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

Pork
Slow-roast Leg of Pork Sandwiches on Petite Sweet Potato and Scallion Biscuits
0
45
300
4

Ingredients

  • 10 pounds bone in pork shank (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 seasoning
  • 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 spices
  • 2 bay leaves
  • 1 tablespoon red pepper flakes (Crushed)
  • 1 teaspoon clove
  • 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 onions (Finely Chopped)
  • 1 clove garlic (Minced)
  • 1/2 teaspoon jalapeno chilies (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 seasoning
  • 3/4 teaspoon black pepper

Directions

  1. 1Place 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. 2Mix 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. 3Makes 10 to 12 servings.
  4. 4In 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. 5Pre-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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NutritionView more

300Calories
Sodium71%DV1700mg
Fat25%DV16g
Protein31%DV16g
Carbs8%DV23g
Fiber8%DV2g

PER SERVING *

Calories300Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat
Trans Fat
Cholesterol55mg18%
Sodium1700mg71%
Potassium
Protein16g31%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber2g8%
Sugars0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.