- 8 pounds pork picnic roast
- 2 cloves garlic, minced, or more to taste
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 2 (12 fluid ounce) bottles hard cider
- 1/2 cup all-purpose flour
- 1 cup cold water
- 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.
05/09/2018
recipepes.com
Hard Cider Pulled Pork, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
