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Hard Cider Pulled Pork

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Hard Cider Pulled Pork

Directions

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Ingredients :

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

  • Preheat oven to 250 degrees F (120 degrees C).
  • 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.
  • 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.
  • Whisk flour into water in a bowl.
  • Bring drippings to a boil and stir in flour mixture; cook and stir until gravy is thickened, about 5 minutes. Pour gravy over pork.
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