Aleppo Pepper Roasted Pork With Shallot Vinaigrette Recipes

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ALEPPO PEPPER-ROASTED PORK WITH SHALLOT VINAIGRETTE



Aleppo Pepper-Roasted Pork with Shallot Vinaigrette image

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.

Provided by Alison Roman

Categories     Bon Appétit     Dinner     Roast     Pork     Shallot     Christmas     Small Plates     Kid-Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 12 servings

Number Of Ingredients 15

Pork:
4 large garlic cloves, finely grated
1/4 cup Aleppo pepper or 2 tablespoons crushed red pepper flakes
1/4 cup kosher salt
1/4 cup (packed) light brown sugar
1 8-10-pound bone-in pork shoulder (Boston butt)
Vinaigrette and assembly:
2 large shallots, finely chopped
1/3 cup 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 teaspoon sugar
Kosher salt, freshly ground pepper

Steps:

  • Pork:
  • 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°F. 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°F (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°F oven (about 1 hour).
  • Vinaigrette and assembly:
  • 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.

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ALEPPO PEPPER–ROASTED PORK WITH SHALLOT VINAIGRETTE
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  • 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 Tbsp. water in a medium bowl. Season with salt and black pepper; serve with pork.

ALEPPO PEPPER–ROASTED PORK WITH SHALLOT VINAIGRETTE
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 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.
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Let cool; cover and chill. Reheat in a 225°F oven (about 1 hour). Vinaigrette and assembly: 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.
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