Aleppo Pepper-Roasted Pork With Shallot Vinaigrette
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 large
Garlic Cloves (finely grated)2 tbsp
Pepper (aleppo)1 cup
Kosher Salt2 large
Shallot (finely chopped)1 cup
Red Wine Vinegar2 tbsps
Marjoram (chopped fresh)2 tbsps
Olive Oil3 tsp
SugarDirections:
1
Pork: Mix garlic, Aleppo, salt, and sugar in a small bowl; rub over pork
2
Place in a large roasting pan
3
Cover and chill 12-24 hours
4
Preheat oven to 300°F
5
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
6
Transfer to a cutting board and let rest at least 30 minutes before slicing
7
Do ahead: Pork can be roasted 1 day ahead
8
Let cool; cover and chill
9
Reheat in a 225°F oven (about 1 hour)
10
Mix garlic, Aleppo, salt, and sugar in a small bowl; rub over pork
11
Place in a large roasting pan
12
Cover and chill 12-24 hours
13
Preheat oven to 300°F
14
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
15
Transfer to a cutting board and let rest at least 30 minutes before slicing
16
Do ahead: Pork can be roasted 1 day ahead
17
Let cool; cover and chill
18
Reheat in a 225°F oven (about 1 hour)
19
Vinaigrette and assembly: Whisk shallots, vinegar, parsley, marjoram, Aleppo pepper, oil, sugar, and 2 tablespoons water in a medium bowl
20
Season with salt and black pepper; serve with pork
21
Do ahead: Vinaigrette can be made 6 hours ahead
22
Cover and chill
23
Whisk shallots, vinegar, parsley, marjoram, Aleppo pepper, oil, sugar, and 2 tablespoons water in a medium bowl
24
Season with salt and black pepper; serve with pork
25
Do ahead: Vinaigrette can be made 6 hours ahead
26
Cover and chill