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servings:

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.

• 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)
• 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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