A classic well worth adding to your cooking repertoire! Leg of pork is so economical, you can feed a crowd without breaking the budget.
Preheat the oven to 160°C.
Open the meat up into one flat piece and rub with oil and season very well with salt and pepper.
Mix the dry spices together and coat the meat completely in the spice mix, making sure you push it into all the crevices.
Place the meat in a deep roasting tray or casserole dish.
Pour the tomatoes, vinegar, sugar, cider and a cup of water over and turn the meat in the liquid.
Cover with a double layer of foil and slow- roast in the oven for 4-6 hours, until the meat is completely tender.
Shred meat, fat and skin using two large forks.
Toss the shredded meat through the sauce and season again if needed.
Keep the shredded meat warm.
Toss all the coleslaw ingredients together until well combined.
Blitz the dressing ingredients together.
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.