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Slow-Roast Leg of Pork Sandwiches on Petite Sweet Potato and Scallion BiscuitsPORK
Slow-Roast Leg of Pork Sandwiches on Petite Sweet Potato and Scallion Biscuits
Recipe courtesy of Anita Hirsch Cunningham, Executive Chef, Neiman Marcus Restaurants
- 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).
- 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.
- 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.