Hard Cider Pulled Pork

1. 1

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

2. 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. 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. 4

   Whisk flour into water in a bowl.

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.