Slow-roast Leg of Pork Sandwiches on Petite Sweet Potato and Scallion Biscuits



  • 10 pounds Pork Leg, Bone-in, Skin-on (Shank)
  • 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 tablespoons coriander
  • 3 tablespoons black pepper
  • 1/2 cup olive oil (Divided)
  • 7 quarts water
  • 1 quart 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 tablespoon red pepper flakes (Crushed)
  • 1 teaspoon cloves
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon 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)
  • 2 1/4 teaspoons vegetable oil
  • 1/4 cup onion (Finely Chopped)
  • 1 clove garlic (Minced)
  • 1/2 teaspoon jalapeno chile (Finely Chopped, Seeds Removed)
  • 1 cup ketchup
  • 1 cup water
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • 2 tablespoons light brown sugar (Packed)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce
  • 2 1/4 teaspoons blackening spice
  • 3/4 teaspoon black pepper


  1. Place all the brining ingredients together in a bucket or large pan. Place the pork in the brine; cover and chill 8 hours. Meanwhile, make Dry Rub.
  2. Mix all ingredients except olive oil; 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 olive oil over top and rub into the pork. Cover and chill for at least 8 hours. When ready to roast, pre-heat oven to 450 degree F. Line a large roasting pan with foil; spray with cooking spray. Place the pork in the pan; sear in the oven for 20 minutes. Reduce temperature to 300 degree F. Place about 3 cups of water in the pan to slightly cover the pork. Bake for 3 hours or until internal temperature reaches at least 170 degrees F. Remove from oven; pour a small amount of mopping sauce over top. Let rest at least 30 minutes before carving.
  3. Makes 10 to 12 servings.
  4. In medium saucepan, heat oil until hot. Stir in onion, garlic and jalapeno; sauté for two minutes. Add remaining ingredients, bring to a boil. Reduce heat; let simmer for 1 hour. Strain; serve with pork. Makes 1 1/2 cups sauce.
  5. Pre-heat oven to 375 degree F. Place flour, baking powder, salt, sugar and baking soda in a large bowl. Cut in butter and shortening with a pastry blender, two knives or your fingers until mixture resemble small peas. Do not over-mix as the dough will be tough. Add sweet potatoes, scallions and buttermilk. Stir gently to combine. Place mixture on a floured surface; knead 4-5 times. Roll out to 1/2 inch thickness. Using a 2-inch round cookie cutter, cut out circles. Place on a baking sheet that has been coated with cooking spray. Bake for 12 minutes or until biscuits are golden brown. Brush melted butter over baked biscuits. Makes 2 dozen biscuits.
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