6cupsshredded cabbage (approximately 1 medium cabbage)
2cupsshredded carrots (approximately 2 large carrots)
salt to taste
fresh bread rollshalved and toasted
fresh rocket/arugula (optional)
Pre-heat the oven to 160°c. For the pork, drizzle the olive oil over the leg of pork and rub the seasonings into the meat. Place in a greased baking dish and cover with foil.
Place in the oven and allow to roast for 3 hours until the pork pulls apart easily.
Remove from the oven and allow to cool slightly before pulling the meat with two forks or use your stand mixer with the paddle attachment to pull a lot of pork or chicken quickly.
To make the barbecue sauce, combine all the ingredients in a small saucepan and allow to simmer for 10 minutes.
Combine the pulled pork with the barbecue sauce and set aside.
To make the coleslaw, combine the grated carrot, cabbage and parsley in a bowl. Mix together the mayo, yoghurt, lemon juice and salt. Pour the dressing over the vegetables and toss. If you want it sweeter, add honey.
To serve, place a few spoonfuls of pulled pork into a buttered bread roll, top with coleslaw and rocket/arugula (if using) and eat immediately.