressing.
Rest the cooked pork for 20 minutes covered with foil and a towel.
Increase the oven temperature to 180°C.
Sauté onion and garlic for the stuffing until soft.
Mix breadcrumbs, herbs, sautéed aromatics, and egg yolk.
Bake stuffing in an ovenproof dish for 30 minutes.
Shred the rested pork using two forks.
Serve pork in rolls with sauce alongside apples and potato salad.