Danish Roast Pork

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“We had this roast every Christmas eve (after the Danish Christmas Rice Porridge) and always served with Red Cabbage & Apples. However, if we had apples in the cabbage, Mum omitted them with the pork. Serve with dark sweet mustard.”
3hrs 20mins
6-8 Servings depend on the cut

Ingredients Nutrition

  • 5 lbs pork roast (with crackling)
  • 1 lb prune
  • 6 apples, peeled & cored
  • salt & pepper


  1. Heat oven to 325°F.
  2. Score your crackling.
  3. Season with salt & pepper.
  4. Place roast on a rack in roasting pan.
  5. Cook your prunes until tender (cover with water and simmer until tender).
  6. 45 minutes before the roast is done, place apples around the roast.
  7. 30 minutes before roast is done, put prunes around the roast.
  8. Roast until inner temp reach 170°F (allow 30- 35 minutes per pound).
  9. Remove roast from oven and cut off the crackling.
  10. Cover roast, prunes and apples and keep warm.
  11. Return crackling to hot oven in a metal pan. (Raise temp to about 375°F or broil, but if you broil watch closely).
  12. Spray with cold water again if it hasn't completely crackled.
  13. Spray crackling with cold water, takes about 10 minutes.

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