1. Preheat oven 130°C. For the pulled pork; heat half the oil in a large flameproof casserole dish over high heat. Add pork. Cook, 5 minutes, turning until browned all over. Remove pork. Reduce heat to medium. Add remaining oil and onion, Cook, stirring occasionally, 2 minutes until soft. Stir in the passata and apple cider vinegar. Bring to simmer. Combine spices and sugar then rub all over the seared pork. Return pork to the pan. Press piece baking paper onto surface then cover with tight fitting lid. Transfer to oven. Cook for 3 hours, or until pork is tender and falling apart. Remove. Cool in dish for 30 minutes. Shred pork, in its juices.

2. Preheat oven 200°C fan forced. Scrub the sweet potatoes under water with a clean brush. Pat dry. Pierce them all over, at least 8 times with a fork. Rub the skins all over with oil and season well. Put onto an oven tray and roast 40-55 minutes or until they are tender all the way through to the centre.

3. Meanwhile, for the slaw; whisk the aioli, olive oil and apple cider vinegar in a large bowl, until well combined. Remove ¼ cup and set aside. Add wombok, red cabbage, carrot, shallots, apple, radish and mint to the large bowl. Toss well to coat.

4. Split the sweet potatoes down the centre with a sharp knife and ease open. Spoon in pulled pork, top with slaw. Scatter over fresh mint and chilli, drizzle with reserved aioli mixture. Serve.

Tip

Use any leftover pork and slaw in wraps, tacos, toasties.