Aleppo Pepper-Roasted Pork with Shallot Vinaigrette

By KDHarmon

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

Details

Adapted from bonappetit.com

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.