Pulled Pork Rolls with Fennel & Apple Slaw - Red Tractor April

It's time for this month's Red Tractor calendar recipe, which is Pulled Pork Rolls with Fennel & Apple Slaw.

Before we get started, this is April's calendar quote:

I am not sure that this always holds true, but certainly I can thank my Mum for a good solid start in life and ongoing support.

I did not use the calendar recipe for the pork; instead, I used this slow cooker recipe from Taste.com. 

I agree with the comments on the recipe that the spice content could have been upped a bit, but in the end, it was ok and fit for purpose.

Here is my assembled roll (open roll is featured at the top of the post to showcase the slaw):

Once you have your pulled pork, you will need the following to make up the rolls:

1 thinly sliced fennel bulb, retain fronds
2 tablespoons parsley leaves (I skipped it)
1 pink lady apple, skin on, quartered and thinly sliced (or any red apple)
1 tablespoon olive oil
1 teaspoon sugar
juice of half a lemon
2 tablespoons wholegrain mustard
1/4 cup aioli (or 1/4 cup mayo with a squirt of garlic paste mixed in) 
6 crusty bread roll, split
3-4 cups pulled pork

Toss, the fennel, fronds, parsley, apple slices, olive oil, sugar and juice together.  Season with salt and pepper and stand for 5 minutes.

Mix the aioli and mustard together and spread on the bread rolls.

Top each roll with a handful of pulled pork and slaw (and crispy pork skin if you have any - mine was chewy sadly). 

I liked the aioli and mustard spread and would do that again.  I also quite liked the slaw.  However, there seemed to be a lot of pork, so I might cheat if I made these again and use sliced pork from the deli or some alternative.