A leg of pork roasted slowly in the oven can go a long way towards a variety of meals – pull the pork and use it to make lasagne, or the filling for spicy tacos, or add it to your next stir-fry. Roast some over the weekend and enjoy the benefits all week long. Talk about a good return on your investment.
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 vineger, 3 T Dijon mustard, ½ cup tomato sauce, ½ cup Muscovado sugar, 1 t cayenne 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.
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