Pulled pork holiday crown

Slow cooker

1. Remove excess fat from pork shoulder. Season meat with salt and pepper.
2. Heat some oil in a skillet set over medium-high heat. Brown shoulder on all sides.
3. Place shoulder in a large slow cooker. Pour in broth, cover and cook for 7–8 hours on low, until meat pulls apart easily with a fork.
4. Remove meat from slow cooker, then shred using two forks.
5. Place pulled pork in a bowl, add diced apple and stir. Let cool.
6. Preheat oven to 205 °C (400 °F).
7. On a lightly floured surface, lay the two rectangles of puff pastry on top of one another, then roll them down. Cut dough into a 71 cm x 23 cm (28 in. x 9 in.) rectangle. Place dough on a large sheet of parchment paper.
8. Spread blackberry jam across centre of dough lengthwise, then top with pulled pork.
9. Brush edges of dough with a little beaten egg yolk. Fold one side of dough over filling, then fold the other side, slightly overlapping to form a cylinder. Press lightly to seal both sides together. Use parchment paper to turn the cylinder so that the join is underneath.
10. Join both ends of cylinder to form a crown and seal by brushing with a little beaten egg yolk. Use parchment paper to place crown on a baking sheet.
11. If desired, cut small stars into dough scraps using different-sized cutters. Attach stars to crown with a little beaten egg yolk. Using a knife, make slits on top of the crown to let steam escape.
12. Bake for 18–22 minutes.