PHOTOGRAPH
JAN RAS
PRODUCTION
JACQUELINE BURGESS
Serving suggestion
Mix 2 T paprika, 1 T garlic flakes, 1 T brown sugar, 1 T hot English
mustard powder, 3 T sea salt and rub all over a pork leg. Cover
and chill for an hour or overnight. Place the pork in a deep roasting
tray with 1½ cups apple cider vingear, 3 T Dijon mustard, ½ cuptomato sauce, ½ cup Muscovado sugar,1tcayenne pepper and
1 t salt. Cover tightly with foil and place in a preheated oven at
160°C.Roast for 6 hours, or until the meat falls off the bone. Using
two forks, pull the pork apart and serve in toasted tacos with your
toppings of choice, such as charred corn, black beans, hummus,
yoghurt and avocado.