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Hard Cider Pulled Pork

Sarah Bennett

"Pork roast slow cooked in hard cider and herbs, then shredded and served in sandwiches. Yummy!"
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8 h 25 m servings 293 cals
Original recipe yields 20 servings

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  • Prep

  • Cook

  • Ready In

  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.


  • 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

Per Serving: 293 calories; 18.5 g fat; 4.7 g carbohydrates; 22.6 g protein; 86 mg cholesterol; 73 mg sodium. Full nutrition

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Read all reviews 3
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I had to spend over $5 for the bottle of hard cider, and ended up with flavourless meat. It was tender enough, but lacked any kind of punch. I guess I'm used to a salty flavour instead of swee...

This was Awesome! Full of flavor, easy peasy too! Made a great sandwich! I will definitely make this again.

I looked forward to this as an alternative to traditional BBQ pulled pork. I followed the recipe exactly as written, as I always do the first time to get a "baseline." I took it out of the oven ...