Rub your pork with salt and pepper then pop into a slow-cooker. Add a quarter cup of water and cook on high for 6 hours.
For the vinaigrette: Fry the onions and the apple in the olive oil then add the sugar after 5 minutes or so to aid caramelisation. Remove from the heat, cool then add to a blender with the remaining ingredients (apart from the thyme). Blend well to emulsify then stir through the thyme. Set aside until ready.
For the farro: heat the vegetable stock over medium-high heat then add your rinsed farro. Stir briefly then pop the lid on, turn to low and cook for 20-25 minutes, or until the liquid is absorbed. Remove lid, stir through the cranberries and set aside.
Meanwhile, for the vegetables: Dress the blanched and quartered sprouts with 1/2 tsp each of salt and pepper, and a drizzle of olive oil. Roast for 15 minutes at 200°C. Dress your diced squash with the wing rub and the olive oil. Roast for 25 minutes at 200°C.
For the pickled carrot: Heat everything but the carrot over medium heat. Add the carrot and remove to steep for 30 minutes or so.
Toss the pears in cinnamon sugar and roast for 15 minutes at 180°C.