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2-3 kg leg of pork — deboned and skin-on
salt and black pepper

For the spice mix

2 tbsp smoked paprika
2 tsp chipotle chilli
1 tsp garlic powder
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground cloves
2 tsp dried oregano
2 tsp dried thyme

For the sauce

800 g canned chopped tomatoes
1/2 cup apple cider vinegar
1/4 cup treacle sugar
1 bottle cider

For the coleslaw

4 cup coleslaw mix
2 carrots — shredded
1 fennel bulb — shredded
1 bunch radishes — shredded
1 red onion — finely sliced
1 beetroot — coarsely grated
handful fresh coriander

Jalapeno buttermilk dressing

1 tbsp Dijon mustard
3 tbsp horseradish
8 rounds pickled jalapeños
soft corn tacos — 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.

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 4-5 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.

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 on a platter and allow everyone to serve themself.


Article written by: Food24

Photo credit: Food24

Link: https://www.food24.com/recipe/pulled-leg-of-pork-with-crunchy-slaw/

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