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Serves: 12
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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.
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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
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Instructions
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