Prep. time: 15 minutes
Cooking time: 7 hours

Check out another pulled pork recipe that you could use. 

1.  Trim the excess fat from the pork shoulder. Season the meat with salt and pepper.
2. Heat a little olive in a skillet over medium-high heat. Brown the shoulder on all sides.
3. Place the shoulder into a large slow cooker. Add the bouillon, cover and cook for 7-8 hours on low, until the meat can be easily shredded with a fork. 
4. Remove the meat from the slow cooker and shred using two forks. 

Preparation and finishing

1. Place the shredded pork in a bowl; add the diced apple and sitr. Let cool until lukewarm.
2. Preheat the oven to 200° C/400° F.
3. On a lightly floured surface, stack the two rectangles of puff pastry and roll them out. Cut the pastry into a 71 cm x 23 cm (28" x 9") rectangle. Lay the pastry on a large sheet of parchment paper.
4. Spread the jam in the centre of the pastry, down the entire length, then top with the pulled pork.
5. Brush the perimeter of the pastry with beaten egg yolk. Fold one side of the pastry over the filling, then fold the other side up, overlapping slightly, to form a cylinder. Press lightly to seal the edges together. Using the parchment paper, roll the cylinder over so that the seam is on the bottom.
6. Join the two ends of the cylinder to form a crown, and seal by brushing with a little beaten egg yolk. Using the parchment paper, transfer the crown to a baking sheet.
7. With a knife, make some incisions in the top of the crown to allow steam to escape.
8. Bake in the preheated oven for 18-22 minutes.

Decoration (optional)
Cut some small stars out of the pastry trimmings using different sized cutters. Affix the stars to the wreath with a little beaten egg yolk.