Preheat the oven to 140ºC.
Pat dry the pork rumps with paper towels and place in a baking pan.
Mix all ingredients for the dry rub together and sprinkle onto the surface of the pork.
Massage in such that it adheres to the surface. Coat all sides and leave to sit for 20 minutes.
Place baking pan uncovered in a 140ºC oven on the middle rack.
Peel the apples and quarter. Remove their pips and chop into pieces.
Melt the butter in a saucepan on medium heat and add the apples, cider and sugar.
After 10 minutes, remove from heat and crush with a fork.
Cook the pork until the strands of meat can be easily pulled apart with two forks, about 1 – 1½ hours.
Pull apart with 2 forks and mix all the cooking juices back through the pork along with a good helping of BBQ sauce and a splash of leftover cider.
Slice baps in half and stuff with the pork mixture.
Smother with the apple sauce and enjoy immediately.
More recipes from this dynamic duo include: Ostrich Wellington, Prime rib-eye steak, Rump steak with chips and Lemon pork fillet schnitzels.
Farmstead pork rump steaks available exclusively at Checkers.