MEX­I­CAN-STYLE PULLED PORK

DRUM - - LIFESTYLE FOOD -

Pork leg is the most eco­nom­i­cal cut as you can make a va­ri­ety of dishes with it.

CUT: PORK LEG

SERVES 10

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

TO SERVE

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.

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