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Epicurious

Aleppo Pepper-Roasted Pork With Shallot Vinaigrette

4.9

(17)

Sliced pork shoulder on a serving board surrounded by accompanying salads and side dishes.
Photo by Ture Lillegraven

This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.

Recipe information

  • Yield

    12 servings

Ingredients

Pork

4 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 8-10-pound bone-in pork shoulder (Boston butt)

Vinaigrette and Assembly

2 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
Kosher salt, freshly ground pepper

Preparation

  1. Pork

    Step 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.

    Step 2

    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).

  2. Vinaigrette and Assembly

    Step 3

    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.

TagsBon AppétitAleppo-Style PepperHerbs & SpicesPork ShoulderPorkMeatShallotVegetableMainDinnerDairy FreeGluten FreeNut FreeMake AheadRoast

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