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Preheat the oven to 140°C. Peel and quarter onions and place in a deep baking tray around double the size of the pork with the bay leaves.
For the rub, combine the sugar, salt and fennel seeds in a pestle and mortar. Bash together for a minute then rub into the pork, making sure you get into all the crevices.
Place the pork on a wire rack on top of the onions in the baking tray. Pour one pint of water into the tray then cover the whole thing tightly with foil (this will prevent the meat from drying out). Cook in the oven for 6 hours or until the pork pulls apart in easy chunks, topping up the tray with water half way through cooking if it dries out.
For the slaw, remove any scruffy fronds from the fennel. Either using a sharp knife or a mandolin, slice the fennel bulb and celery stalks super thin and place in a bowl. Finely chop the dill and add to the bowl along with the juice from the lemon, the creme fraiche, salt and pepper. Chill until needed.
After 6 hours, remove the pork from the oven. Remove the pork and pop the tray on top of the stove, fishing out the bay leaves. Pour in the BBQ sauce, bring to the boil then simmer for 5 minutes.
Meanwhile, pull the meat apart into bite-sized chunks using two forks. Tip into the BBQ sauce warm and mix with a fork.
To serve, toast the buns in a griddle pan or pop in the toaster. Fill the buns generously with pulled pork and the fennel slaw and serve.
For the pork
For the slaw