Step 1

Preheat oven to 160°C.

Step 2

Heat oil in a casserole pan with a lid over medium-high heat. Sear pork for 3 minutes each side or until browned. Remove and set aside.

Step 3

Add garlic and chopped apple, onion and fennel. Cook, stirring, for 8 minutes or until soft. Add spices and tomato paste, and cook, stirring, for 2-3 minutes or until fragrant. Stir in cider, stock, barbecue sauce and maple, then return pork to pan.

Step 4

Increase heat to high and bring to the boil. Cover and roast, turning pork halfway, for 3 hours or until tender, then increase oven to 180°C. Turn pork and roast, uncovered, for a further 1 hour or until sticky and dark.

Step 5

Remove pork. Place casserole over high heat and cook sauce, stirring occasionally, for 15-18 minutes or until reduced by one-third. Meanwhile, use forks to shred pork and return to casserole.

Step 6

To make slaw, combine sliced apple, onion and fennel with mayonaise and lime. Top with fennel fronds and serve with pork and brioche buns.