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Export 16 ingredients for grocery delivery
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.
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