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October 27, 2014 / Chris Blum

Aleppo Roasted Pork

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I love a meal that ya toss in the oven, baste now and again and then melts in your mouth! This is a perfect Sunday fall dinner with enough heat to keep you warm inside. Thanks BA for the inspiration!

Ingredients:
4 large garlic cloves, finely grated
1/4 c Aleppo pepper
1/4 c salt
1/4 c brown or coconut palm sugar
1 4 lb pork loin
Chicken stock

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, add 1/4 c chicken stock as needed. Baste 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), 3 hours. Transfer to a cutting board and let rest at least 30 minutes before slicing.

Serves 8.

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