Preheat oven to 130°C, fan-forced. Combine the paprika, mustard, cumin and sugar in a small bowl then rub all over pork. Season with salt & pepper. Heat a large frying pan over high heat. Add oil and pork, cook for 5 minutes, turning until all sides are browned. Remove to a greased roasting pan. Pour chicken stock around the pork. Cover tightly with baking paper and 2 layers of foil. Cook for 4 hours or until pork is very tender. Allow to stand, covered for 20 minutes. Use two forks to shred the pork, leaving in the stock mixture.
For the Cos & wombok slaw; shred baby cos leaves and place into a bowl. Shred 3 cups of the wombok and add to lettuce. Remove the seeds and membrane from the mini caps, slice then add to wombok with peach and parsley. Use a potato peeler to peel long thin strips from carrots and add to the slaw. Combine the aioli and chipotle sauce and spoon over the slaw. Toss to coat.
Slice the baguettes in half lengthways, leaving one side attached. Pile the slaw and pulled pork between the baguettes. Cut each baguette into six and serve.