Slow-Roast Leg of Pork Sandwiches on Petite Sweet Potato and Scallion Biscuits Recipe | Yummly
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Slow-Roast Leg of Pork Sandwiches on Petite Sweet Potato and Scallion Biscuits

PORK
45Ingredients
4Hours
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Slow-Roast Leg of Pork Sandwiches on Petite Sweet Potato and Scallion Biscuits

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Description

Recipe courtesy of Anita Hirsch Cunningham, Executive Chef, Neiman Marcus Restaurants

Ingredients

US|METRIC
12 SERVINGS
  • 10 lb. pork leg, bone-in, skin-on (shank)
  • 7 qt. water
  • 1 qt. apple juice
  • 2 cups kosher salt
  • 1 cup dark brown sugar (packed)
  • 1 cup apple cider vinegar
  • 1 cup pickling spice
  • 2 bay leaves
  • 1 Tbsp. red pepper flakes (crushed)
  • 1 tsp. cloves
  • 2 cups flour
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. baking soda
  • 1/4 cup butter (very cold)
  • 1/4 cup vegetable shortening (solid)
  • 1 1/4 cups sweet potatoes (cooked and mashed)
  • 1 cup scallions (thinly sliced, white and green part)
  • 1/2 cup buttermilk
  • 1/2 cup butter (melted)
  • 1/4 cup light brown sugar
  • 1/4 cup onion powder
  • 1/4 cup garlic powder
  • 1/4 cup thyme leaves (dried)
  • 1/4 cup oregano leaves (dried)
  • 1/4 cup kosher salt
  • 1/4 cup blackening spice
  • 3 Tbsp. coriander
  • 3 Tbsp. black pepper
  • 1/2 cup olive oil (divided)
  • 2 1/4 tsp. vegetable oil
  • 1/4 cup onion (finely chopped)
  • 1 clove garlic (minced)
  • 1/2 tsp. jalapeno chile (finely chopped, seeds removed)
  • 1 cup ketchup
  • 1 cup water
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. molasses
  • 2 Tbsp. honey
  • 2 Tbsp. light brown sugar (packed)
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. soy sauce
  • 2 1/4 tsp. blackening spice
  • 3/4 tsp. black pepper
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    Directions

    1. Brining: Place all the brining ingredients (7 qt. water, 1 qt. apple juice, 2 cups kosher salt, 1 cup dark brown sugar, 1 cup apple cider vinegar, 1 cup pickling spice, 2 bay leaves, 1 Tbs red pepper flakes, 1 tsp cloves) together in a bucket or large pan. Place the pork leg in the brine; cover and chill 8 hours. Meanwhile, make Dry Rub (instructions follow).
    2. Dry Rub: Mix all ingredients except 1/2 cup olive oil (1/4 cup light brown sugar , 1/4 cup onion powder, 1/4 cup garlic powder, 1/4 cup thyme leaves, 1/4 cup oregano leaves, 1/4 cup kosher salt, 1/4 blackening spice, 3 Tbs coriander, 3 Tbs black pepper); set aside until ready to use.
    3. Remove pork from brine; pat dry with paper towels. Place on a shallow pan and brush pork with 1/4 cup olive oil. Sprinkle the dry rub generously on all sides of the pork. Drizzle the remaining 1/4 cup olive oil over top and rub into the pork. Cover and chill for at least 8 hours.
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