Slow-Roast Leg Of Pork Sandwiches On Petite Sweet Potato And Scallion Biscuits

  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.
  4. 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 (instructions follow) over top. Let rest at least 30 minutes before carving.
  5. Sweet and Vinegar Mopping Sauce:nn medium saucepan, heat 2 1/4 tsp vegetable oil until hot. Stir in 1/4 cup finely chopped onion, 1 clove minced garlic and 1/2 tsp jalapeno; saute for two minutes. Add remaining ingredients (1 cup ketchup, 1 cup water, 2 Tbs apple cider vinegar, 2 Tbs molasses, 2 Tbs honey, 2 Tbs light brown sugar, 1 Tbs balsamic vinegar, 1 Tbs soy sauce, 2 1/4 tsp blackening spice, 3/4 tsp black pepper), bring to a boil. Reduce heat; let simmer for 1 hour. Strain; serve with pork. Makes 1 1/2 cups sauce.
  6. Biscuits:nre-heat oven to 375 degree F. Place 2 cups flour, 4 tsp baking powder, 1 tsp salt, 1 tsp sugar and 1/2 tsp baking soda in a large bowl. Cut in 1/4 cup cold butter and 1/4 cup solid vegetable 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 1 1/4 cup mashed sweet potatoes, 1 cup scallions and 1/2 cup 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 1/2 cup melted butter over baked biscuits. Makes 2 dozen biscuits.

pork, water, apple juice, kosher salt, apple cider vinegar, pickling spice, bay leaves, red pepper, cloves, flour, baking powder, salt, sugar, baking soda, butter very cold, vegetable shortening solid, sweet potatoes, scallions, buttermilk, butter, light brown sugar, onion powder, garlic powder, thyme, oregano, kosher salt, blackening spice, coriander, black pepper, olive oil, vegetable oil, onion, garlic, jalapeno chile, ketchup, water, apple cider vinegar, molasses, honey, light brown sugar, balsamic vinegar, soy sauce, blackening spice, black pepper

Taken from www.yummly.com/recipe/Slow-Roast-Leg-of-Pork-Sandwiches-on-Petite-Sweet-Potato-and-Scallion-Biscuits-9040121 (may not work)

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