Slow-Cooker Pork Sliders

Combine fennel seeds, paprika and stock cube in a large bowl. Remove pork from packaging and discard netting. Add pork to paprika mixture, then turn to coat in spice mixture. Allow pork to marinate in the fridge for 30 minutes (see Tip).

Combine sauce and 1 cup water in a 5.5-litre slow cooker*. Add pork and turn to coat. Cook, covered, on low, for 8 hours (or high for 4 hours) or until pork is very tender.

Meanwhile, combine fennel, cabbage and parsley in a large bowl. Add mayonnaise and lemon juice, then toss to combine.

Discard skin from pork, then use 2 forks to roughly shred pork. Stir shredded pork through cooking juices. Transfer pork, without cooking juices, to a serving dish. Top roll bases with pork and slaw, then sandwich with rolls tops. Serve.