Aleppo Pepper Roasted Pork With Shallot Vinaigrette Recipes

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

Ingredients

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.

HERB ROASTED PORK LOIN WITH PARSLEY SHALLOT SAUCE

Herb Roasted Pork Loin with Parsley Shallot Sauce image

Provided by Ellie Krieger

Categories main-dish

Time 1h50m

Yield 8 servings (serving size is 4oz of meat and 1T of sauce)

Number Of Ingredients 17

Ingredients

2 garlic cloves, minced (1 tablespoon)
1/2 teaspoon salt
2 teaspoons olive oil
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage
1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
One 2 1/2-pound center cut boneless pork loin, trimmed of all visible fat
1/2 cup Parsley Shallot Sauce, recipe follows
1 1/2 cups lightly packed flat-leaf parsley leaves
2 tablespoons coarsely chopped shallot
3 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons water
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.
Combine all ingredients in a blender and puree.

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ALEPPO PEPPER–ROASTED PORK WITH SHALLOT VINAIGRETTE

2014-09-17 Step 2. Preheat oven to 300°. Uncover pork and roast, basting with drippings every hour or so and covering with foil if browning too quickly, until …
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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.

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