Preheat the oven at 160 degrees.
Using a sharp knife, score a diamond pattern in the pork rind. Mix the olive oil, salt, black pepper, paprika, cumin, mustard powder, chillies and brown sugar in a bowl.
Put the onions, carrots and bay leaves in an ovenproof dish and put the leg of pork on top, rind facing upward. Rub the seasoned olive oil paste on the meat. Pour the vegetable stock around the meat in the dish and cover securely with foil. Roast in the oven for 4 hours.
Remove the foil and return the dish to the oven for a further 1-2 hours or until the meat is tender.
Make a gravy by pouring the pan juices into a small saucepan and reducing on the stove.
Remove the rind from the meat and pull the pork apart using two forks. Pour the gravy over the meat and mix it through.
To serve Spoon the meat onto the rolls and top with coleslaw.
Tip For an interesting side salad, add thinly sliced gherkins and/or pomegranate rubies to salad greens.
