ALEPPO PEPPERâ??ROASTED PORK WITH SHALLOT VINAIGRETTE

Aleppo Pepperâ??Roasted Pork with Shallot Vinaigrette image

Provided by @MakeItYours

Number Of Ingredients 13

large garlic cloves, finely grated
Aleppo pepper or 2 Tbsp. crushed red pepper flakes
kosher salt
(packed) light brown sugar
8â10-lb. bone-in pork shoulder (Boston butt)
large shallots, finely chopped
red wine vinegar
coarsely chopped fresh flat-leaf parsley
chopped fresh marjoram or oregano
Aleppo pepper or 2 tsp. crushed red pepper flakes
olive oil
sugar
Kosher salt and freshly ground black pepper

Steps:

Mix garlic, Aleppo, salt, and sugar in a small bowl; rub over pork. Place in a large roasting pan. Cover and chill 12â24 hours.
Preheat oven to 300Â°. 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 145Â° (meat will be very tender but not quite falling off the bone), 6â7 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 225Â° oven (about 1 hour).
Whisk shallots, vinegar, parsley, marjoram, Aleppo pepper, oil, sugar, and 2 Tbsp. 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.