Hard Cider Pulled Pork

Ingredients

• 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

Directions

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.