• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Quarter the potatoes and pop onto a lined baking tray.
• Drizzle with oil and season with Central American spice, salt and pepper. Toss to coat.
• Roast on the top shelf of the oven until fork tender, 25-35 mins.

• Pop the pork into an oven dish, along with any liquid from the packaging.
• Cover with foil and cook on the middle shelf, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

• Meanwhile, quarter, core and thinly slice the apple. Halve the slices widthways.
• Trim the cucumber, then halve lengthways. Thinly slice widthways.
• In a small bowl, toss the cucumber together with the apple and a drizzle of oil. Season to taste with salt and pepper.
• In a bowl, mix the aioli with the chilli flakes (use less if you don't like spice).

• Once cooked, remove the pork from the oven and drain any cooking liquid.
• Pull apart with the help of two forks and mix through the cranberry chutney and chipotle paste. 
• Add a splash of water if you feel the meat is too dry. Season to taste with salt and pepper.

• Place the bao (three at a time) onto a plate.
• Microwave (covered) for 1 min.
• Keep covered until serving.

TIP: To steam the bao instead, place a pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on top of the pot. Place the bao (three at a time) on the baking sheet. Cover and steam for 3-4 mins.

• Fill each bao bun with a little cucumber, apple and some pulled pork.
• Drizzle the aioli over the top.
• Serve the remaining apple and cucumber salad and roasted potatoes alongside.