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A classic well worth adding to your cooking repertoire! Leg of pork is so economical, you can feed a crowd without breaking the budget.
Prep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins
Ingredients
2 kg Big leg of pork, deboned and skin on
Salt and pepper
Spice mix
30 ml Smoked paprika
10 ml Chipotle chili flakes (or to taste)
5 ml Garlic powder
10 ml Ground cumin and coriander
5 ml Each ground and cinnamon and cloves
10 ml Each dried oregano and thyme
Sauce for braising the pork
800 g Chopped tomatoes
125 ml Apple cider vinegar
60 ml Treacle sugar
1 Bottle cider
Coleslaw
4 cups Shredded mixed cabbage
2 Large carrots, grated
1 Large fennel bulb, shredded
1 Bunch radishes, shredded
1 Red onion, finely sliced
1 Beetroot, coarsely grated
Handful of chopped coriander
Jalapeno buttermilk dressing
15 ml Dijon mustard
45 ml Horseradish
125 ml Buttermilk
8 Rounds pickled jalapenos
Small corn or flour tortillas, toasted for serving
Timer
Directions
1
Preheat the oven to 160°C.
2
Open the meat up into one flat piece and rub with oil and season very well with salt and pepper.
3
Mix the dry spices together and coat the meat completely in the spice mix, making sure you push it into all the crevices.
4
Place the meat in a deep roasting tray or casserole dish.
5
Pour the tomatoes, vinegar, sugar, cider and a cup of water over and turn the meat in the liquid.
6
Cover with a double layer of foil and slow- roast in the oven for 4-6 hours, until the meat is completely tender.
7
Shred meat, fat and skin using two large forks.
8
Toss the shredded meat through the sauce and season again if needed.
9
Keep the shredded meat warm.
10
Toss all the coleslaw ingredients together until well combined.
11
Blitz the dressing ingredients together.
12
Serve the pork in tortillas with a generous dollop of coleslaw and sauce, or pile it onto a platter and allow everyone to serve themselves.