Sweet Cinnamon-Glazed Roasted Pork Shoulder with Baked Apples


This recipe is good for one hungry foodie but it can be easily adjusted to accommodate more tummies to feed.

Preparation Time: 30 minutes
Cooking Time: 45 minutes to 1 hour

150 grams boneless pork shoulder
Salt and pepper to taste
20 grams brown sugar
Cinnamon to taste
1 tablespoon water
Half piece Granny Smith apple
Butter, enough to completely cover the apple slices
Salt and pepper to taste


1 Peel and core apples. Cut each half of an apple, around 4 to 8 slices depending on the apple size.
2 Season with salt and pepper. Toss apples with melted butter.
3 Bake until tender and the apple has slightly browned; 180° C for around 15 to 20 minutes.
4 This garnish can be kept in the chiller and warmed when the pork is about to be served.

Chef’s Note: You can peel and slice the apples in advance, just make sure to keep them submerged in a cold water bath with some citrus juice

1 Mix the water, brown sugar and cinnamon in a pan and melt the sugar. Cool down and set the glaze aside.
2 Season your de-skinned, trimmed, cleaned and towel-dried boneless pork shoulder with salt and pepper.
3 Roast the pork shoulder in a well-preheated
200° C oven.
4 Baste the shoulder with the juices and fat.
5 To check whether the pork is fully cooked, pierce a knife into the thickest part of the meat. If the juice that comes out is clear, the meat is cooked
6 Brush the pork with the glaze and refinish in the oven.
7 Once the pork is glazed, remove from the oven and cover with a piece of aluminum foil to rest the meat.
8 Rest the meat for around 15 minutes. Slice and serve with the apples.

Chef’s Note: Make sure to dry the meat properly so that it browns well in the oven

This recipe was originally published in the February-March 2015 issue of Breakfast Magazine.