Aleppo Pepper-Roasted Pork With Shallot Vinaigrette

I made it not as sliced pork, but until it was falling apart. Just a personal choice. The vinaigrette was wonderful and we have made it many times since. Def. reccomend.

• Sherri

• Sacramento, CA

• 11/14/2021

Just made this and my family loved it! Didnt need the vinagarette because the pork was so tender and tasty. Definetly going to make this again when I have company over. So easy to make and leftovers should make great pork tacos during the week.

• gagboys2

• Westwood, NJ

• 1/21/2019

Somebody needs to read the recipe very closely. This is a recipe for sliced pork, not pulled pork. You want to cook it to 145 degrees, not to 185 degrees. You can not slice it as it is over cooked for sliced pork.

• luther1

• Ms

• 11/10/2018

猪肉是惊人的!我的家人很喜欢和可能n't stop raving. I made a few minor changes - I trimmed some of the fat from the pork and cut it into a few pieces rather than leaving whole. It cooked in about 4 hours. It didn't need the viniagrette but was good with it.

• lisavid

• Cleveland, OH

• 1/3/2018

We loved the final pork roast, but the recipe has time issues! I had an 8# boneless roast and cooked it for 8 hours at 300* and it was only at 180*. After resting for 30 mins, it was perfect. It fell apart and was moist and tender. So please don’t be fooled by the internal temp or the times listed in the recipe. Allow extra time especially if you have a bone-in one. Enjoy... we will be using this recipe a lot!

• hellerton1

• MA

• 12/26/2017

I did this for 9 people as a thanksgiving alternative and it was fantastic. I did everything as in the recipe except I let it cook for about 8 hours to make the meat fall off the bone. I don't have a meat thermometer and don't think you need it. The whole thing looks like a solid piece of charcoal when it's done but don't be afraid, it is edible, and it is delicious. I cracked the crust with a knife and people then just pulled off chunks with tongs.

• laurenrds

• Brooklyn, NY

• 12/3/2017

I made as recipe described. I agree with previous reviewer that 145 temp is NOT high enough. I will make it again but roast until probably about 180. The vinaigrette is OUTSTANDING and a must -- it made the dish. Next time I'll amend the dry rub by backing off the aleppo pepper slightly. A good, tasty dish for a crowd. :)

• c2max

• Woodridge, IL.

• 9/2/2015

I made this as the recipe described. I agree with JocelynHsu - the temperature to 145 was no where near tender enough. I will make it again but indeed, push temp up to prob about 180 (as if slow-cooking on a smoker). The vinaigrette was OUTSTANDING and absolutely made the dish. I will probably back down a bit on the amount of aleppo pepper on the dry rub. A great recipe overall. :)

• c2max

• Woodridge, IL.

• 9/2/2015

Don't ruin your beautiful roast by following the instructions in this recipe! I roasted to 145 as it says in the recipe and it was nowhere close to falling off the bone. Guests ate it and even said it was good but I was so upset that I cooked the remaining roast (still on the bone) today up to 185 and it was perfect. So now I have to invite all my guests for a do-over. I also recommend fat side up if you have that question - the fat drips down and bastes. This is a great recipe if you cook it properly.

• jocelynhsu

• Vienna, VA

• 5/17/2015

Why are there no instructions about the Aleppo pepper? I assume you finely chop the fresh peppers? Is that what everybody did?

• nanob

• Laguna Beach, CA

• 3/14/2015

There's clearly an error in the recipe concerning the roast temperature. Pork shoulder is not cooked to 145 deg. It should be 195 for falling off the bone pork. And the cooking time makes more sense with this final temperature. I'm surprised at all the rave review, cooked to 145 pork shoulder would be tough and unpleasant.

• Anonymous

• Sunnyvale

• 2/12/2015

made with the aleppo and red peppers. Aleppo was the winner, however, I prefer pork to be falling off the bone (pulled pork style), so will most likely modify cook differently next time.

• Anonymous

• 1/10/2015

Aleppo pepper is available by mail from Penzey's .

• smartsister

• 12/28/2014

Loved the recipe. The time was also off for me. I made a 7 lb roast-- used a steam convection oven. Started at 275... probe was reading 120 degrees after only 1 hour! Not good when you're expecting 5 hours! I dropped the oven temp to 145 -150 and watched it. Left it in until I needed it. Then blasted for 10 mins at 425. I substituted apple cider vinegar for the red wine vinegar and adjusted sugar as needed. I prefer cider vinegar w/ pork. Everyone loved it.

• smcg720

• Beverly Hills, mI

• 12/21/2014

这3磅骨烤猪肉的肩膀so it did not 'fall off the bone and I had no drippings to baste with so added white wine -- but the end result was that it was very good. The rub I found a little salty for our taste so next time will reduce the 1/4 C kosher salt to 2 Tb. The vinaigrette is wonderful and definitely is a must. Will definitely make again. Served with soft polenta with thyme & goat cheese and sautee spinach. Wonderful meal.

• dory92064

• San Diego, Ca

• 12/18/2014