Ingredients
- Pork:
- 4 large garlic cloves, finely grated
- 1/4 cup Aleppo pepper or 2 Tbsp. crushed red pepper flakes
- 1/4 cup kosher salt
- 1/4 cup (packed) light brown sugar
- 1 8–10-lb. bone-in pork shoulder (Boston butt)
- Vinaigrette and assembly:
- 2 large shallots, finely chopped
- 1/3 cup red wine vinegar
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh marjoram or oregano
- 2 tablespoons Aleppo pepper or 2 tsp. crushed red pepper flakes
- 2 tablespoons olive oil
- 3/4 teaspoon sugar
- Kosher salt and freshly ground black pepper
Preparation
Step 1
Pork:
Mix garlic, Aleppo, salt, and sugar in a small bowl; rub over pork. Place in a large roasting pan. Cover and chill 12–24 hours.
Preheat oven to 300°. Uncover pork and roast, basting with drippings every hour or so and covering with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of pork registers 145° (meat will be very tender but not quite falling off the bone), 6–7 hours. Transfer to a cutting board and let rest at least 30 minutes before slicing.
DO AHEAD: Pork can be roasted 1 day ahead. Let cool; cover and chill. Reheat in a 225° oven (about 1 hour).
Vinaigrette and assembly:
Whisk shallots, vinegar, parsley, marjoram, Aleppo pepper, oil, sugar, and 2 Tbsp. water in a medium bowl. Season with salt and black pepper; serve with pork.
DO AHEAD: Vinaigrette can be made 6 hours ahead. Cover and chill.
Makes 12 servings.