Rating: 2.5 stars 2.6
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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

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Recipe Summary

prep:
15 mins
cook:
8 hrs 10 mins
total:
8 hrs 25 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C).

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  • 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.

Cook's Note:

I also cook this in a counter top electric roaster oven, so I usually put it on before I go to bed and take it off the heat when I wake up. It's easier to shred the meat if it's cooled a little.

Nutrition Facts

293 calories; protein 22.6g; carbohydrates 4.7g; fat 18.5g; cholesterol 86.5mg; sodium 73.2mg. Full Nutrition
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