Smoky BBQ Pulled Pork Bao

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the Central American style spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and add to the same baking tray.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

While everything's in the oven, zest and halve the lime. Finely chop the chives (use scissors if easier).

In a medium bowl, combine the lime zest, sugar (see pantry for amount), half the lime juice and half the mayonnaise (see pantry for amount). 

Add the coleslaw mix and half the chives to the bowl and toss to coat. Set aside.

Once the pork is cooked, remove from the oven, discard the foil and any cooking juices. Use two forks to shred the pork as finely as you can.

Add the chipotle paste (add less if you'd prefer things milder) and BBQ sauce to the pork. Season with salt and pepper.

Stir to combine, then return to the oven to bake until sticky, 5 mins.

When the fries have 5 mins left, remove them from the oven, sprinkle over the hard Italian style cheese and toss to coat. Pop them back into the oven for the remaining time. 

Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.