Hard Cider Pulled Pork

This tender pork shoulder roast is seasoned with herbs and cooked with hard cider. Make it even easier by cooking in an electric roaster oven.

• Preparation Time: 15 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 15 mins
• Calories: 293 Calories

Ingredients

• ½ cup all-purpose flour
• 1 cup cold water
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon dried sage
• ½ teaspoon dried parsley
• 2 cloves garlic, minced, or more to taste
• 8 pounds pork picnic roast
• 2 (12 fluid ounce) bottles hard cider

Recipe Instructions

Step 1

Preheat oven to 250 degrees F (120 degrees C).

Step 2

Score fat layer on pork shoulder by making shallow cuts in a diamond pattern. Spread garlic, parsley, sage rosemary, and thyme over pork. Place pork in a large roasting pan, fat side up. Pour cider over pork.

Step 3

Bake in the preheated oven for 8 hours. Transfer pork to a large platter; remove and discard any large pieces of fat and skin. Pour pan drippings into a separate pot. Shred meat and return to the roasting pan.

Step 4

Whisk flour into water in a bowl.

Step 5

Bring drippings to a boil and stir in flour mixture; cook and stir until gravy is thickened, about 5 minutes. Pour gravy over pork.