1.Make apple slaw. Place ingredients, including reserved fennel fronds, in a medium bowl; toss gently to
combine. Season to taste. Refrigerate until required.
2.Preheat oven to 150°C.
3.Cut pork in half lengthways; pat dry with paper towel. Combine chopped chipotle, adobo sauce, paprika, cumin and ground coriander in a large bowl; add pork, turn to coat. Season.
4.Heat oil in a large 4 litre (16 cup) flameproof baking dish over high heat. Cook pork for 2 minutes each side or until browned. Remove from dish. Wipe dish clean, add any leftover marinade to dish, with thyme, oregano, beer, stock, garlic, cinnamon and reserved off-cuts (from the apple slaw). Bring to the boil; cover, then transfer to oven. Bake pork for 2 hours or until tender.
5.Meanwhile, make chipotle mayo. Blend or process egg and mustard until combined. With the motor operating, add oil, drop by drop at first, then in a thin, steady stream, until mixture thickens. Stir in vinegar, chopped chipotle and adobo sauce. Season to taste.
6.Remove pork from dish. Using two forks, shred meat; place in a medium bowl. Transfer braising liquid to a large deep frying pan. Bring to the boil; boil for 15 minutes or until reduced to 1 cup (250ml). Stir lime juice into reduced liquid; pour over pork, toss to coat.
7.Split rolls in half; divide slaw, pork and mayo among rolls.
You will need a 340g can chipotle chillies in adobo sauce for this recipe, available from grocery stores or delicatessens in the spice section. Wash any dirt and grit away from the coriander roots before using. Pulled pork can be stored in the fridge for up to 3 days or freezer for up to 3 months.