Aleppo Pepper-Roasted Pork with Shallot Vinaigrette
Succulent bone-in pork shoulder rubbed with aromatic Aleppo pepper, garlic, and brown sugar, slow-roasted until tender and served with a bright shallot-herb vinaigrette. Perfect for feeding a crowd with minimal hands-on cooking time.
Ingredients
- •4 cloves large garlic cloves, finely grated
- •¼ cup Aleppo pepper or 2 tablespoons crushed red pepper flakes
- •¼ cup kosher salt
- •¼ cup (packed) light brown sugar
- •1 piece 8-10-pound bone-in pork shoulder (Boston butt)
- •2 pieces large shallots, finely chopped
- •⅓ cup red wine vinegar
- •¼ cup coarsely chopped fresh flat-leaf parsley
- •2 tablespoons chopped fresh marjoram or oregano
- •2 tablespoons Aleppo pepper or 2 teaspoons crushed red pepper flakes
- •2 tablespoons olive oil
- •¾ teaspoon sugar
- •1 to taste Kosher salt
- •1 to taste freshly ground pepper
Cooking Instructions
- 1.
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.
1440 min
- 2.
Preheat oven to 300°F. 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°F (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.
420 min
- 3.
Do ahead: Pork can be roasted 1 day ahead. Let cool; cover and chill. Reheat in a 225°F oven (about 1 hour).
60 min
- 4.
Whisk shallots, vinegar, parsley, marjoram, Aleppo pepper, oil, sugar, and 2 tablespoons 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.
15 min
