Aleppo Pepper-Roasted Pork With Shallot Vinaigrette Recipe

Name: Aleppo Pepper-Roasted Pork With Shallot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large garlic cloves, finely grated; 1/4 cup Aleppo pepper or 2 tablespoons crushed red pepper flakes; 1/4 cup kosher salt; 1/4 cup (packed) light brown sugar; 1 8-10-pound bone-in pork shoulder (Boston butt); 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 teaspoons crushed red pepper flakes; 2 tablespoons olive oil; 3/4 teaspoon sugar; Kosher salt, freshly ground pepper

Servings: persons

4 large garlic cloves, finely grated
1/4 cup Aleppo pepper or 2 tablespoons crushed red pepper flakes
1/4 cup kosher salt
1/4 cup (packed) light brown sugar
1 8-10-pound bone-in pork shoulder (Boston butt)
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 teaspoons crushed red pepper flakes
2 tablespoons olive oil
3/4 teaspoon sugar
Kosher salt, freshly ground pepper

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.
2
Preheat oven to 300u00b0F. 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 145u00b0F (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.
3
Do ahead: Pork can be roasted 1 day ahead. Let cool; cover and chill. Reheat in a 225u00b0F oven (about 1 hour).
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.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large garlic cloves, finely grated, 1/4 cup Aleppo pepper or 2 tablespoons crushed red pepper flakes, 1/4 cup kosher salt, 1/4 cup (packed) light brown sugar, and more.

Yes, Aleppo Pepper-Roasted Pork With Shallot Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Aleppo Pepper-Roasted Pork With Shallot Vinaigrette

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