Aleppo Pepper-Roasted Pork with Shallot Vinaigrette

Name: Aleppo Pepper-Roasted Pork with Shallot Vinaigrette
Yield: 4 servings
Ingredients: 1 4 large garlic cloves, finely grated; 1 1/4 cup Aleppo pepper or 2 tablespoons crushed red pepper flakes; 1 1/4 cup kosher salt; 1 1/4 cup (packed) light brown sugar; 1 1 8-10-pound bone-in pork shoulder (Boston butt); 1 2 large shallots, finely chopped; 1 1/3 cup red wine vinegar; 1 1/4 cup coarsely chopped fresh flat-leaf parsley; 1 2 tablespoons chopped fresh marjoram or oregano; 1 2 tablespoons Aleppo pepper or 2 teaspoons crushed red pepper flakes; 1 2 tablespoons olive oil; 1 3/4 teaspoon sugar; 1 Kosher salt; 1 freshly ground pepper

From the kitchen of Carly

A hulking pork shoulder rubbed with garlicky Aleppo pepper, salt, and brown sugar, then slow-roasted until impossibly tender. The shallot vinaigrette cuts through the richness, adding brightness and bite to every bite.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 large garlic cloves, finely grated
11/4 cup Aleppo pepper or 2 tablespoons crushed red pepper flakes
11/4 cup kosher salt
11/4 cup (packed) light brown sugar
11 8-10-pound bone-in pork shoulder (Boston butt)
12 large shallots, finely chopped
11/3 cup red wine vinegar
11/4 cup coarsely chopped fresh flat-leaf parsley
12 tablespoons chopped fresh marjoram or oregano
12 tablespoons Aleppo pepper or 2 teaspoons crushed red pepper flakes
12 tablespoons olive oil
13/4 teaspoon sugar
1Kosher salt
1freshly ground pepper

Instructions

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°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.
Do ahead: Pork can be roasted 1 day ahead. Let cool; cover and chill. Reheat in a 225°F oven (about 1 hour).
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.