MEXICAN-STYLE PULLED PORK

Pork leg is great for its price and versatility – you can make a variety of dishes with it.

CUT: PORK LEG

SERVES 10 PREPARATION: 20 MIN COOKING: 3¼ HOURS SPICE RUB 45ml (3T) olive oil 30ml (2T) tomato paste 15ml (1T) soy sauce 60ml (¼c) brown sugar 15ml (1T) ground cumin 10ml (2t) dried oregano 10ml (2t) salt 5ml (1t) each chilli, garlic and onion flakes 2,5ml (½t) each paprika and pepper PORK 3kg pork leg, rind and excess fat removed 15ml (1T) olive oil 1 onion, chopped 3 garlic cloves, crushed 2 bay leaves 60ml (¼c) orange juice 30ml (2T) lime juice brown sugar TO FINISH 125ml (½c) chopped fresh coriander 1 small red onion, chopped 1-2 jalapeño chillies, deseeded and chopped GUACAMOLE 1 ripe avocado, mashed ½ small onion, chopped lemon juice SALSA 1 avocado, diced lemon juice 1 small red onion, chopped 4-6 cherry tomatoes, roughly chopped 60ml (¼c) corn kernels handful of fresh coriander TO SERVE

10 flour tortillas 1 Spice rub Mix the ingredients well. 2 Pork Rub the spice mixture into the meat. 3 Heat the oil in a large, flat cast-iron pot and stir-fry the onion until soft. Add the meat and brown. 4 Add the garlic, bay leaves, orange and lemon juice and 500ml (2c) water. Bring to the boil, turn down the heat, cover and simmer for about 3 hours or until the meat starts falling off the bone. 5 Transfer the meat to a

wooden board and shred. 6 Preheat the oven to 200°C. Put the meat on a baking sheet lined with baking paper. Pour some of the cooking liquid over, sprinkle a little brown sugar on top and roast for 15 minutes to crisp. 7 To finish Mix all the ingredients with the meat. 8 Guacamole Mix all the

ingredients. 9 Salsa Lightly mix all the

ingredients. 10 To serve Heat the tortillas in a pan until soft. 11 Spread guacamole on the tortillas, add meat and salsa and roll up.