This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.
Ingredients
12 Servings
pork
vinaigrette and assembly
pork
Step 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.
Step 2
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.
Step 3
DO AHEAD:Pork can be roasted 1 day ahead. Let cool; cover and chill. Reheat in a 225° oven (about 1 hour).
vinaigrette and assembly
Step 4
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.
Step 5
DO AHEAD:Vinaigrette can be made 6 hours ahead. Cover and chill.
Nutrition Per Serving
How would you rate Aleppo Pepper–Roasted Pork with Shallot Vinaigrette?
Leave a Review
