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Aleppo Pepper-Roasted Pork with Shallot Vinaigrette

['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']

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).
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.

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