Ingredients:

  • 3 to 4 pounds boneless pork shoulder
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup apple cider
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup apple cider
  • Salt and pepper, to taste

Instructions:

  1. In a bowl, mix garlic, rosemary, thyme, olive oil, salt, and pepper. Rub the mixture all over the pork shoulder.
  2. Place in a plastic bag or covered dish, and refrigerate for 2 hours (or overnight for deeper flavor).
  3. Preheat your oven to 325°F (160°C).
  4. Place the marinated pork in a roasting pan and pour the apple cider over it.
  5. Roast for about 2 hours, or until the internal temperature reaches 145°F (63°C).
  6. Baste the pork occasionally with pan juices for moisture.
  7. In a saucepan, melt butter over medium heat.
  8. Whisk in flour to create a roux and cook until golden.
  9. Gradually add chicken broth and apple cider, whisking until smooth.
  10. Simmer until thickened; season with salt and pepper.
  11. Let the pork rest for 10-15 minutes before slicing.
  12. Serve with herb cider gravy drizzled over slices.