Hard Cider Pulled Pork recipe

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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

Nutrition Info

292.7 calories
carbohydrate: 4.7 g
cholesterol: 86.5 mg
fat: 18.5 g
fiber: 0.1 g
protein: 22.6 g
saturatedFat: 6.7 g
servingSize: -
sodium: 73.2 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

  4. Whisk flour into water in a bowl.

  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.

Recipe Yield

20 servings

Recipe Note

Pork roast slow cooked in hard cider and herbs, then shredded and served in sandwiches. Yummy!

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