Inch’s Cider Pulled Pork Sliders

Heat the oven to 160°C fan. Combine the brown sugar, smoked paprika, tomato purée, worcestershire sauce, English mustard and the ground black pepper in a bowl along with a good pinch of salt. Mix to combine. Remove the fat from the pork, pop the shoulder into a casserole dish and rub with the marinade before pouring in the cider.

Pop a lid on the dish and put in the oven for 2-3 hrs. Keep checking every hour to make sure it's not drying out - if it is, add a splash more cider or water. After this time, remove the lid and turn the oven temp up to 170°C. Let it cook for a further 40 mins to 1 hr until sticky and the liquid has reduced. Once the pork is cooked, shred the into pieces with 2 forks and keep warm.

For the slaw, halve the fennel and finely slice – we like to use a mandoline for this. Quarter the apple and finely slice, then finely chop the chives and red chili (remove the seeds if you don't like it spicy!).

Put all of the slaw ingredients into a large bowl and squeeze in the juice of your lemon before seasoning with salt. Give it a good mix with your hands and set aside for assembly.

Toast the buns in a pan, then stuff with a good amount of pulled pork and slaw. Serve the remaining slaw on the side so that everyone can help themselves.