Roasted Pork and Apples with a Mustard Mash

18 Oct 2023

Roasted Pork and Apples with a Mustard Mash

2 Hours | easy | Serves 4


  • 1 pork shoulder joint (Adjust size according to servings, we would recommend approximately 200g per person)
  • 6 sweet apples
  • Salt and pepper to taste
  • 4 large mashing potatoes
  • 50g butter
  • 1 tbsp wholegrain mustard
  • Splash of milk



Fire up the grill

Fire up the grill by turning the two outside burners to high and leaving both centre burners off.


With a sharp knife score

With a sharp knife score, then heavily salt the fat cap of the pork, this will help the crackling go crispy.

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Grab a large roasting pan

Grab a large roasting pan, or as we have done use the Outback Grills paella pan for roasting the pork. Place the pork in the middle of the pan and place the pan in the centre of the grill.

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Cook for at least an hour

Close the lid and allow the meat to cook for at least an hour.


Peel and cut the apples

Peel and cut the apples into wedges and set aside.


Probe the pork intermittently

Probe the pork intermittently until the internal temperature reaches 40°C. Once at this temperature, scatter the apples around in the pork juices and close the lid again.


Cook until the pork reaches 63°C

Allow the pork and apples to cook until the pork reaches 63°C.


Remove the pan from the grill

Remove the pan from the grill to allow the pork to rest whilst preparing the mashed potatoes.


Peel and cube the potatoes

Peel and cube the potatoes and add to a saucepan of boiling water.


Cook until fork tender, then drain the water from the potatoes and allow to steam for a couple of minutes allowing all the water to evaporate.


Mash the potatoes

Mash the potatoes with a masher or potato ricer until smooth, adding the butter, salt and pepper to taste and the whole grain mustard into the mix. Add a splash of milk if you need a smoother consistency.


Slice the pork

Slice the pork into thick slices and plate topped with the caramelised apples. Add a good spoonful of mash and enjoy.

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Recipe Author

Recipe Author


Hailing from East London, Jack is a culinary artisan with a passion for all things smoky, sizzling, and downright delicious. With a background deeply rooted in the art of barbecue, Jack has honed his craft over the years, becoming a true pitmaster extraordinaire. More than just a chef, Jack is a firm believer that barbecue is about more than just food—it's about bringing people together with an aim to turn every meal into a memorable experience.

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