Aleppo Pork Shoulder + Shallot Vinaigrette

Also known as the Halaby pepper - once ripened, the Aleppo pepper is semi-dried, de seeded, and then ground. It’s a common middle eastern condiment usually used to season meat, dips, etc.

I really wanted to use a lot of the spice tonight and was inspired by Bon Apetit’s recipe- I’ve made some changes including making this in the crockpot versus the oven (way too hot right now for the oven) and adjusting some ingredients. Definitely check out their original variation on their website!

pork + marinade:

-5 garlic cloves - grated

-1/4 cup aleppo pepper

-1/4 cup kosher salt

-1/4 cup light brown sugar

-1 8-10# bone-in pork shoulder

vinaigrette:

-2 large shallots - finely chopped

-1/3 cup red wine vinegar

-1/4 cup parsley

-1 tablespoon dried oregano - use fresh if you have it!

-2 tablespoons aleppo pepper

-1/4 - 1/2 cup olive oil

-2 tablespoons honey

-salt to taste

mix together garlic, aleppo, salt, and brown sugar and rub over both sides of pork. cover and refrigerate 12-24 hours.

uncover pork and place in crockpot - cook on low for 8 hours. transfer meat to foil lined sheet pan and broil until crispy on top. move to cutting board and let rest at least 15 minutes before slicing or serving. 

combine shallots, red wine vinegar, parsley, oregano, aleppo, olive oil, and honey -add salt to taste. 

serve vinaigrette with pork, so delicious.