Tender, melt-in-your-mouth pork roast finished with a bright Cranberry-Apricot glaze. A simple yet elegant main course ideal for holiday dinners and gatherings.
It’s December—time for cozy meals and festive flavors. Cranberries are one of my favorite seasonal ingredients: tart, juicy, and perfectly festive. I created a quick Cranberry-Apricot glaze to elevate a slow-roasted pork shoulder into a holiday-worthy centerpiece that’s easy and budget-friendly for busy cooks.
This roast is so tempting it was hard to get it to the plate for photos—my husband was already sampling it off the cutting board!
How To Make Pork Roast with Cranberry Apricot Glaze
Choose a large pork shoulder (also called pork butt). I prefer the shoulder for its marbling and tenderness, though a butt roast also works well. Rinse and pat the roast dry.
Place the roast fat-side up on a roasting rack in a roasting pan. Season generously with garlic salt, coarse black pepper, crushed rosemary, paprika, sage, and thyme. Pour 2 cups of water into the bottom of the pan.
Cover the pan and bake in a preheated 250°F (120°C) oven for 6–8 hours, until very tender. Low-and-slow cooking renders the fat and lets the juices baste the meat, producing a succulent roast.
When the roast is done, remove it from the oven and brush it with the Cranberry-Apricot glaze, then return it to the oven for 15–20 minutes to set the glaze.
Glaze: In a medium saucepan over medium heat combine 1 cup apricot preserves, one can of jellied cranberry sauce, and 2 teaspoons pumpkin pie spice. Heat until the mixture reaches a low boil, stirring until smooth and well combined. Remove from heat and keep warm until ready to brush on the roast.
After glazing and finishing in the oven, remove the roast and let it rest for 20 minutes. Resting allows the juices to redistribute, keeping the meat moist when you carve or pull it apart.
Keep the fat cap intact during roasting (fat side up) so the meat self-bastes. Before serving, trim off the fat layer. The roast may be so tender that it falls apart rather than slicing cleanly—this is a good thing and results in very moist meat.
Arrange the meat on a platter and spoon additional glaze over the top. Garnish with fresh sage and a few cranberries, or serve the glaze on the side for picky eaters.
My husband summed it up perfectly: “The roast is good, but that glaze takes it to a whole new level.” I agree—the glaze transforms a simple pork roast into a memorable holiday main course.
This roast is an excellent, budget-friendly alternative to prime rib or turkey. A reasonably priced roast can feed a large group—this one served about a dozen guests easily.
Delicious Side Dishes that pair well with Pork Roast
- Asparagus with toasted walnuts and feta
- Cheesy Funeral Potatoes
- Broccoli Puff Casserole
- Blue Cheese and Pear Salad
- Cranberry-Apple Jello Salad
Serve this roast with your favorite sides for a complete holiday meal. If you enjoy seasonal recipes and holiday baking ideas, consider subscribing to newsletters from recipe sources you trust to get more festive inspiration.
Thanks for stopping by—happy nesting and happy cooking!
Pork Roast with Cranberry Apricot Glaze
Ingredients
- 1 10 lb pork shoulder roast or pork butt roast.
- 1 tsp Garlic Salt
- 1 tsp Coarse black pepper
- 1/2 tsp crushed Rosemarry
- 1 tsp Paprika
- 1/2 tsp dry sage
- 1/2 tsp dry thyme
- 2 cups of water
- Fresh Sage and Cranberries for garnish
Cranberry Apricot Glaze
- 1 cup apricot preserves
- 1 can jellied cranberry sauce
- 2 tsp pumpkin pie spice
Instructions
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Preheat oven to 250° F (120° C).
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In a large roasting pan with a rack, place the rinsed, dried pork roast fat side up.
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Mix garlic salt, coarse black pepper, crushed rosemary, thyme, sage, and paprika. Rub the spice mixture over the top of the roast.
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Add 2 cups of water to the bottom of the roasting pan. Cover and bake at 250° for 6–8 hours, until the pork is very tender and juices run clear.
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Meanwhile, in a medium saucepan over medium heat, combine apricot preserves, jellied cranberry sauce, and pumpkin pie spice. Bring to a low boil, stirring until smooth.
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Remove roast from the oven and brush generously with the glaze.
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Return the roast to the oven for an additional 15–20 minutes to set the glaze.
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Remove the roast and let it rest for 20 minutes to allow the juices to settle.
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Slice the roast, or pull it apart if it’s very tender, and arrange on a serving tray.
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Spoon extra glaze over the meat or serve it on the side. Garnish with fresh sage and cranberries.
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Notes
Nutrition