Aleppo Pepper-Roasted Pork with Shallot Vinaigrette

Ingredients for Aleppo Pepper-Roasted Pork with Shallot Vinaigrette

• 4 large garlic cloves, finely grated

• 40g Aleppo pepper or 2 tablespoons crushed red pepper flakes

• 50g kosher salt

• 50g (packed) light brown sugar

• 1 8-4.5kg bone-in pork shoulder (Boston butt)

• 2 large shallots, finely chopped

• 80ml 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 teaspoons sugar

• Kosher salt, freshly ground pepper

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 149°C. 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 63°C (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 107°C 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.