To prepare the pulled pork, heat the oil in a heavy lidded frying pan over medium–high heat.
Coat the pork in the paprika, chili and cumin.
Cook the pork for 4–5 minutes, or until browned all over.
Add the chicken stock, orange zest and juice, sugar, vinegar, tomato ketchup, Worcestershire sauce, garlic and ginger to the pan and bring to the boil. Decrease the heat, cover and gently simmer for 1 1/2 hours, or until tender.
Remove the pork from the liquid and set aside on a plate to cool slightly. Simmer the liquid over medium heat, for 5–10 minutes, until reduced to make a thick sauce. Shred the pork, add to the sauce and stir to coat.
To prepare the coleslaw, combine the cabbage, carrot and coriander in a medium-sized bowl. Combine the lime juice, maple syrup and olive oil in a small bowl. Pour over the coleslaw and toss to coat.
Cut the rolls in half horizontally and spread the mayonnaise on the lids. Divide the pulled pork between the bases, top with coleslaw and cover with the lids. Serve 2 sliders per person with dill pickles alongside. This recipe is excerpted with permission from <a href="http://www.amazon.com/gp/product/1742704514/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1742704514&linkCode=as2&tag=craftfocom-20">"Great Pub Food: Make Home Your New Local"</a> by Rachael Lane and published by Hardie Grant Books.