Juicy Pulled Pork Made Easy with Leg Steaks

Craving a delicious, hearty twist on a classic pulled pork recipe? In this version, we’re using pasture-raised pork leg steaks to create tender, juicy pulled pork. Unlike the usual cuts like pork shoulder, the leg offer a leaner option while still packing in that rich, smoky flavour we all love. Plus, by opting for pasture-raised you’re getting ethically farmed, top-quality meat. Whether you’re serving it on roosterkoek, in a wrap, or with salads on the side, this pulled pork recipe is sure to become a firm favourite in your kitchen!

We offer pork leg steaks instead of the whole leg to make it easier for you to sear this beautiful cut of meat on the stove or braai. This makes it a perfect option for quick, mid-week meals too. But don’t be fooled: these steaks can also be braised to perfection. With more surface area to absorb spices, you’ll get even richer flavours. Simply rub the steaks generously with your spice mix, and let them roast low and slow in the oven for a few hours to unlock that tender, juicy goodness.

Ingredients (serves 4):

• 1.4 kg Omweg pork leg steaks

Spice rub:

• 3 tbsp coriander seeds
• 1 ½  tbsp black peppercorns
• 2 tsp smoked paprika
• ½ tsp cayenne pepper
• 1 ½  tbsp salt

Paste:

• ¾ C brown sugar
• 1/3 C Dijon mustard

Method:

1. Preheat the oven to 150°C (top and bottom heat).
2. Grind the coriander seeds with the peppercorns.
3. Mix the ground spices with the other spices and salt.
4. Skin the leg steaks, but keep the fat on.
5. Rub both sides of the steaks with the spice mix.
6. Heat oil in a skillet.
7. Sear the steaks on both sides, then leave them to cool slightly.
8. While the steaks are cooling, place two large sheets of heavy-duty foil on top of each other.
9. Make a paste with the brown sugar and mustard.
10. Use a basting brush to coat both sides of the steaks with the paste, then place the steaks in the center of the foil sheets.
11. Fold the foil carefully (with all sides upwards) to seal it tightly, ensuring that the cooking liquids can’t escape.
12. Braise in the oven for 5 to 5 ½ hours.
13. Remove from the oven and let the steaks cool slightly.
14. Carefully open the foil and pour the cooking liquids into a bowl.
15. In another bowl, pull the pork apart and remove any bones.
16. Stir the cooking liquids into the pulled pork.

Serve with tortillas, crisp lettuce, pickles, and sour cream. Delicious with a corn or black bean salad on the side.