Pulled Warthog with Coleslaw and portugese rolls

Defrost your warthog leg overnight

Then marinade the leg in the following marinade :

Soya Sauce

Coke

Worcestor Sauce

Garlic

The Coke will be the main ingredient, covering just under half of the warthog leg. You can make incisions also to add the garlic in. Marinade the leg now for 24hrs

After 24hrs take the leg out, rub it with smoked paprika, salt and cumin. Now reduce the marinade mix to cover just about a third of the warthog leg.

With the oven set on a 100degrees, place the Warthog leg back into the marinade into a dish with a closed lid. This will now go back into the oven for 5 to 8 hrs. After 5hrs if you cant pull the leg easily using only forks, turn up the heat to 140 or 160degrees, checking every 30min if it is ready to pull.

When done, pull the leg and mix it seperatley with a spare rib marinade or prego sauce just to give it some extra moisture.

Serve with fresh Portuguese rolls and a coleslaw, lightly mixed with mayo.