For the BBQ pulled pork: Preheat the oven to 200 degrees C/390 degrees F.
Lay the pork in a lidded ovenproof dish and add the tomatoes, red onions and rosemary.
In a jug, combine 1/2 cup of the stock with the wine, vinegar, oil, brown sugar, aniseed, chile flakes, ginger, mustard, paprika, garlic and a pinch of salt and pepper. Pour over the pork.
Transfer the baking dish to the oven for 30 minutes, then lower the heat to 140 degrees C/285 degrees F and add the remaining 1/2 cup stock. Cover with a lid and cook for a further 2 hours, followed by another 30 minutes with the lid off. By the end, the sauce will have thickened and you should literally be able to "pull" the meat apart with two forks. Check the liquid at 30 minute intervals to make sure the meat is not drying out; add another 1/2 cup stock or water as needed.
When the pork is done cooking, remove it from the oven and leave to rest for 20 minutes. Remove the crackling and discard, or grill until crispy and eat (I say eat!).
Shred the pork using two forks and then mix it back into the sauce. Cover and keep warm.
For the slaw: Boil the sweet potatoes in a saucepan of salted water until cooked through. Drain and let cool.
Place the boiled sweet potatoes in a large bowl along with the fennel, red cabbage, pear, mayonnaise, mint and parsley. Season with salt and pepper, and gently toss to combine.
For the sandwiches: Pile the pulled pork onto the rolls or fold into wraps. Serve with slaw on the side.
Use a food processor to finely chop the red cabbage and pear for the slaw.