Rub the thyme, bay and oil into the pork, along with some salt and pepper. Roast for 2 hours until soft. Allow the pork to cool before slicing.
Meanwhile, make the broth. Heat the olive oil in a large pan or casserole and fry the onion, fennel, fennel seeds and garlic until soft, but not coloured. Add the chorizo or sobrasada and cook until it releases its oil. Add both the paprikas and cook, stirring, for a minute or two. Add the apple juice, bay leaf and stock and simmer for 30 minutes more.
Strain the broth through a sieve into a pan, discarding the cooked veg and chorizo. Add the sherry vinegar to taste.
Spoon the broth into a bowl and top with the slices of pork, garnishing with the reserved fennel fronds.
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