Aleppo Pepper-Roasted Pork with Shallot Vinaigrette
Aleppo Pepper-Roasted Pork with Shallot Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mix garlic, Aleppo, salt, and sugar in a small bowl; rub over pork.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMix 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).
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.