1. Preheat oven to 160 degrees C
  2. Place Bangalow pork shoulder skin side up in a deep roasting pan on the top of coarsely chopped onions.
  3. Rub Murray River Salt into the skin
  4. Cover with 2 layers of alfoil and cook for approx. 4-5 hours or until meat is falling off the bone
  5. Remove meat from oven and allow to cool
  6. Shred meat using tongs and a fork and set aside

For the apple slaw:

1. Blend the mayonnaise and apple cider in a bowl

2. Add all remaining ingredients (except apple) and fold through until coated with the mayonnaise mix. Season to taste

3. Just before serving add the julienne apple and toss to combine