Cuban pulled-pork with mojo sauce and coleslaw

Serves 4 This recipe is from the December/January 2011 issue of Gourmet Traveller WINE.

Combine marinade ingredients in a bowl and season with sea salt and black pepper. Rub pork with marinade, cover with plastic wrap; refrigerate for at least 3 hours.

Preheat barbecue to medium heat. Cook pork for 1 hour, or until the skin is charred and crisp. Preheat oven to 160C. Place pork in a roasting pan with 500ml water; cover with foil. Bake for 3 hours or until meat can be easily removed from the bone.

Transfer pork to a wooden board and allow to rest for 15 minutes. Pull pork into pieces and transfer to a bowl.

For mojo sauce, heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 5 minutes until softened and golden brown. Add remaining ingredients, bring to the boil; allow to cool. Add 3 tbsp water, season with sea salt and black pepper. Transfer to a bowl.

Meanwhile, for coleslaw, combine vinegar, sugar, olive oil, sea salt and black pepper in a bowl. Add cabbage and set aside for 15 minutes before serving.

Serve pork in buns with coleslaw, red onion slices and mojo sauce.