Pulled Pork Tacos

Ingredients:

• 2kg Pork Leg Roast
• 1 x 300ml can of Coke
• 1 x Cup of freshly pressed green apple juice (if you don’t have a juicer try to use as natural as you can get it)
• 8 x Garlic cloves (crushed)
• 2 x Small white onions roughly chopped
• Juice of 2 Limes (at least 6 Tbsp )
• 1,5 Tbsp Ground cumin
• 1 Tbsp Ground coriander
• 2 Tbsp Chipotle spice (add more if you like it spicy)
• 4 Tsp Himalayan salt
• Remove the fat from the meat and fry in your cast iron pot/ potjie pot/ tagine until you have a good amount oil to brown your meat in.
• Remove the fat then season and brown the leg roast lightly on either side.
• Add all of the other ingredients (as well as the fat pieces back) and close the lid. Allow to simmer slowly for at least 4 hours.
• Remove the lid and cook for a further 30 minutes.
  (This can be done on a stovetop or on coals, we did it on coals, to get as much smokey flavour to it as possible).
• Remove the pork from the liquid and place pork in a large bowl and cover with foil. Allow cooling for about 45 minutes before shredding with 2 forks.

While the pork is cooling, strain the liquid and return the liquid back to the pot, add your pulled pork to the liquid and cook on high just before serving (allow bits of the pork to caramelise here).

Toppings:

• 2 x Roasted Mielies (can be done on the braai while the pork is cooking)
• Spring onions chopped
• Half a red cabbage
• 2 x Carrots
• Handful fresh coriander
• Handful fresh mint
• Spring onions
• 1 Tub cream cheese
• Juice of 2 Limes
• Make your “slaw” by peeling and grating the carrots and mixing together with the shredded red cabbage and roughly chopped mint and coriander.
• Cut the corn off the cob.
• Whisk together the cream cheese and lime juice to form a fairly runny drizzle (add more lime juice if required).