Name: Aleppo Pepper–Roasted Pork with Shallot Vinaigrette
Yield: 12 Servings
Ingredients: 4 large garlic cloves, finely grated; ¼ cup Aleppo pepper or 2 Tbsp. crushed red pepper flakes; ¼ cup kosher salt; ¼ cup (packed) light brown sugar; 1 8–10-lb. bone-in pork shoulder (Boston butt); 2 large shallots, finely chopped; ⅓ cup red wine vinegar; ¼ cup coarsely chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh marjoram or oregano; 2 tablespoons Aleppo pepper or 2 tsp. crushed red pepper flakes; 2 tablespoons olive oil; ¾ teaspoon sugar; Kosher salt and freshly ground black pepper

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Ture Lillegraven

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.

Recipe notes