MEXICAN-STYLE PULLED PORK
Pork leg is the most economical cut as you can make a variety of dishes with it.
CUT: PORK LEG
PREPARATION: 20 MIN
COOKING: 3 HR
ROASTING: 15 MIN
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 3 kg pork leg, excess fat
and rind 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,
seeded and chopped GUACAMOLE 1 ripe avocado, mashed ½ small onion, chopped lemon juice to taste SALSA 1 avocado, diced lemon juice 1 small red onion, chopped 60ml (¼c) corn kernels 4-6 cherry tomatoes,
roughly chopped handful of fresh coriander
10 flour tortillas lime wedges (optional)
1 SPICE RUB Mix the ingredients and thoroughly rub into the pork leg. 2 PORK Heat the oil in a large, flat cast-iron pot and stir-fry the onion until soft. Add the meat and brown. 3 Add the garlic, bay leaves and orange and lime juice, then add 500ml water. Bring to the boil, turn down the heat, cover and simmer for about 3 hours until the meat starts falling off the bone. 4 Put the meat on a wooden board and flake. 5 Preheat the oven to 200°C. Put the meat on a baking sheet lined with baking paper. Pour some juice from the pot over, sprinkle a little brown sugar over and roast for 15 minutes until crispy. 6 TO FINISH Mix all the ingredients with the meat. 7 GUACAMOLE Mix all the ingredients. 8 SALSA Lightly mix all the ingredients. 9 TO SERVE Heat the tortillas in a pan until soft. 10 Spread some guacamole on a tortilla, put meat on top and finish with salsa. Roll up, serve with lime wedges (if using) and enjoy.