Pulled leg of Warthog. Come and see how easy it is

Описание: Ingredients:
3,5kg Leg of Warthog
3x Gloves of Garlic
2x Tablespoons of Olive Oil
Salt and Pepper to taste
1x Medium size Onion
2x Medium size Tomatoes
3x Beef stock
½ Teaspoon of Mild Curry
6x Portuguese Rolls

Method:
Take 3 gloves of garlic and cut them up in chunks. Take your knife and make small cuts into the leg of warthog, insert the garlic chunk into the cut. Do this process all over the leg of warthog till garlic chunks is finished. Insert the leg of warthog into a pyrex dish. Brush the leg of warthog with the 2 tablespoons of olive oil with your basting brush. Add the salt and pepper to taste on the leg of warthog. Do the process of olive oil and salt and pepper on all sides of the meat. Get your braai up to 120 degrees Celsius of heat and add the pyrex bowl with the leg of warthog to your braai to roast. Every 2 hours add some more chemical free charcoal to your braai. Turn the meat around every hour. After the meat is roasting for 6 hours cover the pyrex bowl with tin foil to keep the moisture in. Remember to still turn the meat around every hour while it’s cooking in pyrex bowl under the tin foil. Look how juicy and soft the leg of warthog looks. Take your medium size onion and chop the onion up. To peel the tomato skin, you add the whole tomato into a bowl and add boiled water to the bowl. Leave the tomatoes in the bowl for 7 minutes. Remove the tomato from the warm water make a small cut into the tomato and peel the skin of. Chop the tomatoes up. Add the onions and tomatoes to a pot. Remove the foil from the pyrex bowl and remove the leg of warthog. Add the cooking sauces and oil from the warthog into the pot with the onion and tomatoes. Add the meat back to the pyrex bowl and cover with the tin foil to roast further. Look how soft and juicy is the meat. Get your braai up to 180 degrees Celsius of heat and add the pot onto the braai. Stir the ingredients till mixed. Add the lid back to the pot and let it let it cook for 5 minutes. Take 3 blocks of beef stock, crumble them up and add to 500ml of boiled water. Stir very well till mixed. Remember to clean after yourself. Stir the pot and add the beef stock to the pot, stir again to make sure all ingredients are mixed. Let the pot cook for 10 minutes and add your ½ a teaspoon of mild curry powder to the pot and stir very well till mixed. When the leg of warthog was on the braai for 12 hours, remove the meat from your braai. Look how fast and easily this leg of warthog pulls apart. Use a fork to make the pulling process so much easier. After the gravy sauce was cooking for 20 minutes remove the gravy from the braai. Add the gravy over the pulled leg of warthog and mix. Take your Portuguese roll and cut the roll open in half, add the pulled meat to the roll and serve.

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