Preheat oven to 200°C. Spread onion over the base of a large baking dish. Top with pork. Rub olive oil, fennel seeds and paprika over the pork. Bake pork for 20-30 minutes or until golden brown on top. Then reduce the oven to 130°C.
Pour stock around pork and cover tightly with foil. Bake, basting with juices occasionally, for 2-3 hours or until pork is very tender.
Meanwhile, to prepare coleslaw, place cabbage, fennel, apple, coriander and mint in a bowl and toss to combine.
To prepare coleslaw dressing combine olive oil, Dijon mustard, apple cider vinegar and pepper in a small bowl and whisk until well combined. Toss dressing through slaw and refrigerate until serving.
Cook corn in a saucepan of boiling water for 8-10 minutes or until just tender. Drain.
Serve slow-cooked pork with pan juices plus coleslaw and corn.

Tip:

Use leftover portions of pork and salad for a sandwich filling or as a salad the next day for lunch/dinner.