The Ultimate Hog Roast Rolls


Recreate all the cracking flavours of the Christmas markets with these tender hog roast rolls. Served with generous dollops of apple sauce - the festivities are awaiting!

  1. Preheat the oven to 240°C.
  2. Place the pork joint in a large roasting tin and score the skin with a small, sharp knife.
  3. In a small bowl, mix together the thyme, fennel seeds, olive, garlic, lemon juice, salt and pepper.
  4. Rub the marinade over and into the pork, including the top and ends.
  5. Roast for 30 minutes and then remove from the oven.
  6. Reduce the oven temperature to 140°C, cover the pork in foil and return to the oven for 5 hours.
  7. Meanwhile, start prepping the apple sauce by peeling, coring and cutting the apples into chunks.
  8. In a large saucepan, heat the oil and then add the onions. Cook for 10-15 minutes until soft.
  9. Stir in the apple chunks, vinegar and sugar with 50ml water. Cover and cook on a low heat for 15-20 minutes, stirring occasionally.
  10. Once the apple is very soft, blitz half the apple sauce with a hand blender until smooth.


Prep time: 15 Minutes

Cook time: 6 Hours

Serves: 6

  • 2.5kg British pork carvery shoulder, tied

  • 2 tsp thyme leaves

  • 1 tsp fennel seeds

  • 1 tsp olive oil

  • 2 garlic cloves, minced

  • Juice of half a lemon

  • 1 tsp sea salt

  • 1 tsp cracked black pepper

  • 6-8 soft white bread rolls

  • Butter, to serve

  • For the apple sauce:

  • 4 green apples

  • 2 onions, very finely chopped

  • 1 tbsp olive oil

  • 4 tbsp cider vinegar

  • 4 tbsp caster sugar

  • 1 thyme sprig, leaves picked