BBQ Pulled Pork Sandwiches with Red Cabbage and Apple Slaw

Ingredients

• 550g pork belly or shoulder
• 10–12 Rosa tomatoes, halved
• 1 red onion, roughly chopped
• 2 sprigs fresh rosemary
• 1 cup chicken stock
• 1 Tbsp olive oil
• 1 tsp paprika
• 1 tsp aniseed
• 1 tsp Dijon mustard
• 2 cloves garlic
• 1 heaped tsp freshly grated ginger
• 1 level tsp dried chilli flakes
• 2 Tbsp balsamic vinegar
• 1 Tbsp brown sugar
• ¼ cup red wine
• Pinch each of salt and freshly ground black pepper
• 4 fresh white bread rolls or wraps, for serving For the Red cabbage, Pear & Fennel Slaw
• 1 sweet potato, cut into 1 cm cubes
• 1 small red cabbage, finely chopped
• 2 small fennel bulbs, trimmed about 1 cm up the stem
• ½ pear, grated or finely chopped
• 2 Tbsp mayonnaise mixed with 1 Tbsp lemon juice
• 1 Tbsp fresh parsley, roughly chopped
• 1 Tbsp fresh mint, roughly chopped
• Salt and freshly ground black pepper to taste

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