Pulled Leg Of Pork With Crunchy Slaw

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


 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
 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




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.