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Pulled Leg Of Pork With Crunchy Slaw

Prep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins

A classic well worth adding to your cooking repertoire! Leg of pork is so economical, you can feed a crowd without breaking the budget.

 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
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.