|2-3 kg||leg of pork — deboned and skin-on|
|salt and black pepper|
|2 tbsp||smoked paprika|
|2 tsp||chipotle chilli|
|1 tsp||garlic powder|
|2 tsp||ground cumin|
|2 tsp||ground coriander|
|1 tsp||ground cinnamon|
|1 tsp||ground cloves|
|2 tsp||dried oregano|
|2 tsp||dried thyme|
|800 g||canned chopped tomatoes|
|1/2 cup||apple cider vinegar|
|1/4 cup||treacle sugar|
|4 cup||coleslaw mix|
|2||carrots — shredded|
|1||fennel bulb — shredded|
|1 bunch||radishes — shredded|
|1||red onion — finely sliced|
|1||beetroot — coarsely grated|
|1 tbsp||Dijon mustard|
|8 rounds||pickled jalapeños|
|soft corn tacos — or flour tortillas, toasted for serving|
Preheat the oven to 160°C.
Open the meat up into one flat piece and rub with oil and season very well.
Mix the dry spices together, and coat the meat completely in the spice mix, making sure you push it into all the crevices.
Place the meat in a deep roasting tray or casserole dish
Pour the tomatoes, vinegar, sugar, cider and a cup of water over and turn the meat in the liquid.
Cover with a double layer of foil and slow- roast in the oven for 4-5 hours, until the meat is completely tender.
Shred meat, fat and skin using two large forks. Toss the shredded meat through the sauce and season again if needed.
Toss all the coleslaw ingredients together until well combined.
Blitz the dressing ingredients together.
Serve the pork in tortillas with a generous dollop of coleslaw and sauce, or pile on a platter and allow everyone to serve themself.