Aleppo Pepper-Roasted Pork With Shallot Vinaigrette

• servings: 12 servings

Ingredients

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)

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

Directions

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).

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.