Wash the meat, dab dry. Mix 2 tsp. paprika powder, 2 tsp. cayenne pepper, 2 tsp. salt and pepper. Rub meat with the mixture vigorously, place in a roasting pan. Sprinkle with oil, cover and chill overnight.
The next day, cover the meat in the roaster and braise it in the preheated oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: see manufacturer) for approx. 6 hours. In between, pour over the roast stock.
For the barbecue sauce, peel and finely dice onions. Heat the oil in a pot. Fry the onions in it. Add tomato paste and fry for about 3 minutes. Add remaining ingredients and mix.
Simmer for about 1 hour, stirring occasionally. Season to taste with salt and allow to cool.
For the salad, clean, wash and quarter both cabbages and cut out the stalk. Halve the cabbage quarters again and cut into fine strips. Put them into a bowl. Sprinkle with 1/2 tsp. salt and knead well.
Peel the carrot. Wash the apple, quarter and core it. Coarsely grate carrot and apple.
Mix sour cream, crème fraîche and vinegar. Season to taste with salt, pepper and sugar. Mix everything evenly into the cabbage. Leave to stand in a cool place for about 1 hour. Remove meat from the oven.
Using two forks, pluck the meat into small pieces. Mix the meat with the barbecue sauce. Arrange salad and meat in glasses.