Christmas Apple-Glazed Pork Roast

Christmas Apple-Glazed Pork Roast

Show-stopping Christmas Apple-Glazed Pork Roast

Nothing speaks of Christmas like a juicy roast pork, crowned with crisp crackling and paired with sweet, toffee-like apples. Even with the warm weather in Australia, roast pork is a stand out dish that never looks out of place at the Christmas table.

Pork shoulder is a succulent cut that’s best braised or roasted slowly, so it stays tender and juicy. The sweet-and-savory glazed pork here is terrific with or without stuffing.

The adage that an ‘apple a day keeps the doctor away’ certainly rings true when you consider their health benefits:

  1. Stimulates saliva production to combat xerostomia, or dry mouth a common complaint for residents who take a lot of medications.
  2. May help fight the effects of Alzheimers and ageing of the brain.
  3. With a healthy dose of fibre, apples may be helpful to resolve both diarrhea and constipation (who would’ve thought)!

Our SoupedUp recipe for Christmas Apple-Glazed Pork Roast could be the star of your next Christmas menu. Bon Appetit!

Made it? Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!

IngredientsAllergensPreparationUnitServes 30
Oil, Vegetableml30
Onion, Brown, RawFine Diceg900
Garlic, RawCrushedg18
Cider, Apple, Alcoholicml600
Sauce, Chillicheck labelml600
Jelly crystals, Apple flavouredcheck labelg36
Mustard, Germancheck label mustardg18
Apple, Granny-smith, Unpeeled rawkg1
Pork, Shoulder, Rawkg4.8

allergens legend


  1. In a medium saucepan, heat oil over a medium heat. Add onion and garlic. Cook stirring, until soft, about 5 minutes.
  2. Add beer or apple cider, chilli sauce, apple jelly and mustard. Bring to the boil; reduce heat to low and simmer, stirring occasionally, until mixture thickens, about 20 minutes.
  3. Preheat oven to 200°C. Line a roasting pan with foil; place pork in pan. Brush 1/3 of glaze over pork.
  4. Cut decorative slices into apples and add to the roasting pan after 30 minutes.
  5. Roast pork, brushing with glaze every 15 minutes, until a meat thermometer inserted into the thickest part registers 75°C or over, about 1 hour. Place pork on a carving board. Let stand for 10 minutes.
  6. Cut into slices; place on a warm serving platter and serve immediately.

SoupedUp Training

    Boost your catering care through our innovative training solution. Submit your details to view SoupedUp Training in action.

    Book a demo




      SoupedUp CateringSoupedUp BudgetsSoupedUp EventsSoupedUp SurveysClinical IntegrationFood Safety

      We (SoupedUp) send occasional emails about product updates, news, events and information about the care and technology industry. If you would also like to join our mailing list please tick the box below. You can unsubscribe any time.

        Register for the SoupedUp webinar.