Low Country Osso Bucco Sandwich With Tomato Braised Pork

Biscuit aficionados at Mason Dixie Biscuit Co. share the recipe for their succulent pork biscuit sandwich topped with homemade gremolata and pickled jalapeños. 

Mason Dixie Biscuit Col's Low Country Osso Bucco Sandwich Recipe

Mason Dixie Biscuit Col's Low Country Osso Bucco Sandwich Recipe

Biscuit aficionados at Mason Dixie Biscuit Co. share the recipe for their succulent pork biscuit sandwich topped with homemade gremolata and pickled jalapeños.

Photo by: Mason Dixie Biscuit Co.

Mason Dixie Biscuit Co.

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Ingredients:

  • 1 pork butt
  • 1 qt. chicken stock
  • (1) 14 oz. can of tomatoes
  • 2 heads garlic plus 2 cloves
  • 1 bunch rosemary
  • 1 bunch parsley
  • 1 tin of anchovies
  • 1 lemon
  • olive oil
  • salt and pepper
  • 1 jar pickled jalapeños (Mason Dixie Biscuit Co. recommends Gordy's Thai Basil Jalapeños)
  • 1 dozen buttermilk biscuits

Directions:

Heat oven to 325 degrees.

Trim excess thick fat off of pork butt. Chop the pork butt into large chunks, about three to four inches a piece. Salt and pepper chunks and set aside. 

Heat a large, deep oven-safe pan (preferably a dutch oven) over high heat. Add enough olive oil to cover bottom of pan up to 1/8 inch. Heat oil until it glistens.

Add pork butt chunks to hot pan and reduce heat to medium high. Allow chunks to sear, then flip until each side is seared.

Remove pork and place aside. Add chicken stock and tomatoes to hot pan, stirring to mix the juices. 

Chop a head of garlic in half across wide part of the head. Add to pan along with rosemary.

Return meat to pan ensuring the meat is not completely submerged in liquid. Bring liquid to a simmer, then cover and slide into a 325-degree oven. Braise for about 45 minutes to an hour, rotating meat occasionally.

While pork is braising, start gremolata by chopping parsley by hand or place in a food processor to a fine chop. Zest lemon. Mince the zest and cloves of garlic and add to parsley. 

Finely chop about two to three anchovy filets and add to parsley mixture. Juice half of the lemon and add to mixture along with enough olive oil until evenly distributed and smooth. 

Test doneness of pork by pulling apart with two forks. When pork pulls apart in juicy shreds, remove from oven and set aside to rest for about 10-15 minutes. 

Slice biscuits in half and spread a teaspoon of gremolata onto biscuit. Place pork chunks and tomatoes onto the bottom of the biscuit and top with pickled jalapeños and the biscuit top. Enjoy!